No-bake dessert
Raw Cashew Cheesecake
A minimalist cashew cheesecake with a light vanilla flavor and almond crust.
Ingredients · 1 serving
- Almonds0.66 oz (19 g)
- Medjool dates, pitted0.75 oz (21 g)
- Table salt0.01 oz (0.2 g)
- Cashews, raw1.6 oz (45 g)
- Lemon juice0.53 oz (15 g)
- Coconut cream, unsweetened0.53 oz (15 g)
- Maple syrup0.47 oz (13 g)
- Vanilla extract0.06 oz (1.6 g)
Method
- Process almonds, dates, and salt until they clump into a sticky crumb. Press into a 7-inch springform pan.
- Blend soaked cashews, lemon juice, coconut cream, maple syrup, and vanilla until silky smooth, scraping the blender sides as needed.
- Pour filling over the crust and smooth the top.
- Freeze at least 6 hours or overnight.
- Thaw 15 minutes before slicing.
Recipe from raw-desserts.com (opens in a new tab). The full batch makes 8 servings (One 7-inch cheesecake, 8 slices); quantities above are one serving.
Nutrition per serving
| Calories | 508 kcal |
|---|---|
| Protein | 13.2 g |
| Carbohydrates | 44.7 g |
| Fat | 34.3 g |
| Fiber | 5.6 g |
| Sodium | 81 mg |
Highest micronutrients
- Copper: 1.32 mg (147% of the FDA Daily Value)
- Manganese: 1.81 mg (79% of the FDA Daily Value)
- Magnesium: 202 mg (48% of the FDA Daily Value)
- Zinc: 3.63 mg (33% of the FDA Daily Value)
- Riboflavin (B2): 0.43 mg (33% of the FDA Daily Value)
- Phosphorus: 390 mg (31% of the FDA Daily Value)
Calculated from USDA FoodData Central ingredient records. Unknown values are not counted as zero. Illustration, not a photo of the tested result.