Cashew “Cheesecake”

Recipes posted a year ago:

Cheesecake is by far my favorite dessert. My friend, Dana, told me about this recipe.  I have to admit that I was a bit skeptical, but I gave it a try.  I absolutely was not disappointed.  It was fabulous! If you are a looking for a substitute for cheesecake, this is it!

Gather Up:

Crust:
1/2 cup raw almonds
1/2 cup or so of dates

Filling:
1 ½ cups roasted cashews
juice of 2 lemons
seeds of 1 whole vanilla bean or 1 tsp vanilla extract
1/3 cup coconut oil, melted (I used expeller-pressed)
1/3 cup honey
1 cup blackberries (fresh or frozen)

Add almonds and dates to food processor.  Mix until it sticks together. Put plastic wrap on the bottom of a springform pan or pie pan and press the mixture into bottom and slightly up the sides. Rinse food processor as you will use it again.

Mix coconut oil and honey together in a saucepan. Heat slightly and whisk until combined.

Scrape beans from the vanilla bean.

Mix vanilla beans and all other ingredients for filling except for berries in the food processor.  Spread about 2/3 of the mixture into the pan.

Add berries to the remaining filling mixture and mix thoroughly.  Pour onto the top and spread it out.

Place in freezer for at least 30 minutes to let set.   Store leftovers in the refrigerator.

The links pictures are so much better than mine, but this was definitely a wonderful treat!

Cashew “Cheesecake”
Recipe Type: Dessert
Author: Purely Primal
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • Crust
  • 1/2 cup raw almonds
  • 1/2 cup or so of dates
  • Filling
  • 1 ½ cups roasted cashews
  • juice of 2 lemons
  • seeds of 1 whole vanilla bean or 1 tsp vanilla extract
  • 1/3 cup coconut oil, melted (I used expeller-pressed)
  • 1/3 cup honey
  • 1 cup blackberries (fresh or frozen)
Instructions
  1. Add almonds and dates to food processor. Mix until it sticks together. Put plastic wrap on the bottom of a springform pan or pie pan and press the mixture into bottom and slightly up the sides. Rinse food processor as you will use it again.
  2. Mix coconut oil and honey together in a saucepan. Heat slightly and whisk until combined.
  3. Scrape beans from the vanilla bean.
  4. Mix vanilla beans and all other ingredients for filling except for berries in the food processor. Spread about 2/3 of the mixture into the pan.
  5. Add berries to the remaining filling mixture and mix thoroughly. Pour onto the top and spread it out.
  6. Place in freezer for at least 30 minutes to let set. Store leftovers in the refrigerator.

 

 

 

One thought on “Cashew “Cheesecake”

  1. I made this 2 days ago, and all I can say is WOW! Not only was this little treat easy to make, but it is absolutely delish!!! My husband has eaten as much of it as I have–and he has no food restrictions. This recipe is definitely a keeper! Thanks for sharing!

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