For the Crust:
- 1 cup walnuts (or a mix of walnuts and almonds, if you like)
- 3/4 cup Medjool dates, pitted
- Pinch of Himalayan salt
For the Filling:
- 3 cups cashews, soaked for at least 1 hour in filtered water
- 2 organic pears, cored, with the peel on
- 1/4 cup fresh-squeezed orange juice
- 1 tsp orange zest
- 1/4 cup pure maple syrup
- 1/2 cup coconut oil, melted or softened
- 1 tbsp lemon juice (for a slight tang, optional)
- 1 tsp vanilla extract
- Water as needed for blending (up to 1 cup)
For the Topping:
- 2 organic pears, peeled, cored, and thinly sliced
- 4 cups filtered water
- 1/4 cup coconut sugar (or natural sweetener like honey or maple syrup to taste)
- 1 inch fresh ginger, sliced
- 1 cinnamon stick
- 1 vanilla bean, split
What you do
1. Make the Crust:
Lightly toast the walnuts (and almonds, if using) in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Transfer to a food processor and pulse until broken down into large crumbs. Add the dates and salt, and process until the mixture is sticky. Press the crust mixture firmly into the bottom of an 8-inch pie plate or a springform pan. Set aside.
2. Prepare the Filling:
Drain the cashews and add them to a high-speed blender or food processor along with the pears, orange juice, orange zest, maple syrup, coconut oil, lemon juice, vanilla extract, and a pinch of sea salt. Blend until creamy and smooth, gradually adding water if necessary to reach a silky consistency. Pour the filling over the crust and smooth it out with a spatula. Place the cheesecake in the freezer for at least 4 hours or until firm.
3. Poach the Pears:
In a medium saucepan, combine water and coconut sugar. Bring to a boil, stirring until the sugar is dissolved. Add the ginger, cinnamon stick, and vanilla bean, then reduce heat to a simmer. Add the pear slices, ensuring they are fully submerged. Simmer for 20-30 minutes or until the pears are tender but not falling apart. Remove the pears from the liquid and allow them to cool completely. If preparing in advance, store the pears in their poaching liquid in the refrigerator.
4. Assemble and Serve:
Take the cheesecake out of the freezer 1 hour before serving to soften slightly. Arrange the cooled poached pear slices on top. Garnish with a light dusting of cinnamon or a few fresh rosemary sprigs if you’re feeling fancy. Slice, serve, and enjoy!
This cashew cheesecake with poached pears is a beautiful, nourishing addition to your Thanksgiving table. It’s as lovely to look at as it is to eat—and trust me, it’s a crowd-pleaser! Plus, it’s incredibly easy to customize. Not a fan of pears? Try topping it with fresh figs, apple slices, or even a mixed berry compote. Whatever you choose, this cheesecake is sure to impress.
Enjoy, and happy (healthy) indulging! 💛
