Cheesecake is something that most people would agree is pretty darn delicious. The rich, creamy, and endlessly versatile nature of cheesecake easily makes it a top-tier dessert for me. Plain, chocolate, raspberry, caramel, blueberry—you name it, there is almost certainly a cheesecake out there that boasts every flavor and topping in the book. Believe it or not, even wasabi cheesecake is a thing! Admittedly, my tastebuds have yet to be brave enough to give it a try, but I was fascinated by the confounding creation, nonetheless.
The one downside to cheesecake is that our stomachs tend not to share the same celebratory experience that our mouths do. After all, cheesecake is about as dairy-forward as a dessert can be (ice cream aside), so it’s no wonder we often wind up sluggish and bloated after devouring an indulgent slice. But what if I told you there was a way to savor creamy, dreamy cheesecakes without a single drop of dairy? Cashews, which grow from an evergreen tree in the Anacardiaceae family, are the not-so-secret ingredient for making an array of creamy non-dairy desserts.
With a bit of soaking, blending, and then some more blending, cashews transform from a crunchy snack to a velvety, rich cream that has just about as many uses as its dairy counterpart. Cashew cream makes for the ideal base for this plant-based approach to “cheesecake”. From three flavor options to choose from, this mini cashew “cheesecake” recipe is indulgence and nutrition bundled into a creamy dessert that leaves all the dairy with the cow and her growing calf.
No-Bake Mini Cashew “Cheesecake” Recipe
Makes approximately 12 cups.
No-Bake Crust
Ingredients
Supplies
- Food processor
- Muffin tin(s)
- Muffin paper
Directions
- Lightly grease a muffin tin with a neutral oil and set aside.
- Use muffin paper to line the tins.
- In a food processor, add walnuts and blend until a coarse meal forms. Transfer walnut meal to a bowl and set aside.
- Add dates to food processor and pulse until broken down to a thick, chunky paste.
- To the date paste, add walnut meal and all remaining ingredients. Pulse until a firm dough ball forms. The consistency is perfect if you can squeeze the crust between your fingers without it sticking and if it holds shape.
- Scoop about a heaping tablespoon of dough into prepared muffin tins. Flatten dough until even with a circular object (such as the bottom of a small cup).
- Place in the refrigerator to chill while making the cashew base.
Pro Tips
- Soft, sticky dates work best for this recipe. If your dates are dry, soak them in hot water for about 5 – 10 minutes before blending. Make sure to get as much water off them as possible to avoid introducing too much moisture to the dough.
- If the dough seems too sticky or dry, simply add a few more walnuts (if sticky) or dates (if dry) to the food processor and blend until you reach the proper consistency.
Cashew “Cheesecake” Base
Ingredients
Directions
- Combine all ingredients in a high-powered blender and blend on highest setting until a velvety smooth texture is achieved. Depending on your blender, this will take 5–15 minutes.
- Remove muffin tin from fridge and pour about 1/4 cup cashew base (or until there is about 1/2 inch gap from the top) into each prepared cup.
- Immediately place muffin tin in freezer and allow to set for a minimum of 4–6 hours.
- Once set, remove from freezer and allow to sit at room temperature for about 10 minutes to thaw slightly.
- Add additional toppings (optional) as you please and enjoy!
Pro Tips
- Quick-soaking cashews is easy-peasy! Simply place the cashews in the heat-safe bowl and pour over boiling water until fully submerged. Cover and set aside for 1–2 hours and then use as normal. If you go the overnight soak route, submerge the cashews in water (lukewarm is fine), cover the bowl, and set in the fridge until ready to use the following day. I find either method works about the same, but quick-soaking is my preference for ease and convenience.
- My "Ninja" blender worked well for this recipe, but a "Vitamix" or similar high-powered blender would be ideal to achieve the smoothest cashew cream. Depending on your blender, you may have tiny flecks of cashew that won’t fully break down. This isn’t a big deal, and the result is just as delicious!
Green Machine Matcha Flavor
Did you know smoothies aren’t the only way to blend a plethora of minerals and nutrients into your diet? This plant-based matcha cheesecake is decadence and nutrition swirled into a creamy, vibrant green dessert of your dreams.
Ingredients
Directions:
- Prepare cashew “cheesecake” base above, adding the matcha and herbal powder(s) with all other ingredients to the blender.
Pro Tip: Other green machine herbal powders to include could be nettle leaf powder, plantain leaf powder, oatstraw powder, etc. Keep in mind these may affect the overall flavor profile, so start with less and add more as you go.
Blue Lavender Butterfly
Although I may be a touch biased due to my love for all things lavender, this flavor really takes the cake for me (pun slightly intended). Featuring the distinctly sweet and floral notes of lavender, paired with the eye-catching hue of butterfly pea flower, this flavor would surely be a favorite amongst fairies.
Ingredients
Directions:
- Prepare cashew “cheesecake” base above, adding the matcha and herbal powder(s) with all other ingredients to the blender.
Pro Tips:
- If using lavender flowers over powder, you will need to grind the flowers in a coffee grinder to break them down into a powder as much as possible.
- For reference, lavandin (Lavandula x intermedia) is a cross between two species of lavender and can be used interchangeably with our English lavender flowers in this recipe.
Ruby Hibiscus Rose
If hibiscus met rose on a blind date, they’d wind up as one of those elderly couples with a love story dating back well over 50 years. With notes of tart hibiscus and warming rose, this flavor will have you falling in love upon first bite.
Ingredients
Directions:
- Prepare cashew “cheesecake” base above, adding the matcha and herbal powder(s) with all other ingredients to the blender.
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