This vegan cheesecake with citrus fresh essential oil is so creamy and delicious, your family and friends won’t even miss the cheese! It’s really easy and quick to make once the cashews are soaked. You also need to allow for the cheesecake to set in the freezer for approx. 6 hours. Make sure you leave time to soak the cashews and perhaps make the cheesecake the day before you want to serve it.
CHEF KATE TIP: For the crust you’ll need the dates to be soft, so if they are a bit dry you can soak them in warm water for a few minutes and drain before using.
NOTE: If you have any leftover crust mixture, simply coat your hands with a little coconut oil and roll into balls, chill and eat! They make a delicious snack.
Ingredients
- Crust Ingredients
- 2 cups pitted soft dates
- 2 cups walnuts, almonds or pecans
- pinch of salt
- 2 drops Lemon Oil
- Cashews Cheesecake Filling Ingredients
- 2 cups raw cashews, soaked
- 2 tbsp fresh lemon juice
- 3 tbsp coconut oil, melted
- ½ cup unsweetened coconut cream (full fat, stirred)
- ½ cup maple syrup
- ½ tsp vanilla essence
- 6 drops Lemon Oil
- 4 – 6 drops Citrus Fresh Oil
- ½ tsp fine sea salt
- ½ cup finely chopped kiwi (reserve to add to filling after blending)
- For the Topping
- 3 – 5 kiwis peeled and sliced
- For the Puree (optional)
- 2 peeled kiwis
- 2 tbsp maple syrup
- 2 drops Lemon Oil
Instructions
- Crust
- 1. Place the dates in a food processor fitted with the chopping blade and process into pieces until a ball is formed. Remove the dates and set aside and then place the nuts in the processor (no need to clean in-between) and add a pinch of sea salt and the lemon oil and process into a meal.
- 2. Then add the dates back in with the nut meal and process until it forms a loose, sticky dough (pick up a little of the dough and press it between your fingers to make sure it sticks together). If it's too dry, add a few more dates and process again. If the mixture is too wet, add a little more ground walnuts and process again.
- 3. Line a medium size spring form tin (or medium size baking tin) with baking paper. Lining it helps to remove the cheesecake after it is chilled.
- 4. Spoon the date mixture into the tin and press the mixture evenly around the tin and up the sides a little with your fingers to form the crust. You can also use the back of a spoon (coated in coconut oil so the crust does not stick to the spoon) to compact it and really press it down. The bottom of a glass works well too. You want the crust to cover the base completely with no hole and as even as you can make it. Set the tin in the freezer to firm up while you make the filling.
- Filling
- 5. Place all filling ingredients into a blender and mix until very smooth. If the filling isn't coming together you can add a little more liquid: choose between lemon juice, maple syrup or coconut cream.
- 6. Stir in ½ cup of finely chopped kiwi, if using into the filling mix, blend by hand and then taste the filling add a little more maple syrup and/or lemon oil if you like.
- 7. Pour the filling in the prepared spring form tin and tap the tin on the counter a few times to release any air bubbles, then cover with plastic wrap or baking paper weighted down with a large plate and freeze until hard approx. 6 hours.
- Puree
- 8. Blend kiwis, maple syrup and Lemon Oil
- 9. Remove from freezer when ready to serve, top each piece with a little kiwi puree and kiwi slices and serve immediately. It softens quickly, so return any cheesecake you are not planning on serving to the freezer (without the kiwi puree and kiwi slices). Store covered in the freezer for up to 1 month.
- Serve and enjoy!
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