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Chef Megan Mitchell

Online Cookbook

Cashew Cheesecake with a Cinnamon Walnut Crust

  • Serves: 12
  • Complexity: medium
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Cashew Cheesecake with a Cinnamon Walnut Crust


  • 2 cups toasted walnut halves and pieces
  • 1 cup pitted dates
  • 2 tsp. ground cinnamon
  • 1/2 tsp. fine sea salt
  • 3 cups raw cashews, soaked in filtered water overnight
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tsp. fine sea salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 2 tbsp. creamy cashew butter
  • 1 tsp. flaked sea salt, plus more for sprinkling
  • 1 tsp. vanilla extract


  1. Make sure you soak your cashews over night in filtered water. They should be covered by at least 1-inch of water. Drain and rinse before using.

  2. Line a 12-count muffin tin with liners.

  3. In a food processor add walnuts, dates, cinnamon and salt. Pulse until the mixture breaks down and resembles a coarse meal. Spoon 2 tablespoons of the mixture into the liners and press down into an even layer. Place in the freezer to firm up for 20 minutes.

  4. In a high power blender such as a Vitamix, add all of the filling ingredients and blend until smooth, about 3-4 minutes. It should resemble hummus. Pour into the muffin tins and freeze for at least 6 hours or overnight.

  5. To make the caramel sauce place everything into a small sauce pot and bring up to heat over medium low. Bring to a low simmer and cook for 2-3 minutes, constantly whisking until a smooth, thick sauce forms. Place in a container with a tight fitted lid and leave out on the counter until needed. Before serving heat back up in a pot, whisking constantly. If it looks too thick add a little water to loosen.

  6. To serve remove the cheesecakes from their liners and place on a plate, board or platter at least 30 minute before serving. Drizzle the top with the caramel sauce and a sprinkle of flaked sea salt. Keep refrigerated until ready to serve.

    Recipe Courtesy of Megan Mitchell

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