Description
A delightful and healthy no-bake cottage cheese cheesecake that blends creamy cottage cheese and soaked cashews for a smooth, luscious texture. Sweetened naturally with dates and maple syrup and enhanced with warm cinnamon and lemon juice, this cheesecake offers a perfect balance of nutty and citrus flavors without any oven time.
Ingredients
Scale
Crust
- 3/4 cup walnuts (preferably fresh, such as Diamond of California walnuts)
- 1/2 cup almonds
- 1/2 cup dates, pitted and soaked in warm water for 10 minutes to soften
- 2 tbsp maple syrup
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
Filling
- 1 1/2 cups cottage cheese (low-fat recommended, e.g., Good Culture)
- 1 1/2 cups cashews, soaked for at least 4 hours
- 2 tbsp oat milk
- 2 tbsp lemon juice
- 1/2 cup maple syrup
- 1 tbsp vanilla extract
- 1/8 tsp salt
Instructions
- Prepare the crust: In a food processor, combine the walnuts, almonds, softened dates, maple syrup, salt, and ground cinnamon. Pulse until the mixture is finely chopped and sticks together when pressed. Press this mixture evenly into the base of a springform pan or individual serving dishes to form the crust.
- Make the filling: Drain the soaked cashews and place them into a blender or food processor. Add the cottage cheese, oat milk, lemon juice, maple syrup, vanilla extract, and salt. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed to ensure even blending.
- Assemble the cheesecake: Pour the creamy filling over the prepared nut crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap or a lid.
- Chill and set: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set and develop flavors. Once set, the cheesecake can be sliced and served chilled.
Notes
- Soaking the cashews for at least 4 hours or overnight is crucial to achieve a silky smooth filling texture.
- If you prefer a sweeter cheesecake, adjust maple syrup quantity according to taste.
- For a nut-free version, experiment with seeds and alternative crust bases, but texture may vary.
- This cheesecake keeps well refrigerated for up to 3 days.
- You can garnish with fresh berries or a drizzle of maple syrup before serving.
