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!
Prep Time20 minutes mins
Cook Time10 minutes mins
Course: Dessert
Keyword: paleo
Servings: 6 servings
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
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.