Go Back

Vegan Cashew Halvah Cheesecake

With a waffle-y crust and cashew filling, makes this lusciously rich dessert decadent and creamy. It's a cross between halvah and cheesecake, and it’s so easy to make too!
Print Recipe Pin Recipe
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 cups waffle cones, crushed into crumbs Crust
  • 1 tsp cinnamon Crust
  • 1/4 cup coconut oil, melted Crust
  • 1 1/2 cups cashews soaked overnight, drained Filling
  • 1 lemon, juiced Filling
  • 1/4 cup coconut oil, melted Filling
  • 2 tbsp tahini + 1 tbsp to top Filling
  • 2/3 cup coconut milk (canned) Filling
  • 1/2 cup vanilla halvah, crumbled + 1/3 cup to garnish Filling
  • 2 tbsp maple syrup Filling
  • 1 tsp vanilla extract Filling
  • Pinch of sea salt Filling

Method
 

  1. Line a 9-inch springform pan with baking paper.
  2. In a medium bowl, combine waffle cone crumbs, cinnamon and coconut oil. Press into the springform pan. Place in the fridge to set.
  3. Meanwhile, combine cashews, lemon juice, coconut oil, 2 tbsp tahini, coconut milk, ½ cup halvah, maple syrup, vanilla and sea salt in a blender until smooth.
  4. Pour over the crust. Top with remaining ⅓ cup halvah.
  5. Refrigerate for 6 hours or until set.
  6. Slice and enjoy!