Dairy-Free Cashew Cheesecake

As promised… here’s my all-time favorite raw cheesecake recipe!

For the Crust:

If you’d like a traditional cheesecake with a crust, prepare my graham cracker crust (<– recipe here) first.

Press the crust into the bottom of a greased 4″ springform pan, then place in the freezer to set until the cheesecake filling is ready.

For the Filling:

Start making the cheesecake filling by peeling and chopping up 1/2 a cup of fresh zucchini.

Process the zucchini in a mini-food processor, until very finely chopped.

To the chopped zucchini, add 2 1/2 tablespoons fresh lemon juice, 2 1/2 tablespoons raw honey, 2 dates, 1/2 teaspoon vanilla extract and 1/4 teaspoon of sea salt, and blend until smooth.

Finally, add 1/2 a cup of raw cashew butter to the mixture, and blend until smooth and well combined.

Assemble your cheesecake by pouring the batter on top of your prepared graham cracker crust

(You will probably have a little bit of cheesecake batter leftover–> I like to freeze this in a separate container and enjoy it on its own!)

Smooth the top with a spatula, and freeze overnight to set.

The next day, your cheesecake should be ready to devour!

Remove from the spring-form pan, slice and serve!

Straight from the freezer, this cheesecake is the PERFECT consistency, incredibly similar to the REAL thing!

(Make sure you serve it directly from the freezer, as it can get soft quickly at room temperature, and will go back to a more “pudding-like” consistency if left out too long.)

4.95 from 20 votes
Print
Dairy-Free Cashew Cheesecake
Prep Time
15 mins
Total Time
10 mins
 

A surprisingly authentic tasting cheesecake, but without the unhealthy ingredients!

Course: Dessert
Servings: 6
Calories: 162 kcal
Author: Detoxinista.com
Ingredients
  • 1/2 cup zucchini , peeled and chopped
  • 1/2 cup raw cashew butter
  • 2 1/2 Tablespoons fresh lemon juice
  • 2 1/2 Tablespoons raw honey (or agave nectar, for vegans)
  • 2 dates
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
Instructions
  1. In a mini food processor, blend zucchini until finely processed.
  2. Add the lemon juice, raw honey, dates, vanilla, and sea salt, and blend until smooth.
  3. Finally, add in the cashew butter and blend until well combined.
  4. Pour into a spring-form pan, over a raw graham cracker crust if desired, and FREEZE OVERNIGHT until set.
  5. Serve frozen for an authentic cheesecake texture.
Recipe Notes

You can make your own cashew butter by simply blending 2 cups of raw cashews in a high-powered blender (such as a Vita-Mix) until smooth.

This stuff doesn’t last long around my house–> so I highly recommend doubling the recipe if you have lots of cheesecake-lovers around!

Hope you all enjoy!!

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Comments

Debbie

Just to let everyone know I purchased the mini spring pans at Target There were three in the box for under $10. Cant wait to try this, can you use prunes instead of dates? I can not find the dates.

Erica

I made this yesterday and it was fabulous. My husband even enjoyed it and told me to definitely feel free to make it again. 🙂 I honestly liked it enough that I don’t think I will ever bother making a real cheesecake again. This one took me about 15 minutes to make in my Vitamix, crust included. The only change I made was to add 1/8 tsp of ground ginger to the crust. Thank you so much for creating and sharing this recipe!

Tracy

I made this last night. It’s delicious!!! I missed reading about using a small pan and just used a regular sized one. I doubled the recipe, which worked great for the crust, but the topping was pretty thin (1/2 inch). Next time I will triple the filling. Still wonderful though!!!

Amber

I can’t have dates, what could I use instead??

Christy

I saw this recipe back in 2012 but never tried it until about a year later because I was skeptical about how zucchini and cashews could taste like cheesecake. When I finally made it my husband and I immediately feel in love with it. It is so good I think we made it like four times in that first month.

Albeach

This was soooo good! I love taking a quick bite right out of the freezer. I would definitely recommend making this. It is so good.

Mariza

Oh my goodness!!! This is the amazing. Loved it! Wish I didn’t have to share…

Shelley

Hey meg! So sorry if u have already answered this question but didn’t get to read all the comments, it looks likes it’s only a small ( but super scrumptious!!!!) cheesecake. I was just wondering how many hungry ppl it would serve 🙂

DbBd

I loved this dessert! I made it for my mom’s birthday. She is on the SCD diet. For the rest of the people that never tried nut-butter based desserts, this was heavenly! For me, however, it just tasted like frozen cashew butter. But it made my mother’s birthday! She did not expect to have a cake.. So thanks so much for posting!!!

sara

This actually sounds really tasty, but I am wondering if there is something I can substitute for the cashew butter? My son has tree nut/nut allergies…. Any ideas would be appreciated, I would love to try this out!

Shayna

k seriously??! this literally taste like cheesecake! Mind Blown! so good!

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