Nothing says decadent dessert quite like cheesecake. It's rich and creamy and, in most scenarios, there is not one nutritious thing about it. Enter the cashew cheesecake - perfect for nondairy eaters as well as those looking for a more virtuous spin on a classic dessert.
In my previous post featuring a peach and blueberry crumble, I elaborated on my lack of baking ability. However, I still like to dabble in the dessert realm on occasion. To support my baking efforts, and to give my crust a little oomph, I utilized a few Ginny Bakes cookies, which are organic, vegan, and gluten-free.
The steps to create this cheesecake are relatively simple. The only skill that is truly required is patience as you have to wait 24 hours for the nuts to soak and then another 4-5 hours for the cheesecake to cool and solidify. Creamy blended cashews become a silky and satisfying filling which gets a little pep from lime juice and lime zest and pairs perfectly with the nutty and sweet crust.
Although I do not like to play favorites with nuts, I do have to say cashews are at the top of the nut list - yes, I have a nut list. They are rich, creamy, and always satisfying and are a good source of vegan protein. Cashews also offer a variety of nutrient benefits. They contain high amounts of copper, a mineral important for bone and skin integrity as well as for energy production within the cells. Phosphorus and magnesium are found in this nut too, these minerals are essential for bone development and other critical bodily functions. Zinc, is also found in cashews, and is tightly linked to immunity and skin health. Cashews also have dietary fiber and are a source of cardio protective monounsaturated fat. An ideal serving of cashews is one ounce or approximately 18 nuts.
vegan cashew lime cheesecake + walnut cookie crust
- 1 cup walnuts, soaked overnight and drained
- 4 dates, sliced in half, pits removed
- 3 vegan delight ginny bakes cookies
(alternatively, if you choose not to use the cookies, increase walnut serving to 1 3/4 cups and 6 dates)
- 2 1/2 cups raw cashews, soaked overnight and drained
- juice of 2 limes/ 1/4 cup
- 1 tsp vanilla bean powder
- 1/2 cup melted coconut oil
- 1/2 cup grade b maple syrup
- 1 cup blackberries or other berries of your choice
- zest of 1 lime
- Line a round cake pan with parchment paper. In a food processor, pulse together the walnuts, dates, and cookies (if using). Pulse until the mixture is sticky and holds together. Transfer contents to the pan, evenly distribute, and pat down until the crust is smooth. Transfer to the refrigerator.
- Clean food processor and blend together the cashews, lime juice, vanilla bean powder, coconut oil, and maple syrup. The filling should be creamy and very well blended. This may take up to a minute or two. Pour the filling over the crust and smooth. Refrigerate for 4-5 hours.
- Top with lime zest and berries and serve.
Thank you Ginny Bakes, for sponsoring this post.