Healthy Cashew Cheesecake : Gluten free, Dairy free, Paleo

Cheesecake lovers welcome

Hope you love this recipe as much as I do. Being on this optimal living diet has been the best way to eat and gives me more energy than I have ever had. This cheesecake requires some prep, you’ll have to soak the cashews the night before so when you blend them they make the right consistency.

Ingredients for crust

  • 1/2 cup Medjool Dates
  • 1/2 cup macadamia, almonds, or walnuts.
  • Dash of Himalayan  salt
  • 1/4 Tsp Stevia or honey

Filling Ingredients :

  • 1 1/2 Cup raw unroasted and unsalted Cashews Rinse off and place in a bowl and fill with water until the cashews are submerged. Cover them and leave them overnight. The next morning it turns into a delicious creamy filling when blended.
  • 6 Tbs coconut oil coconut oil
  • Juice of 1 lemon
  • 1/2 Tsp Vanilla

Topping ingredients:

  • 2 cups fresh organic strawberries ( Amount may vary depending on how much you like strawberries, You also can sub out any other fruit).

Crust Preparation:

  1.  Using a blender or food processor combine all the crust ingredients and pulse until you get a crumbly mixture. Do not over blend.
  2. You have a lot of options based on what you have. you can make these in a cupcake pan,  Spring form pan ( what I use), basic pie tin.
  3. Press the crust you made into whatever mold you would like to use, make sure it is compacted and spread evenly.

 

For the filling Crust Preparation :

  1. As mentioned before you will need to soak the cashews in water the night before. Once you have done this blend the cashews and water until you get a creamy consistency.
  2. When the consistency is creamy, scoop out 2/3 of the mixture and add over your crust in an even layer. Place in freezer and allow to harden.
  3. With the 1/3 mixture left add some strawberries and blend. This is the second layer and will give the cheesecake its strawberry taste. Once this layer is added place back into freezer for up to 4 hours.
  4. Add sliced strawberries on top as shown below or make a strawberry puree.
  5.  An hour before eating, move your cheesecake from the freezer to the fridge, but serve 10 minutes after and make sure not to leave it out to long because it will start to melt.
  6. If you are using cupcake molds use a knife to help get it out of the mold.

glutenfreedesserts

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s