These cashew cheese cakes are so good, even non-vegans will love them! They taste appropriately zingy and will leave you very satisfied. Can be eaten straight from frozen or slightly defrosted to soften.
I’ve amended the recipe slightly from The Minimalist Baker to fit in with our nut allergies :). I make mine simply with raspberry jam for ease and laziness. If you have fresh berries on hand that would work great too! Personally I prefer tart flavours over sweet additions to these cakes.