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This No-Bake Vanilla Bean Cheesecake is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache. This healthier cheesecake alternative will satisfy your cheesecake cravings! I’ve been on a cashew cheesecake kick lately – I can’t seem to get enough of them, and I’m constantly impressed by the lusciously smooth and creamy filling that results after a few minutes whizzing in the blender. It’s kind of amazing, isn’t it? Cashews, after being soaked in cold water overnight, transform into the most magically smooth and creamy paste, ready to take on any flavors you’re adding to it. Still undecided as to which flavor of cheesecake I was going to make, I started soaking raw cashews for the base of the cheesecake. I had three flavors in mind and took to Instagram Stories to poll my insta-friends to see which flavor was the most wanted.
Of the options, vegan vanilla bean cheesecake with chocolate ganache won with flying colors. Strawberry and mango, the other flavor options, weren’t too far behind – meaning those flavors have got to be made soon, too. Can’t disappoint anyone 😉 and let’s be honest: I’m dying to eat them.

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