Cashew Cheesecake Recipe
A delicious and creamy cashew-based cheesecake that's perfect for any occasion.
Print Recipe
Crust
- 1.5 cups Graham cracker crumbs
- 0.5 cup Melted butter
Filling
- 2 cups Raw cashews (soaked overnight)
- 1 cup Coconut cream
- 0.5 cup Maple syrup
- 0.25 cup Lemon juice
- 1 teaspoon Vanilla extract
Preheat your oven to 350°F (175°C).
In a bowl, mix the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
Bake the crust for 10 minutes, then let it cool.
In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
Pour the filling over the cooled crust and smooth the top.
Bake the cheesecake for 50 minutes. Let it cool to room temperature, then refrigerate for at least 4 hours before serving.
Calories: 450kcal | Carbohydrates: 35g | Protein: 8g | Fat: 30g | Saturated Fat: 15g | Sodium: 150mg | Potassium: 300mg | Fiber: 3g | Sugar: 15g | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg
Let us know how it was!