10-ingredient vegan cheesecake enriched with cocoa butter and macadamia nuts. Creamy, rich core with crunchy macadamia nuts throughout. A naturally sweet dessert made entirely in a blender!
Ingredients
US Customary – Metric
CRUST
- 1 cup wrapped Medjool dates (pitted before measuring // ~20 dates for 1 cup)
- 1 cup raw nuts
- 1/4 TL Sea Salt < span class="wprm-recipe-ingredients-notes wprm-recipe -added ingredients-notes-f">(optional)
< li class="wprm-recipe-ingredient" style="list-style-type: disk;"> 1/2 cup unsalted roasted macadamia nuts
< div class="wprm-recipe-ingredients-group">< h4 class="wprm-recipe-group-name wprm-recipe-ingredients-group-name wprm-block-text-bold">FILLING
- 1 1/2 Cups raw cashew nuts (soaked overnight in cold or very hot water for 1 hour)
- 1 1/2 tsp vanilla extract
- 1 /4 < span class="wprm-recipe-ingredient-unit">cup light or full coconut milk (full fat for a creamier texture)
- 2 soup Olive Oil (or under-melted coconut oil, although it infuses the flavor of the coconut) < /li>
- 1/2 Cup Maple syrup, agave, or honey if not vegan (use fewer for more tart cheesecake flavor)
- 1/3 < span class="wprm-recipe-ingredient-unit">cup Cocoa Butter (melted in microwave or water bath)
- 1/4 tsp sea salt ( optional)
- 1/2 cup chopped unsalted roasted macadamia nuts
< li class="wprm-recipe-ingredient" style="list-style-type: disk;">1-2 < span class="wprm -recipe-ingredients-unit">tsp lemon juice < /span> (for “cheesy” flavor // or under apple cider vinegar)
FOR SERVING optional
- Roasted unsalted macadamia nuts (hashed)
- Coconut whipped cream coco
- Roasted Coconut Flakes
Instructions
- Soak the cashews by placing them in a small mixing bowl and covering with boiling water. Leave uncovered for 1 hour.
- Meanwhile, put the dates in a blender and puree until what’s left small pieces or it forms a ball. Remove and set aside.
- Then add walnuts, macadamia nuts and salt (optional) and process in one meal. Then add the dates and knead into a fluffy dough – it should stick together when you squeeze it a little between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more nuts.
- To serve dishes you have several options – muffin cups, ramekins (like this), or a springform pan of your choice. Whichever option you choose, be sure to line it with parchment paper for easy removal.
- Cut for the Using the above liners, shape your liners into circles using the parchment paper, and two thick strips of parchment paper per liner, and arrange them in an “X” shape on the bottom. Circular top. This creates small tabs that make it easier to remove the cheesecakes after they have set.
- Distribute the crust between the ramekins and lightly press fingers to distribute. To press it down, use a small parchment-lined glass (or the back of a spoon) and really press down so some of the crust comes up the sides. Place in the fridge or freezer to set.
- Add soaked and drained cashews, vanilla extract, milk coconut oil, olive oil, maple syrup, melted cocoa butter, Place lemon juice and sea salt (optional) in blender and blend until very smooth – up to 2-3 minutes – scraping down sides if necessary. If it doesn’t come together, add a little more lemon juice, maple/agave syrup, or a little more coconut milk as the liquid should help mix better.
- Flavour and adjust flavor/sweetness as needed by adding more melted cocoa butter for chocolate flavor, lemon juice for shine, salt for flavor balance, or maple syrup for sweetness.
- With a small handle, add macadamia nuts to the crusty ramekins (see photo), then divide the filling evenly among the ramekins (or other serving dish). Tap a few times to release air bubbles, then top with a few more macadamia nuts and lightly cover with plastic wrap.
- Freeze until set – about 4 to 6 hours depending on the size of the dish. Once set, run a butter knife along the edge and carefully remove by pulling the tabs up. You should be out in no time. If they haven’t set completely, place them in the freezer for 15-20 minutes and they should come out easily.
- Serve , slice and enjoy or garnish with a drizzle of Cream Coconut Whipped, toasted coconut, macadamia nuts and fresh berries.
- Store leftovers in a tightly covered bowl in the refrigerator for up to a few days or in the freezer up to 2-3 weeks.
