This cashew “cheesecake” is a great alternative to traditional cheesecake and there’s no baking!
MAKES: 6″ CAKE (Double the ingredients for a 9″ cake)
1¼ cups raw almonds (or another nut)
6 soft medjool dates, pitted
1 tbsp maple syrup
1 tbsp coconut oil
Top White Layer Ingredients:
1½ cups raw cashews, presoaked and strained (soak overnight for best results, or soak in boiling water for 20 minutes)
3 tbsp lemon juice
2 tbsp non-dairy milk
6 tbsp maple syrup
2 tsp pure vanilla extract
dash of salt
Pumpkin Layer Ingredients:
White layer mixture, less ¾ cup of it, which should be set aside (see step 4)
2 tbsp maple syrup (or liquid sweetener of your choice)
2 tbsp coconut oil, liquified
1¼ cups pumpkin puree, room temp
2 tsp cinnamon
¼ tsp allspice
¼ tsp cloves
⅛ tsp nutmeg
⅛ tsp ground ginger
1.Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a springform pan and shape into a crust pushing it up the sides. Set aside.
2.Add pumpkin layer ingredients to the blender with the remaining white mixture and blend until mixture is smooth and uniform.
3.Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula.
4.Pour white layer mixture (the ¾ cup that was set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process. Gently smooth out the surface.
5.Freeze the cheesecake for 4-5 hours (or overnight) to set, and then transfer and store in the fridge until ready to serve.