Liana's Cashew Cheesecake


A glorious dessert for your Christmas celebration - or any time of the year.

Total time : 3 hours to soak nuts, 25 minutes preparation, 2 hours freezing
Serves: 16


For the Base

  • 4 cups almond meal
  • 5 tbsp maple syrup (or raw honey)

For the Cheesecake Filling

  • ¼ cup lemon juice (approximately 1 large lemon)
  • 1½ cups cashew nuts, soaked in water for 3 hours to soften
  • 6 tbsp maple syrup (or raw honey)
  • 6 tbsp coconut oil
  • ½ tbsp pure vanilla extract
  • Pinch of salt


  1. Make the base. In a bowl, combine the almond meal and maple syrup (or honey). The mixture should be dry, but moist enough to hold together.
  2. Turn the base mixture into a deep pie dish (large enough to hold 2½ quarts) and press it evenly to cover the bottom and sides of dish. Set aside.
  3. Make the cheesecake filling. Put all the ingredients in a powerful blender and blend until filling is very smooth and light. Pour the filling into the prepared crust.
  4. Freeze for 2 hours. Once set, cut into slices and serve.


  • To make a smaller cheesecake, halve the recipe.
  • Make Mini Cashew Cheesecakes by pressing down a little crust into each cup cake liner, and then pour in the batter.