Cheesecake Butter


So, I actually made this cheesecake butter by accident. Well, a bit by accident.    You see, I have been all googly-eyed for these vegan cheesecakes I have spotted online.  I thought it would be an adorable idea to make a Vegan cheesecake dip that I could serve with strawberries.  ( I thought briefly about stuffing the strawberries with this cheesecake butter.  But… who has time for that?)

You see, this October, I am standing up as the Matron of honor in my best friends’ wedding.  She and her fiance are both vegans.  I thought that it would be fun to come up with a few appetizers for a bridal shower.

This Vegan Cheesecake Butter tasted terrific.  But it was, for sure, a butter. Not a dip.  Although I think you could add some coconut milk to make it more of a dip.   I made this last weekend.  My husband and two boys polished it off for an afternoon snack. They loved it!


This Cheesecake Butter is straightforward to make, only four ingredients and healthy. ( but not necessarily low calorie) It reminded me of the cookie butter from Trader Joes, but this butter tasted just like cheesecake!


Cheesecake Butter
Prep time:
Cook time:
Total time:
Serves: 2 cups
  • Two cups of cashews, soaked in water. Soak the cashews in water for at least 2 hours.
  • One teaspoon of ground vanilla beans ( or vanilla extract)
  • 1/3 cup of maple syrup
  • 1/3 cup of lemon juice
  1. In your food processor, blend all of the ingredients until you achieve your desired consistency. You may want to add more liquid if you think it’s too thick. Water, lemon juice, or coconut milk are good choices.

This was good!  I bet you could add fruit or chocolate and make different flavors!




One Comment

  1. Yum!! You know how much I love cookie butter so this version is right up my alley. Is it acceptable to dip a Nilla wafer in there? 🙂


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