Are you a cheesecake lover despite being lactose intolerant? Fret not, for Foreverfit brings you this decadent yet healthy dessert recipe for cheesecake, which uses cashews in place of milk.
Cheesecakes traditionally contain cream cheese and cream, making them rich and delicious. Sadly, those who can’t digest dairy products must skip this dessert. So we’ve created a new, healthy version of cheesecake.
Now, you may be surprised when you hear that our recipe uses cashews in place of the diary ingredients! Guess why? The answer is simple. For one, they are an ideal substitute for milk. Secondly, these nuts are the richest plant source of iron and zinc.
In addition, they are abundant with vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium. When combined with blueberries, you also get a healthy dose of fibre, which makes this delicious dessert heart-friendly.
And to top it all, we add almonds, that lower cholesterol. The coconut oil, honey and dates in our healthy recipe make the cake more flavourful, apart from being healthy and smart substitutes for butter and sugar.
For the Crust
1 ½ cup peeled almonds
8-10 dates chopped after removing the seed
½ cup water
For the Cream layer
2 cups cashews
1 ½ cup frozen/fresh blueberries
½ cup honey
1/3 cup coconut oil
zest of ½ lemon for garnish
- Place almonds and dates in a food processor. After the almonds and dates have combined slowly add the water until the mixture starts to form a thick paste.
- When the consistency is thick, press down the mixture into individual cupcake liners.
- Place the cupcake tray into the refrigerator while prepping the filling.
- In a food processor combine the cashews, blueberries, honey and coconut oil. The mixture will start to look creamy.
- Pour the filling into the cupcake liners and garnish with lemon zest.
- Place tray into the refrigerator and leave for 6 hours to set completely.
- Remove from tray and serve.