This cheesecake recipe is another big hit this summer with our guests, quote “This was the best I have ever had!!!” We aim to please and selfishly, as we also share the dining table with our guests, we also aim to eat as many gorgeous desserts as possible. This cheesecake is also very simple to make and this is another reason why we love it!
This frozen cashew cheesecake can be paired with any seasonal fruits but we served it recently with fresh figs. This dessert has become a link to our meals at MoaAlm in the Austrian Alps and the produce available to us in Croatia. Figs are one of our favourite fruits and we are so lucky that on the CroatIan Island of Vis that we have an abundance of freshly ripened green figs through late August and September. During the fig summer, there is no sweeter treat than a freshly picked juicy fig.
Alas the fig season is short! Fresh figs are equally loved by the birds as they are by us, so we make the most of plucking as many figs as possible and then finding new ways to share them in recipes with guests. If you are unable to sample a fig fresh from the tree, then in Dalmatia, figs are also dried so they can be enjoyed all year. The other Vis Island fig delicacy is ‘Hib’, this is a pressed dried fig cake, mixed with some island herbs and some strong alcohol. Traditionally the perfect start to a day working in the vineyards.
This recipe is enough for 12 portions. It doesn't require cooking, but it does require you to soak the cashews overnight. A food processor is also an essential part of this recipe to make sure you have the perfect smooth cheesecake consistency.
2 cups of overnight soaked cashews
1/2 cup coconut oil
1/2 cup syrup such as maple syrup or rice syrup
1/2 cup coconut milk
Juice and zest of one lemon
1 tsp Vanilla extract
2 tbsp chia seeds
1 cup Walnuts
1 cup Dates
2 tbsp Coconut oil
1 pinch salt
6 fresh figs, sliced
Place soaked cashews, coconut oil, syrup, coconut milk and lemon juice in a high speed blender and blend until very creamy. Stir in the lemon zest, vanilla sugar and chia seeds.
In a food processor, pulse the walnuts until very fine. Add the dates, coconut oil and salt, blending until it becomes a sticky paste. Oil a springform cake tin and press the base in until it's as even as possible. Now pour over the cream, decorate with your figs or any other fresh fruit. Place the cheesecake in the freezer for 2 hours to firm up. Take the cake out of the freezer 15 minutes before you would like to serve it.
We hope making this cheesecake brings you as much pleasure as we all had eating it! Figs were our fruit of choice but we would love you to share your pictures of your cheesecake creations and hashtag #relaxinglyactive. This recipe was made at MoaAlm Mountain Retreat by Becca, check out some of her other gorgeous plant based recipes on her website.