Espresso "Cheesecake"
If you love a creamy dessert but prefer to skip the dairy, this Espresso “Cheesecake” is a dream. Made with a cashew base and naturally plant-based and paleo, it’s a recipe I’ve made countless times for friends and family. It’s quick to prepare, freezer-friendly and endlessly adaptable.
Equipment
- Blender
- Silicone muffin liners
Ingredients
CRUST
- 1 cup dates, pitted
- 1 cup raw walnuts or pecans
FILLING
- 1.5 cups raw cashews, soaked and rinsed*
- 1/4 cup brewed espresso
- 1/3 cup raw coconut oil, melted
- 2/3 cup full-fat coconut milk
- 1/2 cup maple syrup
TOPPING
- Cocoa powder or shaved dark chocolate
Instructions
- Add walnuts and/or pecans and a pinch of sea salt to food processor and process until nuts are chopped into small pieces.
- Add dates in and continue to process until ingredients start to stick together. If mixture is too dry, add a couple more dates at a time until mixture becomes sticky when you press it together. If it's too wet, add more nuts.
- Place silicone muffin liners into muffin tray or on a flat tray.
- Scoop in 1 tbsp of crust into each muffin slot and press with down with fingers or spoon.
- Add all filling ingredients to a high-powered blender and mix until filling is smooth. Taste and adjust if needed.
- Divide filling evenly among the muffin liners. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – roughly 4-6 hours.
- Once set, peel silicone liners down to remove cheesecake. They should pop right out. Let them thaw out in a container on the counter or in the fridge before serving. Store leftovers in the freezer.
Notes
* Soak the cashews in water in the fridge for 5 to 8 hours, or cover them with boiled water and let them sit for 30 minutes. Rinse thoroughly before using.