Orange Creamsicle Cashew Cheesecake ( Vegan, Gluten Free)

So this happened! Yesterday I was running on very poor sleep and was intending to make a nice cream version of this for a quick simple dinner.

Then my idea happened. Do you ever make something and not want it? Last night that’s how I felt about this, but that all changed for breakfast. No shame in my game eating cashew cheesecake for breakfast!

Recipe for crust:

1 1/2 cup walnuts

1 cup medjool dates

Recipe for first layer of cheesecake:

1 1/2 cup cashews ( will turn into 2 cups cashew cream when all ingredients are added)

1/2 cup almond milk

5 soft medjool dates

1/4 tsp vanilla extract

1 tsp lemon juice

1/4 cup coconut oil

Recipe for top layer of cheesecake:

1 cup of the cheesecake from the first layer

Zest of 1/2 orange

1/4 cup orange juice

Tsp tumeric powder ( optional added nutrients and give a nice color)


In food processor add in the walnuts and dates and process to a sticky consistency. Press into cake tin and refrigerate.

In high speed blender add all the ingredients for the first layer and blend well. Add that batter to the cake pan and refrigerate.

With leftover batter add in all the ingredients for the top layer and blend well. Top the cheesecake with this batter.

Decorate how you choose I added clementine slices to mine.



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