Cheesecake Minus The Cheese
A cheesecake made without cheese, gluten or eggs and still tastes like heaven.
Servings
3 small tarts
Ready In:
1hrs
Good For:
Sweet treats
Introduction
About this Recipe
By: Amanda Higgins
This is a fantastic vegan cheesecake recipe. The cheese is made from cashew nuts. It taste so good, whenever I make it and feed it as a dessert, people struggle to accept that it hasn’t been made with real cheese.
These really is magic in vegan recipes. The base is loaded with fibre from the nuts and the dates and bound together with anti inflammatory coconut oil.
You can load the top it with any seasonal fruit but it is superb with fresh figs. This recipe was discovered by my daughter who has pulled me into the vegan way of life kicking and screaming.
Ingredients
INGREDIENTS
1 cup cashew nuts soaked overnight
¼ cup lemon juice
½ zest of lemon
¼ cup melted coconut oil
40ml of maple syrup
1 teaspoon vanilla powder or vanilla extract
pinch of salt
1 cup almonds or pecan nuts soaked overnight
2 tablespoons melted coconut oil
1 cup of pitted dates
1 teaspoon vanilla extract
2 tablespoons desiccated coconut
pinch of salt
Step by Step Instructions
Step 1
Drain the cashew nuts from the water it has been soaking in and discard, you won’t need it. Blend all the filling ingredients in a strong blender until they are very creamy and smooth.
Step 2
Blend all the crusts ingredients in a blender until they are coarsely chopped and stick together when you hold a small amount between your fingers and squeeze.
The ingredients quantity is sufficient to make a 20cm cheesecake or 3 smaller ones.
Step 3
Press the crust filling into the pie tin firmly, making sure to take it up the sides as evenly as possible. Press it in firmly and make it smooth.
Step 4
Pour the filling into the crust and smooth the top.
Pop the tart into the freezer for about an hour – although truth be told I’ve left it in overnight and it has come to no harm. The freezer sets the tart nicely and it can be stored in the fridge thereafter.
Step 5
I like to top it with a fruit coulis and chopped fruit. In this image I used a strawberry coulis and chopped fresh figs. With no oven needed and a delicious dessert so easy to prepare, why not give it a go. For all those who can’t eat eggs, wheat or dairy – you will be in cheesecake heaven!
Cheesecake Minus the Cheese
- Total Time: 23 minute
- Yield: 3 small tarts 1x
- Diet: Vegan
Description
A cheesecake made without cheese, gluten or eggs and still tastes like heaven.
Ingredients
- 1 cup cashew nuts soaked overnight
- ¼ cup lemon juice
- ½ zest of lemon
- ¼ cup melted coconut oil
- 40ml of maple syrup
- 1 teaspoon vanilla powder or vanilla extract
- pinch of salt
Instructions
- 1 cup almonds or pecan nuts soaked overnight
- 2 tablespoons melted coconut oil
- 1 cup of pitted dates
- 1 teaspoon vanilla extract
- 2 tablespoons desiccated coconut
- pinch of salt
- Prep Time: 20 minutes
- Cook Time: none
- Category: Sweet treats
Keywords: Amanda In The kitchen, The health Nut, healthy cheesecake, vegan cheesecake, date crust, pecan nut recipes
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