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a classic cashew cheesecake in a wide horizontal shot, smooth pale slice on a date-nut crust, on a white plate with a fork, on a marble counter, natural light, shallow depth of field, landscape orientation

Classic Cashew Cheesecake

A silky, tangy cashew-based cheesecake & buttery date-nut crust that tastes just like the real thing!
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups raw cashews soaked
  • 1 cup Medjool dates pitted
  • 1 cup almonds
  • 0.5 cup coconut oil melted
  • 0.5 cup maple syrup
  • 0.33 cup lemon juice
  • 1 tsp vanilla extract

Method
 

  1. Blend the almonds and dates into a sticky crumb and press into a lined springform pan.
  2. Drain the soaked cashews and add to a high-speed blender.
  3. Add the coconut oil, maple syrup, lemon juice, and vanilla.
  4. Blend until completely smooth and creamy, scraping as needed.
  5. Pour the filling over the crust and smooth the top.
  6. Freeze for at least 4 hours until set, then thaw 15 minutes before slicing.

Notes

Soak the cashews overnight, or boil 15 minutes for a quick softening shortcut.