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NOT CHEESE CHEESECAKE - THREE WAYS

CREAMY CASHEW & LEMON CHEESECAKE BASE COMBINED WITH THREE BEAUTIFUL FLAVOURS. BLUEBERRY, SALTED ALMOND BUTTER OR RASPBERRY & LEMON 

RAW & DELICIOUS

SERVES: 12

INGREDIENTS:

BASE

  • One cup pitted medjool dates (soak in warm water for 10 minutes then drain)

  • One cup raw almonds

  • 1/3 cup coconut flakes

FILLING

  • One & half cups raw cashew nuts (soaked in hot water for 10-15 minutes and then drained)

  • Juice of one lemon

  • One third cup of melted coconut oil

  • One can (160ml) organic coconut cream

  • Half cup good quality maple syrup

OPTIONAL - FLAVOURS

Each option below will be enough to top four cheesecakes

  • Quarter cup fresh or frozen & thawed blueberries

  • Quarter cup fresh or frozen & thawed raspberries with grated zest of one lemon

  • One heaped tbsp crunchy almond butter with a pinch of pink salt

DIRECTIONS:

  1. Add soaked & drained dates to a blender (I use a Vitamix) and blend until dates form into a sticky ball. You may need to scrape down the sides a few times with a spatula.

  2. Remove blended dates and place to one side.

  3. Add almonds & coconut flakes to the blender and pulse until chopped into fine pieces.

  4. Add the dates back into the nut mixture and mix until a sticky dough forms.

  5. Divide the date dough between twelve muffin cases and press down to line the bottom of the cases. I used silicon cases to make things easier when it comes to removing the cheesecakes. Place the muffin cases into the freezer now whilst you make the filling.

  6. Next add all of the filling ingredients into your blender and blend on high until everything is smooth and creamy.

  7. Now remove the muffin cases from the freezer, you will notice the bases have firmed up slightly.

  8. Pour the filling mixture evenly amongst the muffin cases. If you are making the almond butter flavour leave this portion of the mixture in the blender.

  9. Once toppings have been added (if using) place the cheesecakes into the freezer for two hours.

  10. Remove and enjoy.

  11. Any leftovers can be kept in airtight containers in the freezer for one month. Remove from the freezer around 45 minutes before serving.

Salted Almond Butter

  1. Add the almond butter and salt to the filling mixture which remains in the blender and blend until well combined.

  2. Pour into the remaining muffin cases which you did not pour the filling mixture on.

 

Lemon & Raspberry 

  1. Using the back of a fork, squash & mash the raspberries in a small bowl. Ensuring no large pieces remain.

  2. Add the lemon zest and stir.

  3. Spoon over the cheesecakes and gently swirl in.

 

Blueberry

  1. Using the back of a fork, mash the blueberries in a small bowl.

  2. Spoon over the cheesecakes and gently swirl in.