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Cherry Blossom Cashew Cheesecake
Tea Recipes

Cherry Blossom Cashew Cheesecake

LANEY & LU

Recipe by: LANEY & LU

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Who doesn’t love a dessert that’s guilt-free? Try this vegan tea-dessert that is as nutritious as it is delicious. Cheesecake is always a showstopper and cherry blossoms are a perfect sign that Spring is finally here. Cherry Blossom Green Tea has beautiful notes of cherry and rose petals. We thought the tannins in the green tea would pair nicely in a vegan cheesecake. This is such a great way to add more depth in flavor in a very creative way. Light, perfectly sweet and floral, we think you’ll have a hard time resisting this cheesecake morning, noon and night.

Ingredients (For the Crust:)

  • 2 cups raw pecans
  • 7-8 Medjool dates, pitted
  • 1 lemon, zested
  • 1 tsp sea salt
  • 1 1/2 tsp maple syrup

Ingredients (For the Filling:)

  • 2 1/4 cup raw cashews
  • 1/2 tbsp Tea Forté Cherry Blossom loose tea (or 1 Cherry Blossom Single Steep®)
  • 2/3 cup water, near boiling
  • 1/2 cup maple syrup
  • 3/4 tsp sea salt
  • 3/4 cup unrefined coconut oil, melted
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tbsp fresh lemon juice
  • 1 lemon, zested
  • 2/3 cup fresh cherries, stemmed and pitted
  • Optional garnish: fresh cherries, blueberries, lemon peel, tea, bee pollen, edible flowers

Directions (Make the Crust:)

  1. In a jar, soak raw cashews in cold, filtered water for a minimum of 4 hours. Soaking overnight in the refrigerator is best if possible. Leave room in jar for expansion.
  2. Prepare an 8-inch springform pan. Using the bottom of the pan, trace a circle onto parchment paper. Cut out the circle and place in the bottom of the pan.
  3. Combine all crust ingredients in a food processor. Pulse until well combined and looks like coarse gravel.
  4. Press the crust into an even layer onto the bottom of the parchment-lined springform pan. Then, place in the refrigerator while you make the filling.

Yields: One 8-inch crust

Directions (Make the Filling)

  1. Make the tea: In a sturdy jar, steep the loose leaf tea in 2/3 cup of near-boiling water for 4 min before straining and set aside.
  2. Then, strain the water from the soaked cashews and combine the nuts with the tea liquid and all other remaining filling ingredients (except the cherries) into a high-speed blender and blend until smooth. Pro Tip: Start slow and work your way to high speed. Scrape the sides of the blender with a rubber spatula to make sure all ingredients blend in.
  3. Set aside 2 ¼ cups of the filling in a separate bowl. Cover and refrigerate.
  4. Add the fresh cherries to the blender with the remaining filling, blend until smooth.

Yields: Approximately 5 cups of filling

Directions (Make the Cheesecake)

  1. Remove cooled crust from refrigerator.
  2. Pour the cherry filling into the crust-lined pan and smooth with a rubber spatula. Place in freezer for a minimum of 30 minutes or until firm enough to hold the weight of the remaining filling.
  3. When set, pour the remaining refrigerated filling on top of the first layer and gently smooth with a rubber spatula. Place the cheesecake back in the freezer for a minimum of 4 hours. Pro Tip: Leave in the freezer overnight for a firm set.
  4. Once the cheesecake is set, remove it from the freezer and allow it to thaw for about 10-15 minutes on the counter.
  5. To release from the pan, draw a small knife around the inside edge. This will help avoid any cracking as you open the springform pan. Remove the cheesecake from the pan and place it on a serving plate.
  6. Garnish with fresh cherries, blueberries, rose petals, bee pollen, and lemon peel.

Yields: Approximately 8 servings

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