Cranberry Pecan Cashew Cheesecake
A festive and delicious combination that is sure to please! Creamy cashew cheesecake with bits of tangy cranberry and crunchy pecans.
Servings: 12
Calories: 537kcal
Equipment
- high speed blender
- 9" pie pan or spring form pan
Ingredients
Crust
- 2 cup pecans or almonds
- ¼ cup cocoa / carob powder optional
- 3 tablespoons coconut oil
Cheesecake Filling
- 2 cups cashews soaked 30
- minutes
- 3/4 cup dates soaked in
- 1/2 pure water
- 3/4 cup fresh orange juice
- 1 teaspoon vanilla
- Pinch salt
- 3/4 cup melted coconut oil
- 1/2 cup fresh cranberries chopped
- 1 cup pecans chopped
Ganache
- 2 tablespoons coconut oil
- 1/4 cup cacao powder
- 1/4 cup maple syrup
Instructions
- If desired, use the food processor to roughly chop the cranberries and pecans separately. Set aside.
- For the crust: combine pecans and cacao in food processor and blend into a meal.
- Add melted oil and pulse to combine. You may need 1 additional tablespoon of oil if using almonds. Press into a parchment lined 9in spring-form pan.
- For the cheesecake: Add the dates and water to the blender and blend to create a paste. (If your dates are hard, you may need to soak your dates for ten minutes in warm water to soften.)
- Add in the cashews, orange juice, vanilla and salt, blend until smooth.
- Add in melted coconut oil and continue to blend until the oil is incorporated.
- Pour into a bowl and stir in cranberries and pecans. Pour mixture into crust, smooth the top with a spatula and refrigerate for at least four hours to set. Or freeze.
- Top with ganache, if desired. For ganache: melt oil using water bath or microwave, add the cacao and maple syrup, whisk to combine until shiny and smooth. Pour over cheesecake
Notes
The ganache can be used as a layer on top of the crust or swirled into the cheesecake filling.
Nutrition
Serving: 111g | Calories: 537kcal | Carbohydrates: 27.5g | Protein: 8g | Fat: 46.5g | Sodium: 2mg | Potassium: 437mg | Fiber: 6g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg