Raw Cashew Cheesecake

What's red, white, & black all over?!? This raw, vegan, gluten-free, Square-based Cashew Cheesecake, of course!! Thanks Ashley (a.k.a. @ash__lane) for letting us have our cake and eat it too!


Chocolate Coated Peanut Butter Squares

3/4 cup raw cashews
1 tsp vanilla
3 tbsp pure maple
1/4 cup coconut cream
1 Medjool date
Pink salt

Chocolate Drizze
1/4 cup raw cacao powder
1/4 cup organic coconut nectar
1/3 cup coconut oil
1/2 tsp vanilla (optional)
Pinch pink salt (optional)


  1. Base: Blitz Squares in a high speed blender and press into a small square or round tin.
  2. Cheesecake: Blitz cashews in a high speed blender until it forms a fine flour consistency. Add in all other ingredients and blend (stopping to scrape the sides). Blend until nice and smooth. 
  3. Pour cashew cheesecake batter over the pre-prepped base and freeze for roughly 1-2 hours before serving. 
  4. Chocolate Drizzle: mix all chocolate drizzle ingredients listed above and heat lightly and slowly on a stove for easy drizzle consistency.
  5. ENJOY! 

                        7.15.2017 | Square Kitchen