The Icing on the Cake!
The holiday season is here, and I know you’re all just as excited as I am! It’s time to get the oven ready to whip up those Christmas delicacies. The festive season calls for letting ourselves a little loose – sleep a little late, binge watch our favorite Christmas movies, and while we’re doing that, hog on all the delicious holiday food! For this reason I will share this amazing Christmas Cheesecake recipe!
While indulgence is completely fine, this time around let’s try something a little different and make a conscious effort to eat healthy festive foods instead. After all, you wouldn’t want to go into a food coma after eating your heart out! Most of the festive food is either fried or sweet, which means it is loaded with calories either way. Festival or no festival, excess of sugar will do more harm than good. (We’d discussed this earlier!)
I’m sure this must-have set you into thinking how you can eat healthy during the holidays. And as always, I’m more than ready to help! Today, I’ll be sharing with you a vegan cheesecake recipe. Now you’ll be like – “Vegan? And Cheesecake? The combination somehow doesn’t go well?!”
Before you head to google “ what is the best plant-based cheesecake recipe?”, let me get started with mine!
Here’s a sneak-peek into the ingredients that go into this vegan cheesecake recipe a christmas dessert.
This is a vegan cheesecake with cashews, and while cashews are the star ingredient, the recipe also includes almonds and other nuts. Nuts are essential in this recipe, as they give it a rich texture and taste. Also, nuts have a whole lot of health benefits. Even after being exceptionally good sources of fat, fiber, and protein, nuts barely have any impact on your weight. They also work to maintain blood pressure and cholesterol levels in your body. Nuts keep your tummy full for a long time, and are a perfect addition to the vegan cheesecake as you won’t have the urge of munching on holiday snacks all day long!
Let’s understand the benefits of Cashews and Almonds too.
These delicious nuts are low in sugar and extremely rich in fiber content. Full of heart-healthy fats and plant protein, cashews are the perfect replacement for cheese and eggs in the vegan version. Cashews are also loaded with copper, magnesium, and manganese, all of which keep your brain healthy. A great source of energy, cashews also boost immunity and bone health.
A couple of hazelnuts a day will definitely keep you healthy in the long run. A nut-rich diet cuts down the bad cholesterol in your body, making it the perfect snack to counter those untimely hunger pangs. Hazelnuts have also known to promote weight loss. They’re healthy for your heart and also reduce inflammation.
Thanks to the multiple health benefits of these nuts, they’re great substitutes for animal-based protein in this vegan cheesecake recipe. And don’t worry, this cake tastes just as lip-smacking as your traditional cheesecake! Give it a try, and I’d love to hear your thoughts!
Oh! looking for other special desserts? Check this!
Here goes the recipe:
For the Filling
- 4 cup cahews raw, soaked for at least 2 hours
- 1 cup coconut oil cold-pressed, plus extra for greasing
- 2/3 cup lemon juice
- 1/4 cup maple syrup
- 1/2 cup water
- 1 pinch Pink Himalayan Salt
- 1 tsp pure vanilla extract
For the Crust
- 2 cup Hazelnuts toasted
- 1 1/2 cup Medjool dates pitted
For the Toppings
- cherry jam
- cherries & rosemary
- Blackberries and rosemary
- Soak the raw cashews in water to cover for at least 30 minutes. Drain and set aside.
- Meanwhile, make the crust by pulverizing the hazelnuts and dates in a blender until finely ground.- I like it a bit chunky, it’s up to you!
- Grease the springform pan with a bit of coconut oil and press the crust mixture into the bottom, covering the entire surface.
- Combine the filling ingredients in the blender. Blend until creamy and pour the filling over the crust
- Put the cake in the freezer overnight and then thaw for about 3 hours in the fridge when about to eat.
- Top to taste and enjoy!