Date and Cashew Nut No-Bake Cheesecake | Episode 434

15:16

SERVES: 8-10
PREP TIME: 20 MINS
COOK TIME: 0 MINS
TOTAL TIME: 4 HRS 20 MINS







Ingredients

Crust
  • 250g dates, pitted
  • 80g cashew nuts, unsalted
  • 50g oats
Filling
  • 250 ml whipped cream + 5 tbsp powdered sugar
  • 300g philadelphia original
  • 1 tsp  vanilla extract
  • 150g white chocolate, melted
Method:

1. Combine the dates, cashew nuts and oats in a food processor. Process into small chunks.

2. Press into a springform pan (mine was 20 cm), covering the bottom and sides.

3. Add the whipped cream and powdered sugar to a large mixer bowl fitted with a whisk attachment. Whip on high speed until stiff peaks form. Add the vanilla extract and the philadelphia, whisk until smooth. Beat in the melted white chocolate. Spread filling into crust and smooth down the top.

4. Transfer to the refrigerator and allow to set for at least 4 hours or overnight. 

5. Remove from the refrigerator and use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. 








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