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 a really cute 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 vegan.  I thought that it would be fun to come up with a few appetizers for a bridal shower.

This Vegan Cheesecake Butter tasted amazing.  But it was, for sure, a butter. Not really 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 2 boys polished it off for an afternoon snack, they really loved it!


This Cheesecake Butter is really easy to make, only 4 ingredients and healthy. ( but not necessarily low calorie) It actually kind of reminded me of the cookie butter from Trader Joes, but this butter tasted just like a cheesecake!

Cheesecake Butter
Prep time:
Cook time:
Total time:
Serves: 2 cups
  • 2 cups of cashews, soaked in water. Soak the cashews in water for at least 2 hours.
  • 1 teaspoon of ground vanilla beans ( or vanilla extract)
  • 1/3 cup of maple syrup
  • 1/3 cup od lemon juice
  1. In your food processor, blend all of the ingredients together 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 really 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? 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *