Ingredients (for a 20×20 cm baking sheet):

for the base:

  • 100 g oats
  • 10 dates
  • 200 g hazelnuts, chopped
  • 1/2 tsp cardamom, ground
  • 1/2 tsp cinnamon, ground
  • 1 pinch of salt

for the Cashew-Creme:

  • 400 g cashews, soaked over night or for at least 4 hours (don’t discard the water)
  • 30 g ginger, roughly chopped
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 1 lemon, zest and juice
  • 1 pinch of salt
  • 100 ml coconut milk


  • almonds, roughly chopped
  • thinly sliced lemon peel
  • glazed ginger
  • lemon zest
  • cinnamon, ground

  1. Place all ingredients for the base in a high-powered blender or chopper and blend for a few minutes until a uniform solid mass is formed. Add a little water as needed.
  2. Pour the mixture into the mold, press firmly with a spoon or your hands and place in the refrigerator for 30 minutes.
  3. Meanwhile, prepare the filling. To do this, also put the soaked cashews (without water) in a high-powered blender or chopper with the remaining ingredients and blend. Gradually add the soaking water, not all at once, otherwise the mixture may be too liquid. It should have a creamy consistency and be super fine. You’ll need to blend it for a few minutes to achieve this. It should be thick and stick to the spoon, but also loose enough to spread.
  4. Now spread the cashew cream in the mold on the previously chilled base. Smooth it out and put it back in the fridge for 30 minutes to firm up a bit.
  5. Cut the finished cheesecake with a smooth and moistened knife into uniform squares. For the cheesecake, it is especially important to have smooth edges, which you can achieve by repeatedly dipping the knife in warm water.
  6. Decorate the individual pieces with almonds, lemon zest, glazed ginger, lemon zest and some cinnamon. Either serve immediately or refrigerate until ready to serve.