Crumble Coffee Cheesecake with Cashew Cream

Indulge in a rich and creamy coffee cheesecake that skips the cream cheese but still delivers a delightful flavor. Topped with a crunchy crumble, this dessert is perfect for coffee lovers seeking a unique treat.

easy 30 min 350 cal
Steps

1. Soak the cashews in water for at least 2 hours, then drain. 2. In a blender, combine soaked cashews, almond milk, maple syrup, vanilla extract, and coffee powder until smooth and creamy. 3. Preheat your oven to 350°F (175°C). 4. In a bowl, mix oats, brown sugar, coconut oil, and cinnamon until crumbly. 5. Spread the cashew mixture into a small baking dish, then sprinkle the crumble mixture on top. 6. Bake for 20 minutes, then allow to cool before serving.

Ingredients

1/2 cup cashews (soaked) 1/4 cup almond milk 1 tablespoon maple syrup 1/2 teaspoon vanilla extract 1/2 teaspoon coffee powder 1/4 cup oats 1 tablespoon brown sugar 1 tablespoon coconut oil (melted) 1/4 teaspoon cinnamon

You May Also Like
Cantaloupe Chicken Salad Bowl
Flam de Coco (Coconut Flan)
Garlic Parmesan Roasted Broccoli
Zombie Brain Brownie
Shepherd’s Rice Skillet with Veggies and Eggs
Garlic Parmesan Roasted Broccoli with Lemon Chicken
Fermented Fish and Herb Salad
Orange-Glazed Chicken with Citrus Salad
Garlic Butter Shrimp Pasta
Soy-Glazed Chicken Stir-Fry
Sliced Avocado on Multigrain Toast with Lemon and Chili Flakes
Sliced Avocado and Grain Bread Breakfast
Avocado Toast with Tahini Drizzle
Masala Paneer Tikka
Masala Paneer Tikka Skewers