A super easy raw lemon ginger chia cheesecake made with cashews that it's simple, beautiful and delicious at the same time. Super creamy and full of flavor!
Send some love to unconventionalbaker.com where we found this recipe!
A super easy raw lemon ginger chia cheesecake made with cashews that it's simple, beautiful and delicious at the same time. Super creamy and full of flavor!
Send some love to unconventionalbaker.com where we found this recipe!
Process all crust ingredients, except maple syrup, in a food processor until a sticky crumble is formed. Add maple syrup and process again to combine. Remove a tiny bit of the mixture and form into a few little balls with your hands, set aside. Transfer the rest of the crust mixture into a 5″ springform pan and press to form a crust along the base and a bit up the edges all around. Place the pan in the freezer while working on the next step.
Blend all filling ingredients, except chia seeds, in a power blender until completely smooth. Add in chia and either stir with a spoon or pulse very briefly to fold the seeds in without grinding them down (don’t over-blend – you want those seeds visible in the cake!).
Pour this mixture into the pan over the crust. Smooth out the top (I let mine be a bit rustic). Top with a few slices of lemon, the balls, and sprinkle with chia.
Freeze for 5 hours or overnight. Decorate with rosemary sprig before serving. I recommend allowing the cake to thaw out a bit prior to serving for a softer consistency. Keep leftovers frozen. Enjoy!
By VeggieSouls
