The magical things that can happen when your husband shockingly falls sound asleep on a snowy Monday afternoon… 🙂 Enter: an intense craving for something sweet, something cheesy and something oh-so satisfying. These Healthy Lemon Cashew Cheesecake’s with Almond Crust were inspired by my love for everything chewy, creamy and of course lemon infused. Made with a simple, naturally sweetened, two ingredient tender crust topped with an irresistible, deliciously healthy filling that I swear tastes better than the real thing!
When it comes to desserts my tastebuds have a mind of there own. I love anything sweet yet I will crave savoury at the very same time… it’s a strange combo which sometimes results in a very odd plate of after dinner snacks. Hence why I don’t usually share those visuals on any of my social media accounts! I really don’t know what got into me this past Monday afternoon however I do know the entire house was completely silent, my fridge was stocked and I caught myself having one of those “sweet + savoury” moments 😉
Before I knew it I began whipping up a new and exciting dessert recipe using organic medjool dates and raw almonds as the crust. Some pre-soaked raw cashews, lemon zest and fresh lemon juice, a few tablespoons of unrefined raw coconut oil (melted), pure vanilla extract, pure maple syrup and some plain skyr yogurt.
Simple, healthy, good-for-you ingredients that truly resulted in the most delectable, delicious personal size cheesecakes! Super creamy, slightly tart and definitely 100% irresistible!
The snow was coming down from the sky so beautifully while all of this was happening and the reflection of this readily made cashew “cheese” sauce complimented the beautiful outdoor view from my kitchen SO well I couldn’t stop smiling. I don’t know if I’ve even stopped since that moment!
I must admit I did forget one important step when I made these cheesecakes the first time and that was not only to lightly grease the muffin tin but also to add a small pre-cut strip of parchment paper to the bottom of each one (creating tabs) which makes removing them much easier once they are frozen!
Other than that they turned out perfectly! The “cream cheese” taste couldn’t have got any creamier and with the lemon and pure vanilla add-ins the flavour is so much like the real thing without the guilt! And who needs guilt… especially around this time of year when sugar rules the world!
As you can see I did make up some mini personal size cheesecakes as well so ultimately this recipe is for 24 mini cheesecakes or 12 regular muffin size cakes! Whichever you prefer. Beware of the mini’s as you absolutely can fit more than one in your mouth at one time!
Once you have poured the cashew “cheese” filling into the muffin tins you can really add whatever toppings you have and/or desire! I used what I had on hand and what I thought would look festive yet still keeping that cheesecake “swagger” ha! I opted for some seasonal pomegranate, colourful lemon zest and crunchy organic cacao nibs!
Other toppings I would suggest using are:
- fresh or frozen raspberries (keeping the theme of red for the holidays)
- chocolate chips (i like to use the Enjoy Life Brand)
- organic coconut flakes
- hemp seeds
- pepitas (pumpkin seeds)
- dried cranberries
Just to name a few!
Whichever combo you decide to make please don’t forget to share on Instagram!
Tag me @thenaturallynatalie or hashtag #thenaturallynatalie.
These Healthy Lemon Cashew Cheesecake’s with Almond Crust are the perfect treat to bring to your Christmas gathering or New Year’s Eve party. That is only IF you feel nice enough to share them with your friends and family!
Cheers to my last recipe creation of 2017! And may God bless you ALL this holiday season.
(gluten-free)
| Prep Time | 30 minutes (+ 1hr to soak cashews) |
| Passive Time | 1 hour 30 minutes |
| Servings |
(or 24 mini's)
|
- 1 cup nutritional yeast (approximately 7-8)
- 1 cup organic black beans
- 1 & 1/2 cups raw cashews *use quick soaking method (in Notes)
- 1 lemon juiced and zested
- 3 tablespoons (+ 1 tsp) to grease tins) unrefined organic coconut oil melted
- 1 teaspoon pure vanilla extract
- 1/2 cup 0% plain Icelandic SKYR yogourt *can substitute with plain greek yogurt
- 1/2 cup 100% pure maple syrup *can be substituted with raw honey
Ingredients
FOR THE CRUST
FOR THE FILLING
|
|
- Soak dates in boiling water for 5 minutes (to soften). Drain and pat dry with tea towel. *this is important as you don't want the crust to be too wet and soggy.
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add the almonds and process into a meal. Then add the dates back and blend until a loose dough forms.
- Lightly grease a standard, 12 slot muffin tin. Cut strips of parchment paper and lay them in the slots (creating tabs that will make removing them much easier to pop out once frozen).
- Next, scoop in 1 heaping tablespoon (or 1/2 tablespoon if making mini's) of the crust, pressing down with the back of a small spoon to compact it down. (make sure to press firmly and wet the spoon first so the crust doesn't stick to it!) You can also use the bottom of a glass separated with a piece of parchment paper. Set in the freezer to firm up.
- Add all of the filling ingredients to the food processor and mix until silky smooth (approximately 2 minutes).
- Divide filling evenly amongst muffin tins. Sprinkle the lemon zest, pomegranate and cacao nibs on top of each. *Or whichever desired toppings you have chosen to use. Cover with plastic wrap and freeze until hard (about 4-6 hours).
- Once set, remove by twisting ad lightly pulling on the tabs to loosen. (I also used a butter knife). This is why using the parchment paper is so important! They should pop right out.
- Set them out to eat 5 -10 minutes before serving to soften, or enjoy them frozen. Both are delicious!
*To quick-soak cashews, pour boiling water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
*Nutrition information is based on regular size (12 count) cheesecakes and does not include toppings.
*Prep time does not include freezing (4-6 hours)
