OK, all of you come with me. We’re makin’ (vegan, gluten-free, almost raw) cheesecake. This cheesecake is inspired by my favorite cookie flavor, and one of my most loved cheesecake flavors. White chocolate and macadamia nuts were seemingly meant for each other, and I did my best to capture their perfect flavor pairing in this 10-ingredient cheesecake. The crust is a mixture of walnuts, macadamia nuts, dates, and sea salt. And the filling gets its creamy texture from soaked cashews, coconut milk, and olive oil. Plus, it’s naturally sweetened with maple syrup and gets that rich white chocolate flavor from cocoa butter – hubba. Throw a few macadamia nuts onto the bottom of the crust, pour in the filling, top with a few more nuts, and they’re ready for the freezer. These set surprisingly fast, and, thanks to cocoa butter, they can set out at room temperature without “melting” for much longer than traditional raw cheesecakes. At room temperature, these cheesecakes are an absolute dream – super creamy and rich with tons of white chocolate macadamia nut flavor. If you so choose to accept the mission, upgrade them with the addition of coconut whipped cream, toasted coconut, fresh raspberries, and macadamia nuts. Then you’re looking at a little slice of dessert heaven. I hope you all love these cheesecakes! They’re: RichCreamyPerfectly (naturally) sweetWhite chocolate-infusedStudded with crunchy macadamia nutsSimple& Seriously satisfying These would make the perfect cheesecakes to enjoy this spring and summer, especially for graduations, baby and bridal showers, and summer BBQs. Just keep them in the freezer to for maximum freshness, and let thaw before serving. Don’t forget the coconut whip! If you try these cheesecakes, let us know! Leave a comment, rate it (which really helps us out!), and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
