If you’re a cheesecake lover, we highly recommend that you stop what you’re doing and make this cheesecake now. This nut-based, cocoa dusted cheesecake is O.M.G. delicious! Cashews create creaminess, macadamia nuts create richness and almonds create a naturally sweet flavor. Add that creamy “cheese” to a sweet and salty pecan crust and you have a recipe that will swoon even the hardest to impress cheesecake aficionados.
1tspcacao powder (+1 tsp as desired, to dust the cheesecake, Fair Trade or Direct Trade)
Directions
1
Make the crust: Add all crust ingredients to a food processor and blend until mealy. Press the crust into a 9-inch pie crust.
2
Add the macadamia nuts, cashews, almonds, lemon juice, coconut cream, date paste, and salt, if using, to a food processor or blender and blend until smooth. Taste and adjust flavor or sweetness as needed.
3
Scoop the cheese filling into the pie crust and tap a few times to release any air bubbles. Cover loosely with an eco-friendly wrap of your choice and refrigerate until it’s set, about 4–6 hours.
4
Once the cheesecake is set, dust the top with cocoa powder.
Chef's Notes
Substitutions If you can’t find one of the nuts above then substitute with more of another. For example, if you don’t have macadamia nuts, add another ½ cup of cashews.
Nut-free Use sunflower seeds in place of the nuts (to equal 1 ½ cups).
Prep Ahead Make the crust ahead of time and place in the refrigerator, covered, for up to 3 days.
Add more delicious nutrition Add organic strawberries, raspberries, or pomegranate seeds on top.
Storage This cheesecake will keep in the refrigerator for up to 5 days.
Ingredients
Crust
2cupspecans
8dates (pitted)
2tspvanilla extract
¼tspsalt (optional)
Filling
½cupmacadamia nuts (soaked in water 4–6 hours)
½cupraw cashews (soaked in water 4–6 hours)
½cupblanched almonds (soaked in water 4–6 hours)
1tbsplemon juice (preferably freshly squeezed)
½cupcoconut cream (just the cream, not the water)
½cupdate paste (link in directions)
1tspcacao powder (+1 tsp as desired, to dust the cheesecake, Fair Trade or Direct Trade)
Directions
1
Make the crust: Add all crust ingredients to a food processor and blend until mealy. Press the crust into a 9-inch pie crust.
2
Add the macadamia nuts, cashews, almonds, lemon juice, coconut cream, date paste, and salt, if using, to a food processor or blender and blend until smooth. Taste and adjust flavor or sweetness as needed.
3
Scoop the cheese filling into the pie crust and tap a few times to release any air bubbles. Cover loosely with an eco-friendly wrap of your choice and refrigerate until it’s set, about 4–6 hours.
4
Once the cheesecake is set, dust the top with cocoa powder.
