Happy Fourth of July! This is a delightful summer recipe perfect for cooling off at the end of the day. The base is similar to my Key Lime Pie Cheesecake, but the macadamia nuts make it richer with an almost white chocolate feel to it. The raspberry sauce is a good contrast with its bright fruitiness brings the proper balance to the dish.
Vegan Macadamia Nut Cheesecake
- For the crust
- 3/4 cup graham cracker crumbs (1 sleeve of whole graham crackers-make sure they are vegan) I used the blender to grind them into crumbs
- 1 TBL brown sugar
- 3 1/2 TBL vegan butter, melted
- For the cheesecake filling
- 1 cup roasted, unsalted macadamia nuts
- 1/2 cup raw cashews
- 1 cup coconut milk (full fat from a can)
- 1/4 cup coconut oil
- 2 tsp pure vanilla extract
- 1/8 tsp pure almond extract
- pinch of salt
- 1/4 cup agave nectar
- Preheat oven to 325.
- Prepare muffin pan with 12 liners.
- Mix graham cracker crumbs, brown sugar, and vegan butter in a bowl until combined.
- Divide evenly into prepared muffin tin.
- Press crumbs down into pan with the bottom of a cup or you fingers.
- Bake 6-8 minutes until lightly golden.
- Cool completely.
- While crust is cooling, place macadamia nuts and cashews in a small saucepan and cover with water.
- Bring to a boil, and boil for 5 minutes.
- Drain and set aside.
- In the container of a high powered blender combine the coconut milk, coconut oil, vanilla, almond extract salt, and agave and blend until thoroughly combined, about 30 seconds.
- Add the cooked and drained nuts to the blender. Start your blender on a low speed and slowly turn it up to high, then blend on high for 1 minute until completely smooth.
- Divide batter evenly over the prepared crust.
- Freeze for at least 3 hours before serving. Store in the freezer and allow them to thaw about 20 minutes on the counter before eating for the best texture.
- Top with Raspberry sauce before serving.
- 3 cups frozen raspberries
- 3/4 cup water
- 3 TBL agave nectar
- Combine ingredients in a saucepan and bring to a boil over medium heat.
- Cook, stirring frequently, until the raspberries are soft and falling apart, and the mixture has thickened, about 10 minutes.