Sweetie Pie and Cupcakes

Cashew Cheesecake with Chocolate Sauce and Nutter Butter Crust

This raw cashew cheesecake with chocolate sauce and Nutter Butter cookie crust recipe is the perfect healthy dessert with a little bit of splurge. The cashew cheesecake is made with cashews, almond butter, honey, coconut oil, vanilla, lemon juice and water. It’s super simple to make and does NOT require baking! Learn to make this healthy cheesecake at Sweetie Pie and Cupcakes.

CourseDessert, Party Food
CuisineAmerican

Servings	Prep Time
8people	20minutes

Passive Time

8hours

Servings	Prep Time
8people	20minutes

Passive Time

8hours

Ingredients

1cup Raw Cashews
1tsp Vanilla
1Tablespoon Almond ButterWe use Trader Joe’s Raw Almond Butter
1Tablespoon HoneyYou can use Maple Syrup to sweeten as well
1tsp Lemon JuiceYou can add more lemon juice if desired
1Tablespoon Coconut Oil
1Tablespoon Water
12-20 Nutter Butter CookiesCrushed
1/4cup ButterWe use salted Kerrygold butter, if using unsalted butter, you may want to add 1/8 tsp salt
2Tablespoons Chocolate SauceWe use Trader Joe’s Chocolate Sauce

Instructions

In a bowl, cover cashews with 3-4 cups of water and let soak for 8 hours (or overnight).
Drain cashews and add them to a food processor along with the vanilla, almond butter, honey, lemon juice, coconut oil and tablespoon of water. Process for 6-8 minutes, scraping down the sides to fully incorporate all ingredients. Combine until completely smooth texture. Taste the mixture at this time and add more lemon juice and salt if desired. Remember, the crust and chocolate sauce will be adding flavor too.
Make the Nutter Butter crust by first crushing the Nutter Butters in a bag. Add the crushed cookies and melted butter into a bowl and combine. Reserve about 2 tablespoons of the mixture for the top of the cheesecake. Pour the rest of the mixture into a pie plate and use the bottom of a glass to pat down the crust. Use your fingers to form the crust along the edges. It doesn’t have to go all the way up the pie plate. For a more healthy crust, combine 1/2 cup pitted dates, 1/2 cup almonds, a pinch of salt, 1/4 teaspoon of vanilla and 1 tablespoon of water if needed.
Pour the cashew cheese mixture into the crust and smooth it out. Drizzle the top with your favorite chocolate sauce. Add the Nutter Butter crumbles to the top. Cover with foil and put in the freezer for about 2 hours to chill.
When ready to serve, simply remove from freezer for 10-15 minutes. Cut with a sharp knife and serve cold. Enjoy!
The cheesecake lasts up to 2 weeks in the freezer covered with foil.

Recipe Notes

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