This cheesecake isn’t really a ‘cheese’cake, considering it has absolutely no cheese (or dairy) in it whatsoever. The secret ingredients is nuts! They can substitute fantastically for dairy as they give a similar consistency and taste, but are a much healthier option. It’s absolutely delicious and we think it rivals a dairy cheesecake pretty darn well.
To make one 6” cake you’ll need:
6 original nom bars softened by being in a warm room for a few hours
200g of cashews/macadamia nuts soaked overnight to soften
5 tbsp melted coconut oil
4 tbsp of maple syrup
1 ripe banana
Juice of 1 lemon/lime depending on what flavour you want (lime is nice and zingy)
1 tsp vanilla extract
Pinch of salt
- Line your tin with baking parchment.
- Crumble and push the slightly warmed nom bars into the base of the tin making sure to cover it entirely. Then put in the freezer for 10 minutes to firm up whilst you make your filling.
- Place all filling ingredients into a food processor and blend for a couple of minutes until smooth and creamy.
- Spread the filling onto the now cooled base and put back in the freezer for 1-2 hours until firm.
- Top with chopped strawberries, blueberries or another fruit of your choice. Although this is best eaten on the day it’s made, it can last 2-3 days covered in the fridge – but I doubt it will keep that long!