Cashew Cheesecake
Cheesecake has long been a favourite indulgence of mine, and it’s one I thought would be gone forever when I stopped eating gluten and dairy. What is cheesecake without the CHEESE!? Well, I’m happy to report, the answer to that is...DELICIOUS!
Servings: 6 servings
Ingredients
Crust
- 3/4 cup pecans raw
- 2 Tbsp coconut oil melted
- 4 dates softened and chopped
- pinch cinnamon
Filling
- 1 1/4 cup cashews raw, soaked and drained
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/8 cup coconut oil melted
- 1/4 cup lemon juice
- 1/8 cup water as needed
- 1/16 tsp sea salt
Topping
- 1 cup cherries or raspberries fresh or frozen
- 1/2 tsp arrowroot starch
- 1/8 cup water or unsweetened cranberry juice
- 1 tsp lemon juice
- 1 tbsp maple syrup optional
Instructions
Crust
- Preheat oven to 350*. Add silicone liners to a muffin tin.
- Blend pecans roughly in a bullet type blender, then add remaining ingredients and blend until ingredients come together.
- Divide mixture evenly into silicone liners, then press firmly to cover the bottom.
- Bake for 7 - 10 minutes, just until set.
Filling
- While crust is baking, prepare filling.
- Blend all ingredients, except water in a bullet type blender. Add water a tablespoon at a time, just until the ingredients come together smoothly.
- Spoon ingredients evenly onto the baked crusts. Smooth out, then allow to set in the refrigerator or freeze.
Topping
- Toss fruit with arrowroot to coat.
- In a medium saucepan add water, lemon juice and maple syrup. Stir to blend.
- Turn heat to medium and add fruit, stirring to blend well.
- Stir occasionally until sauce is at a gentle simmer, 5 - 7 minutes (frozen fruit will take a few minutes longer). Sauce should be thick enough to coat the back of a spoon.
- Cool to room temperature, then cover and store in a glass container. Refrigerate until ready to use. Sauce will thicken more as it cools.
- To serve, add topping to cooled cheesecakes.