Lemon Blackberry Cashew Cheesecake

Posted by in Cheesecake, Cooking, Easter, Sweets, Valentine's Day | 0 comments






Hello & Happy Thursday!!







In the wake of throwback Thursday I thought I would share more than just a picture, but share a recipe that truly served as the catalyst behind sharing recipes via Eat drink Shrink. 



Prior to featuring recipes on this platform I typically showcased reviews of all things green, but within the past 4 months I felt the need to branch out and truly share my passion for all things nutrition by sharing amazing effortless vegan eats!





UnknownThis recipe for a vegan Lemon Blackberry Cashew cheesecake was inspired by my affinity for all things lemon, and the idea that all desserts don’t have to be heavy..




But they can be light, rich, nutrient dense, and colorful all at the same time.. 



If you’re looking for a recipe thats both effortless and impressive



This vegan cashew cheesecake will be your go to recipe for years to come.. 











All my cheesecake recipes from spring 2015 – chocolate cookie dough, strawberry, strawberry kiwi, black chocolate cherry, peanut butter and lemon blackberry 

















































Lemon Blackberry Cashew Cheesecake
Yields 2
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  1. 1 cup cashews
  2. 1/2 squeeze of lemon
  3. 1 tsp lemon juice
  4. 1 tsp lemon extract
  5. 1 tsp vanilla extract
  6. 2 tsp arrowroot
  7. 3-5 tbsp agave
  8. 1 tbsp coconut milk
  1. 1/2 cup blackberries
  2. 2 tbsp agave
  3. 1/2 tbsp arrowroot
  4. 1 tsp lemon juice
  1. 5 dates
  2. 3 tbsp shredded coconut
  3. 1 tsp cinnamon
  4. 1/2 cup cashews
  1. in a food processor combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish or muffin pan and store in freezer. (for muffin pans place wax paper underneath in strips or full paper to easily pull out cheesecake)
  2. In a food processor combine all of the cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with cashew cheesecake and place back in freezer.
  3. In a pan add blackberries and cook on high heat until soft. (3-5 minutes) Once boiling (boil for 1 min) reduct and add 2 tbsp of agave and 1 tbsp of arrowroot and reduce. Should form a more gel like texture. Set aside to cool. Remove cheesecake from freezer and top with the blackberry mixture and freeze again.
  4. Freeze for at least two hours and top with fresh blackberries for presentation
Eat. Drink. Shrink. http://eatdrinkshrink.com/




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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food


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