Postpartum Glow Cheesecake: A treat for Healing Moms

postpartum glow cheesecake

This creamy, plant-based cheesecake is crafted with postpartum recovery in mind when cravings need to be heard! Growing up cheesecake was my birthday cake every year and creating a recipe for Mothers that can provide satisfying nourishment is a win for me.

Combining the richness of cashews, walnuts or almonds with adaptogenic herbs like ashwagandha and shatavari and collagen allows this recipe to not only taste good but be good for you. Each ingredient has been thoughtfully selected to support recovery, promote hormonal balance, and nourish both body and soul.

Ingredients:

For the Crust

• 1 cup walnuts or almonds – provides healthy fats and protein for sustained energy

• 1 cup Medjool dates, pitted – adds natural sweetness and fiber to support digestion

• 1/4 teaspoon ground cinnamon – warming spice that aids digestion

• Pinch of Himalayan salt – adds minerals and enhances flavor

For the Filling

• 2 cups raw cashews, soaked for 4 hours and drained – provides a creamy texture and plant-based protein

• 1/2 cup coconut cream – adds richness and healthy fats essential for postpartum recovery

• 1/4 cup brown sugar – gently sweetens and brings comforting warmth

• 2 tablespoons ghee, melted – helps the cheesecake set and provides healthy fats

• 1 teaspoon vanilla extract – adds a mellow depth of flavor

• 1 teaspoon lemon juice – balances the sweetness with a hint of brightness

• 1/2 teaspoon ashwagandha powder – adaptogen to support hormonal balance and calm the mind

• 1 scoopful of your favorite collagen powder

• 1/2 teaspoon shatavari powder –may support mood balance and lactation

Instructions:

1. Prepare the Crust:

   • In a food processor, pulse together walnuts (or almonds), dates, cinnamon, and salt until the mixture becomes crumbly and sticks together when pressed.

   • Press the crust mixture firmly into the base of an 8-inch springform pan, creating an even layer. Set aside.

2. Make the Filling:

   • In a high-speed blender, blend the soaked cashews, coconut cream, brown sugar, melted ghee, vanilla extract, lemon juice, ashwagandha powder, and shatavari powder and collagen powder until completely smooth. The mixture should have a silky texture with no graininess.

3. Assemble and Chill:

   • Pour the cashew filling over the crust, smoothing the top with a spatula.

   • Cover and refrigerate for at least 4 hours or overnight to allow the cheesecake to set.

4. Serve and Enjoy:

   • Once firm, remove from the pan and slice.

   • For an extra touch, drizzle with a bit of coconut cream or sprinkle crushed nuts on top.

5. Storage: Store any leftovers in an airtight container in the fridge for up to 5 days or freeze for longer storage.