I made this amazing cheese cake for my house mates and they absolutely loved it! All you need is a cute pie dish, a blender and an oven.
(Makes 1 shallow cheese cake)
Ingredients:
2 packets of Oreo biscuits
500g cashews, soak for 1-3 hrs
1 lemon
4 tbsp coconut syrup or agave
100ml water
1 handful crushed raspberries
Chocolate Glaze:
1 tbsp coconut nectar
2 tsp cacao powder
2 tsp coconut oil
Twist the oreos and take out the creamy middle and set aside in two separate bowls. Crush up the biscuit part until its super crumbly and mix with a few tbsp of water to form a squishy mouldable dough. Line the dish with some baking paper, scrunch the paper up and then it will mould easier to the dish. Spread out the biscuit to form the base and place in the oven for 15 minutes at 200 degrees celsius. Meanwhile, place the soaked cashews into a blender along with the juice of the lemon, the syrup and about 100ml water. Blend until super smooth. Add in the cream from the oreos if you desire. Pour the thick mixture onto the cooled base, smooth out and top with the crushed raspberries. Mix the chocolate glaze ingredients together, melting the coconut oil in a pan if needed and drizzle on top of the cheese cake. Pop in the freezer for 2 hours or the fridge overnight. Serve!
Oreo Cashew Cheese Cake!
