NO-BAKE CASHEW CHEESECAKE (Soy Free | Corn Free | Bean Free | Gluten Free)

Reprinted from Sweet Eats for All: 250 Decadent Gluten-Free, Vegan Recipes--from Candy to Cookies, Puff Pastries to Petits Fours

This recipe comes from my latest cookbook, a collection of desserts that are not only suitable for vegans, but for a variety of other food intolerances as well: Sweet Eats for All.

This dessert is one that I make often and it always receives rave reviews by those enjoying it. In fact, when I make cheesecake at home, my husband almost always requests this particular recipe over the traditional style baked cheesecakes; although I admit, it's hard for me to choose a favorite between the two, as I adore them both!

The crust on this cheesecake when made by itself can be tightly packed into 1-inch balls and devoured. These are one of my favorite treats after a strenuous hike or run. For best results, let the cheesecake rest in the fridge, covered, for one day before serving.

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Decadent Vegan Cheesecake

Ingredients

• CRUST
• 1/2 cup sliced almonds 5 Medjool dates, pitted
• FILLING
• 3 1/2 cups raw cashews, soaked for at least 1 hour
• 3/4 cup fresh lemon juice
• 1⁄3 cup maple syrup or agave
• 1⁄3 cup coconut sugar
• 1 cup organic, unrefined coconut oil, liquefied (see below)
• 1/2 cup water
• 1 vanilla bean or 2 teaspoons vanilla extract
• 1/2 teaspoon sea salt

• Prep Time: 480 minutes
• Cook Time: 15 minutes

• Total Time: 495 minutes
• Yield: 8 to 10 servings

Preparation

• Lightly grease a 6-inch springform pan using coconut oil.

 

• Blend the almonds and dates in a food processor until they are finely chopped and they ball together easily when squeezed. Press the mixture very compactly into the bottom of the springform pan. The bottom of a flat drinking glass works perfectly for this.

 

• Place all of the ingredients for the filling into a food processor and blend until smooth, about 7 minutes, scraping down the sides as needed.

 

• Pour the filling on top of the crust and spread out using a silicone spatula until even. Rap on a flat surface a few times to remove any lurking air bubbles. Cover the top of the pan with foil and freeze overnight. Once frozen, transfer to the refrigerator. The cheesecake will be ready to serve after about 1 to 2 hours. Store in airtight container in freezer up to 1 month, or refrigerate up to 3 days.

 

TO MELT COCONUT OIL

Measure out 1 cup of solid coconut oil into a tall drinking glass and place in shallow bowl of hot water. As it softens, stir. Replace the water in the shallow bowl with fresh hot water and repeat until all is melted, or about 4 times to make the coconut oil reach a fully liquid state.