cashew cream cakes

Ketogenic Blueberry & Coconut Cashew-Cream Cheesecake – Dairy-Free

If it’s possible, try to picture me singing from the mountain tops about how delicious this Ketogenic Blueberry & Coconut Cheesecake is! I feel like that sentence should be in bold! I also think it might be misleading because there is nothing cheese about it, other than the look of it.

Full disclosure, having been dairy free my entire life, I have never eaten cheese cake that wasn’t made from plant sources, so I had no idea what I was missing. Then a few years ago I came across a cashew cream cheese cake that I decided to whip up and to my surprise it was absolutely delicious! Although at the time I wasn’t sure it tasted like the traditional recipe or if it was just a really good dessert that somewhat resembled cheesecake, but my husband, friends & family convinced me that this recipe from a texture perspective was pretty close and that the flavor was very much enjoyed.

This is a perfect high-fat, low-carb, sugar- free, stevia sweetened dessert that will compliment any dinner menu or a nice sweet treat as you curl up in your reading chair and enjoy a hot cup of your favorite tea and the current book you have on the go.

When I became ketogenic this was one of my first dessert recipes that I made on my own and adjusted to making it keto. The recipe below is what I have developed and I absolutely love it! I bring it often to dinner parties, everyone else covers the snacks and appetizers but who is looking out for us sweet tooth? This is an important question.

Also being keto, by offering to bring dessert, you can be guaranteed that you can eat something that is served, instead of sitting around watching everyone else eat and you insist that is no big deal and you wouldn’t eat dessert anyways. If you ever hear those words out of my mouth, that is a bull face fib! and you should call me out on it.

The Ingredientscheezecake recipe

Soak the nuts: This is a very important step in the process. You must soak the nuts to ensure they will blend and the consistency will be smooth. If the nuts are not soaked, or soaked long enough they will make the cheesecake grainy. Remember, you are trying to resemble the consistency of cream cheese essentially, so you need to make sure the nuts get the soak time they deserve. I personally soak mine is boiling water, remove from burner and let them sit covered for 30-45 minutes but you can also soak them in cold water for anywhere from 8-9 hours minimum. If I have time, I don’t mind doing this longer step but for the most part I decide I am making something on the day of and I need workarounds.

Sugar-free Maple Syrup: This is my favorite brand: Nature’s Hallow. It is smooth and delicious and it is not overpowering with sweetness as I find some sugar substituted products are. I do a lot of my baking with this product and everything turn out. You should also use another brand that is your favorite, as long as it is sugar-free. If you decided to go with a natural sweetener like Honey or Maple Syrup, just know that this would no longer be ketogenic and would probably be more considered Low-Carb.

Swerve Confectioners: I’ve recommended Swerve confectioners in this recipe, as it blends so well into a smooth crust mixture. You can substitute for a granular sugar-free sweetened like erythritol or Swerve Granular. The flavor will absolutely be there and not compromised, but the crust might have a texture that is more granular. So just a heads up. If you don’t have swerve confectioners in your cupboard, don’t fret, any sugar-free sweetener will do the trick.

Substitute Berries: This recipe is awesome because you can make so many substitutes to the flavor. You can change the blueberries and substitute for raspberries, blackberries, strawberries or put peanut butter in there, or if you prefer you can omit the flavor altogether and just use vanilla or cacao powder to have a chocolate cheesecake. Many options to consider when making this recipe.

cups - cashew cream

The Recipe

– Printable Version Below

Ingredients:

Cheesecake filing:

  • 1 cup raw unsalted cashews
  • 1/2 cup raw unsalted macadamia nuts
  • 1/2 cup coconut oil
  • 1/2 cup coconut cream from can, liquid removed
  • 1 lemon juiced or 2 tbsp lemon juice consentrate
  • 1/4 tsp maple extract
  • 1/4 cup sugar free maple syrup
  • 1/4 cup blueberries (I use frozen because you know they are ripe)

