Cashew cheesecake

Hello there lovely people, I hope you’re doing well 🙂

I have an AMAZING recipe for you guys today. I know I know I say this a lot but THIS IS MY FAVE RECIPE – honestly if not the best, this is DEFINITELY one of the best things I have ever made.

I cannot oversell this. It’s easy to make, it’s a showstopper – I mean just look at it *she wrote while drooling* – and it’s actually really easy to make!

Here’s what you’ll need to make it!

For the base:

1 cup Jordan’s granola

2 tablespoons coconut oil

2 tablespoons maple

3 tablespoons Sunita almond & sesame seed butter

For the filling:

2 cups Good Earth cashews

1/2 cup coconut milk

1/4 cup coconut oil

1/2 cup maple

For the topping:

1 cup (frozen) berries of choice – I used strawberries

1/2 cup water

2 tablespoons chia seeds OR ground flaxseeds (to thicken)

Method:

Start by preparing a small cake mould (diameter 15 cm) by lining it with foil.

Add all the ingredients for the base into a bowl, mix well and press into prepared cake dish. Place in the freezer and allow to set.

Next, prepare your ‘cheese’ cake. Place cashews into a heat-safe bowl and pour boiling water over them. Allow to soften for about 10 minutes.

Once softened, remove water and add soaked cashews to a high powered blender together with the remaining filling ingredients. Blend until smooth and add to your cake mound covering your granola base. Place in freezer and allow to set for at least two hours.

For the topping, all I did was stew some frozen berries and water in a pot over medium heat and cook until softened. I then added ground flaxseeds to thicken.

Once cool, add topping to your cheesecake and top with some more Jordan’s granola and return to the fridge (not freezer).

– You can store in the freezer if you prefer but I prefer a somewhat softer filling – more similar to actual cheesecake. –

That’s it from me for today – I’ll be back with a new blog post Every Single week

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Thank you for taking the time to be here and read this ❤️

Until next week, be well xXx

3 Comments Add yours

  1. Monch Weller says:

    Amazing! 🙂 Just a question, though; would using store-bought non-dairy milk (e.g. almond, oat) work for this one?

    Like

    1. Hey 😊😊 full fat coconut milk is very thick in consistency which is why it works really well here. If you are going to try another non-dairy milk, I would reduce the amount slightly just to make sure the mixture doesn’t get too loose. Hope this helps! Let me know if you try it 🙂

      Liked by 1 person

      1. Monch Weller says:

        Wow, that was fast! Thank you very much! 😊

        Like

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