I’ve been wanting to attempt a cashew cheesecake for awhile now but haven’t for some crazy reason!
The crust is so simple and full of taste!
Spread the filling over top and then freeze. I personally like my cheesecake smooth in texture so I don’t add coconut to the mixture, but you could easily.
Coconut Cashew Cheesecake
- 4 Cups Cashews soaked overnight
- 3/4 Cup Coconut Milk
- 2 Tblsp Maple Syrup
- 1/2 - 1 Tblsp Pure Coconut Flavoring
- 1 1/4 Cups Dates
- 1 Cup Almonds
- 1 Cup Pecans
- 1 Tblsp Maple Syrup
In a food processor, pulse the almonds and pecans until it is the desired consistency.
Add the dates and 1 tblsp of maple syrup. Blend until it is all combined and quite sticky.
Press into a 9" spring form pan and freeze while you make the filling.
To make the filling, add the soaked cashews, coconut flavoring, coconut milk and maple syrup until it is nice and smooth. Approximately 1 - 2 minutes.
Spread over base mixture and freeze for 2 - 3 hours.
Thaw 15 - 20 minutes before serving. Top with lime zest and lime coconut whipped cream.