Crust:

Baking Instructions

Crust:

  1. In a food processor container add the coconut oil, walnuts, salt and swerve, process on high until a smooth mixture is formed, the nuts should be processed and a thick batter should form
  2. Spread evenly across 12 small ramekins or silicon muffin holders and pack the walnut mixture into the bottom
  3. Set Aside

Filing:

  1. In a small pot, bring water to a boil, soak nuts covered for 30 minutes, strain and set aside
  2. Add soaked nuts to food processor or high speed blender Walnut crust in cupsand add remainder of the cheesecake filing ingredients
  3. Blend on high until consistency is smooth, when you think it’s done, blend it for 30 more seconds as a smooth consistency is key to this recipe
  4. Evenly pour the mixture onto of the crust and make sure that it is evenly set in each container
  5. Place in refrigerator for 1 hour prior to serving or if for individual consumption, remove & if in silicon muffin holders, pop out of the holder to serve or place in container to freeze for individual consumption

Enjoy!  And please leave your comments below, I’d love to hear from you if you try this recipe.

 

Ketogenic Blueberry & Coconut Cashew-Cream Cheesecake – Dairy-Free
Recipe Type: Dessert
Author: Lyndsay Mullaney
Prep time:
Total time:
Serves: 12
A delicious creamy cashew-cheesecake dessert with blueberry, maple and coconut flavors.
Ingredients
  • 1 cup raw unsalted cashews
  • ½ cup raw unsalted macadamia nuts
  • ½ cup + 3 Tbsp coconut oil
  • ½ cup coconut cream from can, liquid removed
  • 1 lemon juiced or 2 tbsp lemon juice consentrate
  • ¼ tsp maple extract
  • ¼ cup sugar free maple syrup
  • ¼ cup blueberries (I use frozen because you know they are ripe)
  • 1&1/2 cup walnuts
  • 2 tbsp swerve confectioners
  • pinch of sea salt
Instructions
  1. In a small pot, bring water to a boil, soak nuts covered for 30 minutes, strain and set aside
  2. Crust: in a food processor container add 3 tbsp of coconut oil, walnuts, salt and swerve, process on high until a smooth mixture is formed, the nuts should be processed and a thick batter should form
  3. Spread evenly across 12 small ramekins or silicon muffin cups and pack the walnut mixture into the bottom – set aside
  4. Filing: Add soaked nuts to food processor or high speed blender and add remainder of the filing ingredients
  5. Blend on high until consistency is smooth
  6. Evenly pour the mixture onto of the crust and make sure that it is evenly set in each cup
  7. Place in refrigerator for 1 hour prior to serving or if for individual consumption, remove & if in silicon muffin holders, pop out of the holder to serve or place in container to freeze for individual consumption
Serving size: 1 Calories: 329 Fat: 32 grams Carbohydrates: 10 grams Sugar: 3 grams (1.75 grams sugar alcohol) Fiber: 3 grams Protein: 5 grams
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2 thoughts on “Ketogenic Blueberry & Coconut Cashew-Cream Cheesecake – Dairy-Free”

  1. And it’s gluten free. this recipe couldn’t get any better for me. just to let you know though the printable recipe does not distinguish the crust from the filling and is missing the oil for the crust. my question though, I have never seen macadamia nuts here and was wondering if i could substitute for some other kind without affecting the flavor??

    1. HI Lynda, Thanks for stopping by and taking the time to comment!   The printable version software doesn’t let me separate them, but I have done so in the steps and the oil for the crust is included in the recipe, you’ll see in ingredients it calls for the coconut oil for the filling + 3 Tbsp’s for the crust.  If you think this comes across confusing, I will take that feedback and separate them out.  Thanks for providing that.  As for the nuts, you can absolutely substitute the macadamia nuts for cashews and you won’t compromise anything in this dish.  Hope this helps!  Please let me know if you try it and what you think! 

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