Rice Cheesecake

Prep: 20 min Serves: 8

A creamy, tropical-inspired cheesecake featuring cashews, brown rice, and dried pineapple, offering a delightful blend of nutty and sweet flavors. Its vegan-friendly and gluten-free qualities make it an excellent dessert choice for health-conscious and adventurous eaters alike.

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Ingredients

  • 1 c. cashews
  • 1 c. water ⓘ
  • 1 c. hot cooked brown rice ⓘ
  • 1 c. diced dried pineapple ⓘ
  • 1 Tbsp. water ⓘ
  • 1 pkg. unflavored gelatin ⓘ

Instructions

  1. Place cashews and 1 cup water in a blender; blend well.
  2. Add hot cooked brown rice to the blender and blend.
  3. Soften dried pineapple and 1 tablespoon water in the microwave.
  4. Add the softened pineapple and water to the blender.
  5. Add the remaining 1 cup water and blend all ingredients well.
  6. Pour the mixture into a crust slowly and refrigerate.
  7. May top with fruit or chocolate before serving.

Nutrition & Diet Analysis (per serving)

381 kcal 19% DV
Protein Fat Carbs

Macronutrients

Protein 7.1g 14% DV
Total Fat 18.6g 24% DV
Carbs 48.7g 18% DV
Fiber 2.3g 8% DV
Sugar 6g 12% DV

Electrolytes

Sodium 123.8mg 5% DV
Potassium 257.5mg 5% DV

Vitamins & Minerals

Vitamin A 0.3mcg
Vitamin C 1.8mg 2% DV
Calcium 26.8mg 2% DV
Iron 2.6mg 14% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

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hot cooked brown rice water cashews graham cracker pie crust pineapple
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