No-Bake Cashew Cream Cheesecake

This cashew cream cheesecake is a perfect dessert for warmer nights. It’s sooo simple to make, and you don’t have to worry about heating up your house with the oven because it’s a raw/no-bake take on the classic cheesecake.

It’s also full of healthy, PCOS-friendly fats thanks to the almonds, cashews, coconut milk, and coconut oil.

You CAN have your (cheese) cake and eat it to!

Cashew Cream Cheesecake

Ingredients
Crust:
1 cup almonds
6 medjool dates
1 tablespoon coconut oil
1 pinch of salt

Filling:
1 1/2 cups cashews, soaked for 4-6 hours (Click here to grab your free bag of organic cashews from Thrive Market for a limited time!)
1/3 cup coconut oil
1/2 cup full-fat coconut milk
juice of 1 lemon
1 teaspoon vanilla

Instructions

1. Put the ingredients for the filling into the food processor, and pulse until it resembles a crumbly texture. Be careful not to over process or you will end up with almond butter.
2. Press the almond mixture into a glass cake pan or 8 muffin cups. Put aside.
3. Drain the cashews, and pour all of the filling mixture into the food processor. Blend until creamy smooth!
4. Pour and spread the filling mixture onto the crust, and put in the freezer for 2-5 hours to set. You’re looking for a firm, but not frozen texture. If the cheesecake is frozen, simply thaw on the counter for 30-60 minutes.
5. Top with berries to serve, optional.

Storage notes: The cheesecake can be kept in the freezer for up to one month or in the refrigerator for a week.

Serves 8.

Recipe courtesy of The Greedy Vegan

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