- Medium
- 270 min
- 12 serv.
- 4 synergies
- Now at its best: Dates
A no-bake cheesecake in two layers: a sticky base of ground almonds and Medjool dates, and on top a silky filling of cashews soaked for 4 hours, freshly squeezed lemon juice, fine lemon zest and melted coconut oil, which sets into a mousse-like cheesecake texture when frozen. Freshness comes from the lemon, creaminess from the cashew fat and coconut fat, sweetness from dates and maple syrup. No oven needed, no cream cheese, no white sugar.
Replaces: classic New York cheesecake based on cream cheese, butter, sugar and a biscuit base, quark cake with a biscuit base and vanilla dairy cheesecake from the chilled shelf
A supermarket cheesecake stacks three heavy layers: a butter-and-biscuit base, a cream-cheese-and-sugar filling and a dairy-rich topping. Functionally, nothing contributes actively beyond texture and calories. This version preserves the sensory goal — creamy, lightly tart, sweet cheesecake — but rebuilds the base: biscuit becomes an almond-and-date base (nut fat, protein, fibre + intrinsic sugars), cream cheese becomes cashew cream (soaked and blended with coconut fat into an emulsion that, once frozen, gains the same bite as dairy cheesecake), sugar becomes Medjool dates and maple syrup (intrinsic in dates, used in moderation as syrup) and lemon brings the freshness that commercial cheesecakes usually replace with lemon-juice concentrate.
Why better: Cashews and almonds supply, per USDA, around 44-50 g of fat per 100 g, predominantly monounsaturated; in the diet, replacing saturated fats with unsaturated fats contributes to the maintenance of normal blood cholesterol (EU 432/2012). Per serving (around 65 g) this cheesecake supplies about 95 mg of magnesium (from cashews + almonds) and about 2.5 mg of vitamin E (from almonds) — one serving therefore covers around 25 % of the daily reference intake for magnesium and around 20 % for vitamin E (NRV, EU 1169/2011). Magnesium contributes to normal energy-yielding metabolism, to normal muscle and nervous-system function and to the reduction of tiredness and fatigue (EU 432/2012); vitamin E contributes to the protection of cells from oxidative stress (EU 432/2012). At 255 kcal per slice, this is not a low-calorie snack — it is intended as a celebratory replacement for a conventional cheesecake, not a daily cake.
- 30
- min prep
- 0
- min cook
- 270
- min total
Nutritional Synergies
This recipe combines ingredients that enhance each other:
Cashew nuts 
Lemon Vitamin C increases iron absorption from cashew nuts up to 6x
Technical: Cashew nuts are a good plant-based source of non-heme iron (6.7mg/100g). Lemon's vitamin C reduces Fe³⁺ to Fe²⁺ in the gut, increasing non-heme iron bioavailability up to 6x. This is especially important in plant-based eating.
What does this mean for you? Add lemon juice to dishes with cashew nuts — it helps your body absorb much more iron, especially important in a plant-based diet.
EnergyImmune SystemGeneral Wellness
Dates 
Almonds Traditional iftar combination for optimal energy supply
Technical: Dates contain 63g natural sugars per 100g (glucose + fructose) for quick energy. Almonds provide 21g protein, 49g healthy fats and 270mg magnesium per 100g. Fats and proteins slow sugar absorption, magnesium supports energy metabolism.
What does this mean for you? This is the classic Ramadan iftar opening: 3 dates with a handful of almonds. Perfect for restoring blood sugar after fasting without causing a sugar spike.
EnergyBlood SugarMuscle Gain
Coconut Oil Almonds MCTs improve vitamin E absorption from almonds
Technical: Almonds contain 25mg vitamin E per 100g (167% RDI). Vitamin E is fat-soluble and better absorbed with MCTs that quickly pass the gut wall. Coconut oil contains 60% MCTs serving as transport.
What does this mean for you? Coat almonds with coconut oil and lightly roast for a crunchy snack with improved vitamin E absorption.
Skin & HairAnti-inflammatoryGeneral Wellness
Sea Salt Lemon Trace minerals + vitamin C for electrolytes and immune system
Technical: Unrefined sea salt contains 80+ trace elements (magnesium 0.5%, potassium 0.4%, calcium 0.1%, plus iodine, zinc, selenium in trace amounts) alongside sodium. Lemon's vitamin C improves absorption of non-heme iron and zinc from sea salt. Sodium + potassium together regulate cellular osmosis. Vitamin C is also essential for collagen synthesis where sea salt minerals serve as cofactors.
What does this mean for you? A glass of warm water with a pinch of unrefined sea salt and lemon juice in the morning is an effective hydration ritual. The minerals + vitamin C start your day with good electrolyte balance.
EnergyImmune System
Ingredients (8)
- Cashew nuts — 300 g soaked at least 4 hours in cold water (or overnight), well rinsed
- Dates — 150 g Medjool, pitted
Instructions
- 1 Base: process the almonds in a food processor for 20-30 seconds to a fine, non-oily crumb (not too long, or you will get almond butter). Add the pitted dates and pulse until the mixture holds together like wet crumbs when pressed between thumb and finger.
- 2 Line the base of a 20 cm springform tin with parchment paper. Press the almond-date mixture down firmly and evenly with the back of a spoon or a measuring cup. Place the tin in the freezer for 20 minutes to firm up the base while you prepare the filling.
Nutrition per serving
Indicative values per serving.
Timing & Suitability
Shelf life: 7 days in fridge
Tags & Diet
Allergens: Nuts