Serves 1
Directions
- 1Pour one cup of cashews into a measuring cup and add water. Soak cashews overnight.
- 2In a food processor, add almonds and dates to make the crust.
- 3Process until a crumbly mixture forms.
- 4Press the crust mixture evenly into a springform pan.
- 5Line the bottom of the pan with parchment paper.
- 6Use a small glass to press down the crust firmly.
- 7Place the pan in the freezer to chill.
- 8Peel and chop the kiwi.
- 9Drain the soaked cashews using a fine-mesh sieve and pat them dry.
- 10Add the cashews, chopped kiwi, maple syrup, lemon juice, and coconut cream to a blender.
- 11Blend until the mixture is smooth and creamy.
- 12Pour half of the creamy kiwi mixture over the chilled crust in the springform pan and spread evenly.
- 13In a pot, combine remaining chopped kiwi, powdered sugar, and lemon juice. Bring to a boil and then reduce to a simmer until the kiwi softens.
- 14Use an immersion blender to blend the cooked kiwi mixture until smooth.
- 15Pour the kiwi topping over the cheesecake mixture in the pan and spread evenly.
- 16Place the cheesecake in the refrigerator to set completely.
- 17Remove the cheesecake from the springform pan and decorate with fresh kiwi slices.
Ingredients
- 1 cup cashews
- 1 cup water
- almonds
- dates
- kiwi
- maple syrup
- lemon juice
- coconut cream
- powdered sugar
- lemon juice
Equipment
blendermeasuring cupfood processorspringform panparchment papersmall glassfine-mesh sievepotimmersion blender
Tips
- No baking, no drama, just patience, a blender, and the willingness to try something a little different.
- You don't need to follow the rule book to get something perfect.
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