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.

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.

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