It’s been a hot minute and a half since I shared a recipe with you! But as I’m newly fully self-employed and have that much more time on my hands (at least I think i do) and Valentine’s Day is around the corner, I figured a recipe was in order.

Cashew “Cheesecakes" are one of those recipes that seem really fancy and difficult to make, but you’re going to laugh when you see how simple this really is.

If you have a high-powered blender and all of the ingredients listed below, you can make this “cheesecake”. You’ll notice that i’m putting “cheesecake” in quotations because it technically isn’t cheesecake. What gives this “cheesecake” the “cheese” factor (okay, I’ll stop with the quotations now, haha) is soaked and blended cashews. I’m sure I could’ve sold that to you in a much cuter way, but Im calling a spade a spade and that’s what it is – creamy, soaked, blended cashews – but DELICIOUS ones, at that.

Since the filling is made up of cashews and the crust is made up of a blend of walnuts and dates, there are a ton of healthy fats in this recipe that make it very satiating. That also means that you might finish a slice and then all of a sudden be hit with a surge of fullness. I guess regular cheesecake is the same way, since it contains fats and protein, but I often find that to be the case specifically with cashew cheesecakes. With that said, food satisfies each person differently so I will leave it up to you to listen to your hunger and decide what amount feels best for you :). If you’re not sure how to listen to your hunger, you can learn more about that over here. This is also something we dedicate a whole two weeks to in my Intuitive Way For Eating online program.

You’ll want to store this Cashew Cheesecake in the freezer to maintain it’s shape and consistency. That also means that you can always have yummy creamy Cashew Cheesecake on hand for whenever the craving strikes. I would just suggest that you leave it on the counter for 10-15 minutes to thaw before enjoying it so it’s the perfect creamy consistency.

Since I made this Cashew Cheesecake in honour of Valentine’s Day (which I am celebrating as a single lady for the first time in 6 years – and am actually not even sad about it!? ), I wanted to put a sexy little spin on it and throw in some aphrodisiac power. An aphrodisiac is a substance that is known to stimulate sexual desire and increase excitement. It can be anything from a plant, spice or food that gets you in the mood (heck yeah!). I wanted to make this a Maca Cashew Cheesecake but I would’ve only needed about 1-2 tbsp of it for this recipe and a whole bag of Maca starts at $25 US at the local health food store here in Arizona (where I’m living for the month).

This recipe was already becoming a pretty pricey recipe as is (which naturally happens when your whole dessert is made up of cashews and walnuts haha) so I nixed the maca, but if you want to incorporate some aphrodisiac power, then by all means toss in 1-2 tbsp of it.

If not, there are a ton of other ways to incorporate aphrodisiac-rich or libido-boosting foods. Some of those foods include: chocolate, oysters, asparagus, chillies, watermelon, celery and arugula.

Looking for other ways to spice up your sex life with yourself or your partner? I strongly suggest tuning into these two Fill Your Cup Podcast episodes:

Or if you really just came here for some delicious, #RealAssFood, raw No-Bake Vanilla Cashew Cheesecake, then here ya go! :)

Raw No-Bake Vanilla Cashew Cheesecake

Ingredients

Crust

1 cup walnuts
1 cup shredded unsweetened coconut
13 unpitted dates
2 tbsp coconut oil

Filling

4 cups raw cashews, soaked, drained and rinsed
3/4 cup water
3/4 cup maple syrup
1/3 cup coconut oil, melted
2 small lemons, freshly squeezed
3 tsp vanilla extract

Chocolate Drizzle

6 tbsp mini dark chocolate chips
1 tbsp coconut oil

Directions

Soak cashews in water for 8 hours, or overnight. In the morning, strain cashews through mesh sieve and dispose of water.
Transfer Crust ingredients (walnuts, shredded coconut, unpitted dates and coconut oil) to a high-speed blender or food processor. Pulse until fully blended. Transfer to a pie dish or spring form pan and pat down with hands.
Transfer Filling ingredients (soaked cashews, water, maple syrup, melted coconut oil, lemon juice and vanilla extract) to high-speed blender and blend on high until smooth. You may have to stop and scrape the sides periodically. Blend for 30-60 seconds. The consistency should be very smooth and creamy.
Pour Filling onto Crust and smooth out with a spatula.
Place in freezer on a flat surface for at least 6 hours.
After the 6 hours, using a small pot on low to medium heat, melt mini dark chocolate chips with coconut oil. Once melted (doesn’t have to get too hot), dip a spoon into the chocolate mixture and drizzle over cheesecake.
Place in freezer for another 1-2 hours.
Before serving, leave on counter to thaw for 10-15 minutes. Enjoy!