Raise your hand if you like white chocolate macadamia nut cookies! (Ooh me, me, me!)
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:
Perfectly (naturally) sweet
Studded with crunchy macadamia nuts
& 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!
- 1 cup packed Medjool dates (~ 20 dates or 200 g, pitted before measuring)
- 1 cup (120 g) raw walnuts
- 1/2 cup (67 g) roasted unsalted macadamia nuts
- optional: 1/4 tsp sea salt
- 1 1/2 cups (189 g) raw cashews (soaked overnight in cool water, or in very hot water for 1 hour)
- 1 1/2 tsp vanilla extract
- 1/4 cup (30 ml) light or full fat coconut milk (full fat for creamier texture)
- 2 Tbsp (45 ml) olive oil (or sub melted coconut oil, though it will infuse coconut flavor)
- 1/2 cup (120 ml) maple syrup, agave, or honey if not vegan (use less for a more tart cheesecake)
- 1/3 cup (28 g) cocoa butter, melted in the microwave or over a double boiler
- 1-2 tsp tsp lemon juice (for “cheesy” tang | or sub apple cider vinegar)
- optional: 1/4 tsp sea salt
- 1/2 cup (67 g) chopped roasted unsalted macadamia nuts
- Roasted unsalted macadamia nuts, chopped
- Coconut whipped cream
- Toasted coconut flakes
- Soak cashews by adding to a small mixing bowl and covering with boiling hot water. Let set uncovered for 1 hour.
- In the meantime, add dates to a blender and mix until small bits remain or it forms into a ball. Remove and set aside.
- Next add walnuts, macadamia nuts, and salt (optional) and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more nuts.
- For serving dishes you have several options – muffin tins, ramekins (like these), or a springform pan of your choice. With whatever option you choose, be sure to line with parchment paper for easy removal.
- For the ramekins shown above, cut out parchment paper into circles the shape of your ramekins, as well as two thick strips of parchment paper per ramekin and lay them in an “X” shape at the base. Top with circle shape. This creates little tabs that make removing the cheesecakes easier to pop out once set.
- Divide crust among ramekins and carefully press with fingers to distribute. To pack it down, use a small glass lined with parchment paper (or the back of a spoon) to and really press it down, allowing some crust to come up the sides. Set in the refrigerator or freezer to firm up.
- Add soaked drained cashews, vanilla extract, coconut milk, olive oil, maple syrup, melted cocoa butter, lemon juice, and sea salt (optional) to the blender and mix until very smooth – up to 2-3 minutes – scraping down sides as needed. If it won’t come together, add a touch more lemon juice, maple syrup/agave or a splash more coconut milk as the liquid should help it blend better.
- Taste and adjust flavor/sweetness as needed, adding more melted cocoa butter for chocolate flavor, lemon juice for brightness, salt for flavor balance, or maple syrup for sweetness.
- Add a small handful of macadamia nuts to the crust ramekins (see photo), then divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then top with a few more macadamia nuts and cover loosely with plastic wrap.
- Freeze until set – about 4-6 hours depending on size of dish. Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
- To serve, slice and enjoy as is, or top with a touch of coconut whipped cream, toasted coconut, macadamia nuts, and fresh berries.
- Store leftovers in a well-covered dish in the refrigerator up to a few days, or in the freezer up to 2-3 weeks.
*Adapted from my White Chocolate Lemon Cheesecake.