Cashew & Tofu Cheesecake Dessert Bowls

Prep: 20 minutes
Yield: 3 servings

Should you want a decadent dessert to impress your guests or just enjoy it yourself at the end of a long day, look no further.


For the Batter

For the Swirl

Mix at the End


  1. Soak raisins in rum. Soak cashews in water for 2 hours. Rinse and drain.
  2. Place the batter ingredients (except cacao powder) into blender. Blend until smooth.
  3. Put half of the mixture into a bowl and add cacao powder to the half in the blender.
  4. Mix half of raisins and chopped figs into brown batter and the other half into white batter.
  5. Prepare the swirl by mixing together peanut butter (room temperature) and agave syrup.
  6. Now, start compiling the bowls. Put brown and white batter into bowls by turns. Add small balls of peanut butter mix here and there.
  7. When you come to the last layer, add about 5 peanut butter balls on top. Now, it’s about your creativity and art skills. Take a knife and make some nice swirls on top of the dessert.
  8. Place the bowls in fridge for a few hours. Cover the bowls with foil if you need to keep them longer.


  • Garnish with fresh berries (blueberries, raspberries, blackcurrants etc.).

Nele Liivlaid is originally from Estonia, but currently lives in Barcelona, Spain. She developed a more profound interest in nutrition and related diseases when she read The China Study. She is a Plant-Based Nutrition Certificate graduate and spreads the word about healthy, sustainable nutrition and lifestyle through her blog Nutriplanet, where related articles and whole food plant-based recipes are published weekly.
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