Name: White Chocolate Macadamia Nut Cheesecake
Prep time: 108 min
Cook time: 251 min
Total time: 360 min
Yield: 8 servings
Ingredients: 1 cup medjool dates (packed, pitted); 1 cup raw walnuts; 0.5 cup roasted unsalted macadamia nuts; 0.25 tsp sea salt (optional); 1.5 cups raw cashews (soaked overnight in cool water, or in very hot water for 1 hour); 1.5 tsp vanilla extract; 0.25 cup coconut milk (light or full-fat, full fat for creamier texture); 2 tbsp olive oil (or sub melted coconut oil); 0.5 cup maple syrup (or agave, use less for a more tart cheesecake); 0.33 cup cocoa butter (melted in the microwave or over a double boiler); 1.5 tsp lemon juice (for 'cheesy' tang; or sub apple cider vinegar); 0.25 tsp sea salt (optional); 0.5 cup chopped roasted unsalted macadamia nuts; null null roasted unsalted macadamia nuts (chopped); null null coconut whipped cream; null null toasted coconut flakes

Instructions

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1

Soak raw cashews (1.5 cups) in boiling hot water for 1 hour.
2

While cashews soak, add medjool dates (1 cup) to a blender and mix until small bits remain or it forms a ball. Remove and set aside.
3

Next, add raw walnuts (1 cup), roasted unsalted macadamia nuts (0.5 cup), and sea salt (0.25 tsp) (optional) to the blender and process into a meal. Add the medjool dates (1 cup) back in and blend until a loose dough forms. Adjust consistency with more [dates] if too dry, or more [nuts] if too wet.
4

Line desired serving dishes (muffin tins, ramekins, or a springform pan) with parchment paper for easy removal.
5

For ramekins, cut parchment circles and two thick strips per ramekin. Lay strips in an 'X' shape at the base and top with a circle.
6

Divide the crust mixture among the prepared dishes and press firmly, allowing some to come up the sides. Refrigerate or freeze to firm up.
7

Add soaked, drained raw cashews (1.5 cups), vanilla extract (1.5 tsp), coconut milk (0.25 cup), olive oil (2 tbsp), maple syrup (0.5 cup), melted cocoa butter (0.33 cup), lemon juice (1.5 tsp), and sea salt (0.25 tsp) (optional) to the blender. Mix until very smooth, up to 2-3 minutes, scraping down sides as needed. If too thick, add a splash more [lemon juice] or [maple syrup] or [coconut milk].
8

Taste and adjust flavor/sweetness as needed with more [cocoa butter] for chocolate flavor, [lemon juice] for brightness, [sea salt] for balance, or [maple syrup] for sweetness.
9

Add a small handful of chopped roasted unsalted macadamia nuts (0.5 cup) to the crust-filled dishes, then divide the filling evenly. Tap to release air bubbles, then top with a few more [roasted unsalted macadamia nuts] and cover loosely with plastic wrap.
10

Freeze until set, about 4-6 hours depending on dish size. Once set, run a butter knife along the edge and gently remove by tugging on the parchment tabs. If not quite set, freeze for 15-20 more minutes.
11

To serve, slice and enjoy as is, or top with [coconut whipped cream], [toasted coconut flakes], [roasted unsalted macadamia nuts], and fresh berries.
12

Store leftovers in a well-covered dish in the refrigerator for up to a few days or in the freezer for up to 2-3 weeks.