No-Bake Vegan Cheesecake (Grain-Free and Paleo)
12 January 2016
I wanted to show you all a basic dairy-free cheesecake recipe, that can serve as your base for any other cheesecake creation. Once you try this baseline version, you can create all sorts of delicious combinations, such as adding fresh pureed fruit, a vanilla bean or two, peanut butter, instant coffee, chocolate, caramel, etc to really satisfy those cravings. OR keep it simple and classic. So many options for your no-bake bliss. This “cheesecake” melts on your tongue in creamy delight – I have a difficult time stopping at just one slice. This doesn’t have to be a weekend/special occasion/holiday dessert – it can be your all-the-time healthful treat to be enjoyed guilt-free on any day of the week. So go on..treat yourself!
Prep Time: 30 minutes + 8 hours overnight soaking
Serves : 6-8
For the Crust:
2 cups raw pecans
8 large medjool dates, pitted
Zest of 1 lemon
¼ teaspoon sea salt
¼ teaspoon cinnamon
For the Vegan “Cheesecake” Filling:
3-½ cups raw cashews, soaked overnight
2/3 cup fresh lemon juice
2/3 cup pure maple syrup or 1/ 2 cup xylitol
½ cup full-fat coconut milk
½ cup coconut oil, softened or in liquid form
4 to 8 tablespoons water, as needed
Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.
Step 2: Prepare the Crust:
Add the ingredients for the crust to a food processor (or blender) and process until a thick, sticky dough forms. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a round springform pan and press it into the bottom, forming an even layer. Refrigerate the crust while you're preparing the filling.
Step 4: Prepare the "Cheesecake" filling:
Add all of the ingredients for the filling to a high-powered blender and blend until completely smooth. This will require several rounds of blending. If the mixture is too thick, add water a couple of tablespoons at a time and continue blending until smooth.
Step 5: Prepare the "Cheesecake":
Pour the "cheesecake" filling into springform pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, about another hour.
Remove the outside mould from the springform pan and cut slices. Serve with fresh fruit, crushed nuts and a drizzle of maple syrup
Yours in Health Always,