Vegan Cheesecake No Cashews

Vegan cheesecake no cashews is the perfect solution for those of you who love cheesecake but you are not only vegan but you also are not a fan of cashew nuts. You will be pleased to know that to have your delicious cheesecake, you don’t have to use dairy products! They can be made without using any form of dairy product so you can enjoy a classic vegan cheesecake instead.

Often cashews are used to make cheesecakes, and they are packed with nutrients, even though there is a drawback to that. You might end up having a full stomach after one slice of a cashew cheesecake, and really don’t want to stop there if you are indulging yourself.

Don’t worry, there is a solution, and we have got you covered with a recipe and ideas for delicious, nutritious, and mouthwatering vegan cheesecakes no cashews.

Cashew Cheesecake vs No Cashew Cheese Cake

Cheesecakes are a perfect blend of flavours, textures, and tastes. Vegan cheesecakes are creamy, neither too sweet nor sour, and have a crusty and flavoursome crusty tart. You can say they are smooth, sexy, insanely satisfying, and are perfect with a topping of coconut whipped cream or passionfruit jam.

Vegan cheesecakes are not only delicious but also healthy as they have nuts, honey, dates, coconut or olive oil, vanilla beans, and fresh fruits. The fruits and nuts have healthy unsaturated fats, proteins, minerals, and vitamins. You can bid farewell to dairy items because vegan cheesecakes rule them out in terms of providing healthy skin and body.

The texture of the vegan cheesecake no cashews is soft and creamy. They do not form a crumbly or overly thick texture that makes it challenging to consume. They have a rich taste that creates a soft cheese.

No Cashew Cheesecakes

For vegan cheesecake no cashews alternatives like vegan cream cheese, soy or coconut cream, and macadamia cheese can be used. These types of cheesecakes are delicate, smooth, sweet, tangy, yet full of flavour. The cream cheese is a little salty, while the soy milk and cream have a low-fat value with a fresh and grainy taste.

Cheesecakes without cashews are usually light and allow you to experiment with a variety of flavors with fruits and nuts. You can have more than a slice of a fruit-based cheesecake, and it won’t do any harm because they improve your health.

Recipe Vegan Cheesecake no Cashews

To prepare your luscious and exquisite vegan cheesecake no cashews, you need to make a crust, filling, and toppings. We are making a blueberry and strawberry layered cheesecake which will not only taste great but look enticing too.

For Crust

Pecans	65 g
Almond flour	65 g
Dates	3-4 soft pieces
Salt	A pinch
Coconut oil	50 ml

For Filling

Macadamia nuts	50 ml soaked in water for 3-4 hours
Almond milk	170 cc
Maple syrup	110 cc
Coconut oil	60 ml
Vanilla essence	1 tsp
Lemon juice	2 tsp
Strawberry	80 g
Blueberries	80 g

Blueberry Jam Topping

Blueberries (fresh or frozen)	100 g
Maple sugar	2 tsp
Lemon juice	1 tsp
Corn starch	1 tsp

Instructions for Preparation

1. In a blender, add pecans, almond flour, dates, and salt. Blend them until they take the form of a crumb.
2. Add coconut oil and blend again. The coconut oil will act as a binder and help the crumbly mixture to hold shape.
3. Take a 4-inch cake mold with a mousse film. Use mousse film to encircle and make an upright position around the cake mold. Add your crust filling in it and press it around the sides and center, making sure that the entire mold is covered and has even thickness. Freeze the crust for about 30 minutes or until it is completely set.
4. Soak macadamia nuts for 3-4 hours before using them so that they are soft and smooth to blend. Make the filling take a blender (recommended a powerful one) and add macadamia nuts, almond milk, maple syrup, coconut oil, vanilla essence, and lemon juice.
5. Blend all these ingredients, and they will come out as a soft, creamy, and slightly thick texture. Make sure that your texture is neither too runny or thick. Keep the consistency medium thick. Separate the macadamia cheese mixture in a bowl
6. In a separate bowl, add strawberries with about 150 g of your macadamia cheese. Blend both of them, and here you are with your strawberry cheese filling.
7. In another bowl, add blueberries and 150 g of macadamia cheese and blend them to have the blueberry filling. In your first layer of cheesecake, add the blueberry filling in the mold and then freeze it till it sets.
8. When the blueberry filling is set, add the strawberry filling and allow it to freeze till set.
9. Finally, add the rest of your macadamia filling and freeze your cheesecake.
10. To make the blueberry jam topping, add your blueberries and maple sugar in a pan and heat them at low flame. When the blueberry juices start to fill in, add lemon juice and keep stirring. After 5-7 minutes, add corn starch and mix it on low flame. 
11. When the jam is thick, remove from flame and allow it to cool. Take out your cheesecake and remove it from the mold.
12. Spread the blueberry jam evenly and top of with fresh strawberry and blueberries. 

Problem solved! You now know how to make a vegan cheesecake no cashews. You can also use vegan cream cheese if you don’t want nuts in the plant-based cheesecake.

Types of Vegan Cheesecake no Cashews

Most vegan cheesecakes indeed use cashews for their filling, but if you don’t like them, have an allergy, or they make you fill up too quickly there are several vegan cheesecakes with no cashews. Here is the list:

• Strawberry and chocolate cheesecake
• Peanut butter and blueberry cheesecake
• Walnut, lemon, and raspberry cheesecake
• Caramelized persimmons, almond, and hazelnut spread cheesecake
• Vegan chocolate coffee, and cream cheesecake
• Apricot cheesecake (no nuts)
• Chocolate and mint cheesecake
• Pineapple cheesecake
• Passionfruit, almond, and mango cheesecake

Final Remarks

It is time to plan a dinner for your family and friends to enjoy your delicious food capped off with this lovely dessert. We guarantee you will all enjoy it.