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cashew cheesecake
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No Bake Cashew Cheesecake

An oreo crust, a creamy cashew butter filling and a dark chocolate ganache to top.
Course Dessert
Prep Time 20 minutes
Cook Time 9 minutes
Servings 6

Equipment

  • 8 or 9" cake pan or springform pan

Ingredients

Crust

  • 1 cups chocolate cookie crumbs
  • ¼ cup butter

Filling

  • 2 packages cream cheese 8 oz, at room temperature
  • ½ cup granulated sugar 3.5 oz
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • ½ cup cashew butter stirred if separated
  • 1 cup heavy whipping cream 8.2 oz, very cold
  • Chocolate sandwich cookies for layering preferably Oreo Thins

Ganache

  • 3 oz dark chocolate chips or finely chopped chocolate
  • 3 oz heavy cream

Instructions

  • Line an 8” springform pan with plastic wrap. You’ll likely need to use 2-3 sheets and layer them on top of each other to cover all the sides.
  • Mix the cookie crumbs with the butter and press them into the bottom of the pan. Set the pan in the freezer so the crust can harden.
  • In a bowl and using a hand mixer, beat together the cream cheese, sugar, salt, vanilla and cashew butter until it’s smooth and creamy and no lumps remain.
  • In a separate bowl, beat or whip the heavy cream to soft peaks; the cream will barely hold shape and will flop over.
  • Fold the whipped cream into the cream cheese mixture until it’s fully combined.
  • Add ⅓ of the filling to the pan then lay the cookies on top, covering it entirely. If you use oreo thins you should be able to fit about 12 of them. Layer another ⅓ of the filling and place another layer of cookies on top. Spread the remaining filling on top and smooth it out into an even layer.
  • Place the cheesecake in the fridge to set for a few hours, or in the freezer if you are in a rush.
  • Once it’s firm, make the ganache by warming the heavy cream in a small pot until it bubbles on the sides and is hot to touch. Pour the cream over the chocolate and stir until you have a smooth ganache. Pour the ganache over the cheesecake and smooth it.
  • Store in the fridge for a creamier texture, in the freezer for a firmer, 'ice cream sandwich' like texture.