Creamy Cashew Raspberry Cheesecake
This cheesecake is made with a base of cashew, coconut milk, lemon and home-made jam, and is sweetened with maple syrup - so loaded with great ingredients. We love it, and it couldn’t be easier to make!
Ingredients:
For the base:
1 cup of walnuts
1/2 cup of roasted buckwheat (you could also use oats)
1 cup of desiccated coconut
4-6 Medjool dates, pitted
3 tbsp of milled flaxseed
1 tbsp of vanilla extract
1 tbsp of water
Optional - freeze dried raspberries, or anything pink to make it look pretty!
Pulse everything except the water together in a food processor and then press down into a square pan.
For the Cream:
2.5 cups of cashews, soaked overnight
1 can of full fat coconut milk, making sure you use all of the solid cream
Juice of 1 large lemon
1/2 cup of maple syrup, or more if you like it sweeter
1/3 cup of coconut oil, melted
1 tbsp of vanilla extract
Raspberry jam, compote, or if you don’t have either, just smash some frozen ones in a bowl and let them get a little juicy. If you didn’t add extra maple to the cream, you could add 1-2 tbsp here to give the jam a hit of sweetness.
Method:
1. In a food processor or high speed blender, blend the cashews, lemon, maple, vanilla and coconut milk. Make sure everything is room temperature, if the cashews were in the fridge, rinse them in hot water before you add to the milk.
2. Add the coconut oil and blend again. If it’s your first time making it, give it a taste. I use 1/2 cup maple because I don’t love things to be overly sweet, but if you want more, feel free to add!
3. Pour it on top of the crust and then put some spoonfuls of jam around the cake.
4. Give it a swirl and then set in the freezer for at least 4 hours or for up to 3 months covered. If you’re eating them from frozen, leave on the counter for a few hours so they’re still cold but not hard to bite into.
