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I’m on a guilt-free dessert streak right now, and this cashew cheesecake does not disappoint. It’s creamy, it’s sweet — but not too sweet — and it’s so refreshing.
And best of all? No refined sugar. None at all. Just some sweetness from the dates in the crust and the fruit in the filling.
Oh, and did I mention there’s no baking involved in this cashew cheesecake? And that it’s surprisingly simple to assemble this gorgeous dairy-free delight? So, if you’re looking to celebrate a special occasion in a healthier, but still delectable way, I highly recommend making this “sweet” for your sweetie. (And it’s great for a simple summer dessert, as well.)
Raw Blueberry Banana Strawberry Cashew Cheesecake
For the crust:
- 1 cup hazelnuts
- 1 cup coconut flakes
- 1 tbsp vanilla
- 8 large dates pitted
- 1/8 tsp sea salt
For the banana blueberry filling:
- 3 ripe bananas
- 1 13.5 oz can coconut milk full fat
- 1 cup fresh blueberries
- 2 tsp chia seeds
- 1/2 cup coconut manna
- 1 1/2 cups raw cashews soaked
- 2 tsp vanilla
For the strawberry topping:
- 1 package frozen strawberries or 2 cups fresh
- 2 tsp chia seeds
Blend all the ingredients for the crust together in a food processor for about a minute, or until finely ground. Pour the crust into the bottom of a spring form pan and pat down evenly and firmly. Set aside.
Blend the banana blueberry ingredients in a high-powered blender until smooth (about 1 minute). Pour over the crust in the pan. Place in the freezer to set for at least 4 hours (or overnight).
When the filling as mostly set, make your strawberry topping. If using frozen strawberries, heat them up in a pot with a splash of water until they are thawed. Place them in a blender with the chia seeds and blend until smooth (about 30-60 seconds). Pour over the blueberry banana cake and place back in the freezer until set.
When ready to serve, pull the cake out of the freezer and into the fridge. The strawberry filling will melt a little bit down the side of the cake. Place a whole strawberry on top of the cake in the middle, for garnish.
For a full lesson in how to make this cashew cheesecake, watch this video: