• Leanne Maala - For Micah Siva

Vegan Cashew Halvah Cheesecake

This Cashew Halvah Cheesecake is a delicious vegan dessert that is great for any occasion... and perfect for Shavuot!



If you're looking for something to sweeten up your Shavuot celebrations, this recipe is the answer! It has a waffle-y crust and cashew filling, making a lusciously rich dessert that's decadent and creamy. It's a cross between halvah and cheesecake, and it’s so easy to make. Shavuot is a Hebrew holiday that celebrates the giving of the Torah by G-d to Moses on Mt. Sinai thousands of years ago. Shavuot also marks the beginning of the wheat harvest in Israel. It is a special day for Jews all over the world. Keep your eyes on the blog in the upcoming days to find recipes here to help you prepare for Shavuot! This year, I've rounded up some great Shavuot recipes for both the sweet and savory foodies out there.


Treat yourself to a piece of this delicious vegan cheesecake recipe that's great for the holidays OR anytime you want to treat yourself. It is out of this world delicious!


Grab the full recipe for this Vegan Cashew Halvah Cheesecake below!



 

Vegan Cashew Halvah Cheesecake

Author: Micah Siva

Serves: 8-10


Ingredients

Crust:

  • 2 cups waffle cones, crushed into crumbs

  • 1 tsp cinnamon

  • ¼ cup coconut oil, melted

 

Filling: 

  • 1 ½ cups cashews, soaked overnight, drained

  • 1 lemon, juiced

  • ¼ coconut oil, melted

  • 2 tbsp tahini + 1 tbsp to top

  • ⅔  cup coconut milk (canned)

  • ½ cup vanilla halvah, crumbled  + ⅓ cup to garnish

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract 

  • Pinch sea salt


Preparation:

  1. Line a 9-inch springform pan with baking paper.

  2. In a medium bowl, combine waffle cone crumbs, cinnamon and coconut oil. Press into the springform pan. Place in the fridge to set.

  3. Meanwhile, combine cashews, lemon juice, coconut oil, 2 tbsp tahini, coconut milk, ½ cup halvah, maple syrup, vanilla and sea salt in a blender until smooth.

  4. Pour over the crust. Top with remaining ⅓ cup halvah.

  5. Refrigerate for 6 hours or until set.

  6. Slice and enjoy!

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