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Maclay's Mexican Cheesecake

Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt.
Prep Time20 mins
16 hrs
Total Time16 hrs 20 mins
Course: Dessert
Cuisine: Mexican
Keyword: chocolate
Servings: 8 servings
Author: Kiersten
Cost: $12

Equipment

  • Medium bowl
  • Small bowl
  • Spring form pan
  • Food processor

Ingredients

  • 4 cups raw cashews
  • 10 Medjool dates
  • 1 teaspoon coconut oil for greasing the pan
  • 3 cups raw walnuts
  • 1/2 teaspoon Himalayan salt
  • 1/4 teaspoon cayenne pepper plus more for dusting
  • One 15-ounce can of coconut milk
  • 1 cup premium light agave
  • 5 tablespoons raw cacao powder
  • 1 teaspoon cinnamon plus more for dusting
  • 1/4 cup cacao nibs for garnish

Instructions

Easy Pre-Prep

  • Place the cashews in filtered water in a medium bowl. Cover and refrigerate overnight.
  • Place the dates in water in a small bowl. Cover and refrigerate overnight.

Make the Cheesecake

  • Lightly oil a 13-inch springform pan with coconut oil.
  • In the bowl of a food processor, place the walnuts and pulse until mealy.
  • Drain water from dates. Remove and discard the pits from the dates (you can compost them).
  • With the motor running, add the dates to the bowl of the food processor one at a time and blend until the dough balls up on the side of the bowl.
  • Press the dough into the bottom of the prepared springform pan until even. Sprinkle with salt and cayenne.
  • Drain and rinse cashews. In the pitcher of a Vitamix, place the cashews, coconut milk, agave, cacao powder, and cinnamon. Blend on medium speed for 30 seconds, then increase to high speed and blend for 1 minute more or until the filling is smooth.
  • Pour the filling into the crust and smooth out with a rubber spatula.
  • Place the pie in the freezer to set for at least 8 hours or overnight.
  • Remove the pie from the freezer. Let stand 30 minutes before serving. Garnish with cacao nibs and dust with cinnamon.

Notes

Store leftovers in the freezer. Eat within 2 months.