Creamy Cashew Cheesecake
This Creamy Cashew Cheesecake Recipe is a recipe variation on the classic recipe for cheesecake pie. You won't miss the dairy when you try this easy cheesecake recipe that replaces the cream cheese with soaked raw cashews that have been blended until they are nice and creamy. This healthy easy cheesecake recipe idea is full of healthy ingredients making it dairy-free, gluten-free, and sugar-free. This is the perfect easy cheesecake recipe idea for people who may be sensitive to certain ingredients. This healthy recipe for cheesecake pie is the best cheesecake topped with a yummy berry sauce that tops off the best cheesecake recipe perfectly. This is an easy cheesecake recipe that you will want to try again. This is just one of the easy cheesecake recipe ideas you will find on the "Grandmother's Kitchen" recipe site. You will also find easy cheesecake recipe ideas, the best cheesecake, how to make a cheesecake, recipe for cheesecake pie and so much more.
1 cup walnuts
1/2 cup raisins (optional, or if you do not want raisins in the crust, instead add an extra cup of walnuts)
8 pitted dates (optional)
3/4 cup coconut flakes, unsweetened
Salt to taste
1 Tablespoon of coconut oil
3 cups raw cashews, soaked in water for 1 hour
3/4 cups honey, coconut palm sugar or other sweetener of choice
Juice of 3 small lemons (about 1/3 cup)
Zest of 1 lemon
1/2 cup coconut cream (cream from top of coconut milk can)
2 teaspoons vanilla extract
3/4 teaspoon almond extract
1/4 teaspoon sea salt
3 Tablespoon coconut oil
1/4 cup water (more or less)
2 cups frozen berries of choice
1 heaping Tablespoon honey (or your choice of sweetener)
1 teaspoon lime or lemon zest (or lemon juice)
1 Tablespoon of arrowroot powder (or cornstarch) whisked into 1 Tablespoon cool water
Grease a 9 inch springform pan with coconut oil.
Preheat oven to 350F.
In a food processor, process all crust ingredients until crumbly and somewhat moist.
Experiment with the proportions, but it should be moist enough that it can bepacked together.
Press into a tart pan with removable bottom, or a 9″ springform pan.
Bake for 15 minutes, being careful not to burn.
Remove and set aside to cool.
Drain cashews and place in blender.
Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results. Just use what you need with the water.
To achieve extra creamy results, be sure to blend for at least 10 minutes, scraping down when needed.
Pour mixture over crust, smoothing the top with a spatula.
Put it in the freezer to set for about an hour.
In a saucepan heat up the raspberries, agave nectar (or other sweetener), lemon or lime zest on medium heat.
Add in the arrowroot mixture for thickening, and bring to a light boil.
Remove from heat and allow to cool slightly before pouring the topping onto your frozen cheesecake.
Cut the cake into slices while frozen.
This easy cheesecake recipe uses ingredients like walnuts, dates, coconut flakes, salt and coconut oil in the crust recipe. The filling recipe has ingredients like raw cashews, honey or coconut palm sugar, lemon juice, coconut cream and coconut oil. Topped with a berry sauce of your choice, this recipe for cheesecake pie will change the way you look at how to make a cheesecake. After this easy cheesecake recipe is prepared simply put it in the refrigerator for an hour to set, and you will have a recipe for cashew cheesecake pie that the whole family will love.
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