This rich, dairy-free, no-bake cheezecake recipe is an excellent dessert idea. And, it’s not just for those that may be dairy and/or gluten intolerant. It is seriously delicious! Every time we’ve made it, it’s received rave reviews.
CRUST:
2 cups pecans (not soaked)
¾ cup raisins
Process the pecans in a food processor until they’re just small bits. Add the raisins to the nuts in the food processor and process until the mixture starts to clump together. Press the mixture onto an 8″ or 9″ pan, or use an 8″ or 9″ spring-form pan, to create the crust layer for the cheesecake.
FILLING:
3 cups cashews (pre-soaked for 2 hours)
1 cup coconut oil (melted at 78-105 degrees)
2/3 cup dates, room temperature (measure after removing pits)
1/8 tsp sea salt
¾ cup lemon juice (approximately 6 lemons)
2 tbs agave nectar with pieces of vanilla bean soaking in it. Or, 2 tablespoons agave, plus seeds of 1 vanilla bean
¼ cup water
Soak the cashews, to soften, for 2 hours. Drain and rinse.
Grate or cut small pieces of coconut oil into a measuring cup. Set the cup in a bowl of very hot water so the oil will melt. Change the water to speed up the melting process. Other methods to melt the oil are to use a double boiler, or put the cup in a dehydrator set at 105 degrees.
In a food processor, process the dates, water and sea salt until smooth. Add cashews and melted coconut to date paste in food processor, and process again until smooth. Add lemon juice, agave and vanilla and process again until smooth and creamy. Pour into the crust and spread evenly.
TOPPING (Whole Fruit, Fruit Sauce and/or Whipped):
WHOLE FRUIT TOPPING: Arrange 1½ cups of berries, or fruit slices on filling. Press slices gently, so they are slightly indented in filling.
FRUIT SAUCE TOPPING: In a food processor, process 1½ cups fruit and ½ cup dates until well blended. Top whole cake with sauce, place a spoonful on top of individual slices, or serve on side of each slice.
WHIPPED TOPPING: Blend 1 cup soaked cashews, ¼ cup of water and 2 tablespoons of agave nectar. Use fruit instead of water for colour & flavour.
Chill the cheezecake at least 2-3 hours before serving. If you’re short for time, it can be placed in a freezer to chill quicker. Before serving, remove the cheesecake from the spring-form pan.
Keeps at least 1 week in fridge, or a month if frozen.