Description
Even those avoiding dairy can still enjoy a macadamia nut cheesecake.
Ingredients
Scale
For the crust:
- 1 cup cashews
- 1 cup pecans
- 1/3 cup raisins
- ½ teaspoon sea salt
For the filling:
- 2 cups macadamias (soaked in purified water for at least 2 hours)
- 1 cup cashews (soaked in purified water for at least 2 hours)
- ½ cup maple syrup (any liquid sweetener of choice will work)
- Juice of 1 lemon
- 1 tbsp vanilla extract
- Pinch of sea salt
- ¾ cup melted coconut oil
- 1/4 cup of purified water
To create the berry swirl and topping:
- 1 cup frozen strawberries, thawed and drained
- 2 tbsp maple syrup
- Juice of 1 lemon
- ¼ cup melted coconut oil
- 1 cup fresh raspberries
- 1 cup fresh blueberries
Instructions
For the crust:
- Process cashews and pecans in a food processor to fine meal.
- Add remaining ingredients until combined. The mixture should be slightly oily but crumbly.
- Press the mixture into a parchment paper-lined 9-inch springform pan.
For the filling:
- Drain macadamias and cashews.
- Blend all ingredients except the coconut oil and the ¼ cup purified water in a high-speed blender.
- Slowly add the water if needed to keep processing if still chunky. Once smooth, add the melted coconut oil slowly until combined. Pour filling into crust and refrigerate for 20 minutes or until slightly firm.
To create the berry swirl and topping:
- To make the berry swirl, blend frozen strawberries, maple syrup, and lemon juice in a high-speed blender until smooth.
- Slowly add melted coconut oil until combined.
- Pour the berry swirl on top of slightly firm filling and use a chopstick to swirl through. Be careful not to disturb the crust.
- Chill for 1 hour until more than slightly firm, but not hard. Top with the fresh raspberries and blueberries and place back in the refrigerator until completely set, about 2 hours.
