Salted Macadamia Vegan Cheesecake

Salted Macadamia Vegan Cheesecake

Summer is here and what better way to treat yourself than with a Salted Macadamia Vegan Cheesecake. For this recipe I’ve chosen to use a smooth, luxurious Macadamia Butter from Forty Thieves. They are a local NZ based company and I love the flavour and simplicity of their spreads.

Start by adding the dates and nuts to a food processor and blend until a loose dough forms. *Tip: The mixture should stick together when you squeeze a bit between your fingers.

From there, lightly grease a cake pan and place parchment paper in the base to make removal easier. Make sure you have some edges exposed to pull up on.

Scoop in the crust mixture and press with fingers to pack it down. I ended up using a small glass which helped. Once it is all packed down place in the freezer to allow it to firm up.

Add all filling ingredients to a blender and mix until smooth. For the coconut milk, I prefer to scoop the cream off the top and just use this as it provides a richer texture.

If it doesn’t come together, add a touch more lemon juice, maple syrup or a splash of coconut milk liquid to help get the correct consistency. Taste and adjust flavour as needed. If you would like to add any berries, I prefer to wait and swirl on top of the cheesecakes (optional).

Once the fill is complete add it to the cake pan evenly. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard. This usually takes about 4 hours.

Once set, loosening edges with a butter knife. They should pop right out to be enjoyed!


Salted Macadamia Cheesecake
Prep time: 
Total time: 
 
Ingredients
  • CRUST
  • 1 cup packed pitted dates
  • ½ cup raw almonds
  • ½ raw hazelnuts
  • FILLING
  • 1½ cups raw cashews, quick-soaked*
  • 1 large lemon, juiced
  • ⅓ cup coconut oil, melted
  • ½ cup full-fat coconut milk
  • 2 Tbsp Forty Thieves Salted Macadamia with Maple & Vanilla
  • ½ cup maple syrup
  • ¼ cup of your favourite berries (optional)
Instructions
  1. Instructions
  2. Add dates and nuts to a food processor and blend until a loose dough forms. The mixture should stick together when you squeeze a bit between your fingers.
  3. Lightly grease a cake pan. To make removing the cheesecakes easier, cut a strip of parchment paper and lay it into the pan.
  4. Scoop in the crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.
  5. Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the "cream" off the top because it provides a richer texture.
  6. Mixed for 1 minute, then "liquified" or "pureed" it until silky smooth. If it won't come together, add a touch more lemon juice or maple syrup or a splash more coconut milk liquid as the liquid should help it blend better.
  7. Taste and adjust seasonings as needed. If adding in any berries, wait and swirl on top of plain cheesecakes (optional).
  8. Fill evenly among the cake pan. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard. This usually takes about 4 hours.
  9. Once set, loosening edges with a butter knife. They should pop right out to be enjoyed!

 

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