I’m a cheese lover.
Soft, raw, aged, sharp, fresh…never met a cheese I didn’t like.
So when I first heard about cashew cheese as a dairy-free alternative to the real thing, I was a little skeptical, despite plant-based friends raving about the stuff. But a few years ago, at a vegan restaurant in the city, I decided to give it a go and well, I was pleasantly surprised. Who knew cashews could taste like cheese?
Fast forward to today and it’s one of my top suggestions (and personal go-tos) for anyone living dairy free. I use raw cashews for “cheesy” dips, in smoothies, for “cream” and today….for cheesecake.
The recipe I’m sharing is for raw lemon no-bake mini cheesecakes.
This recipe is a great option if you’re on a dairy-free diet or need to make dessert for someone who is: milk allergy, lactose intolerance or for a vegan or paleo lifestyle.
This option is ALSO great if you just happen to love cheesecake. These little guys are THAT good and will 100% blow your mind.
They’re simple to make, no baking required, come together quickly (besides soaking time) and will be perfect as single serve desserts for your outdoor summer festivities.
One last thing – although this recipe is a whole food dessert, it still falls into the dessert category in case you were wondering whether the cashews made this count as a snack because trust me, you’ll wish they did.
DO give this recipe a try and when you do, here’s what I’d like you to do:
Tag me on Instagram @VanPerrone with your “I can’t believe it’s not cheesecake” face.
“Are you a cheese lover? Have you ever tried cashew cheese?”
Simple Raw Lemon No-Bake Cheesecakes
Makes 12 mini cheesecakes
Adapted from My New Roots
- 1/2 cup almonds
- 1/2 cup walnuts
- 8 soft Medjool dates, pitted (if hard, soak dates in warm water for 15 minutes to soften)
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups raw cashews, soaked 8 hours
- 2 lemons, juiced
- Zest of 1/2 lemon
- 3 tablespoons pure maple syrup
- 3 tablespoons coconut oil, melted
- Seeds of 1 vanilla bean
1. In a food processor fitted with a steel blade, place the almonds, walnuts, dates and cinnamon and pulse until you obtain a crumb-like consistency.
2. Lightly grease a muffin tray (silicone muffin trays are ideal). Divide the mixture evenly and with the back of a spoon, press the mixture in an even layer into the bottom of each slot to form the crust.
3. In a food processor or power blender (VitaMix or BlendTec), add all the ingredients for the filling and process 5-10 minutes, until very smooth. You will need to stop the machine frequently to brush down the sides down with a rubber spatula.
4. Divide the filling evenly on top of the crusts. Place the muffin tin in the freezer to harden, about 4 hours.
5. Allow to rest at least 15 minutes at room temperature before serving.
Serve with your choice of:
- Fresh berries
- Quick compote: place frozen blueberries or strawberries in a small saucepan with a splash of water and cook down slightly
- A spoonful of preserves (strawberry+rhubarb or raspberry would be fantastic)