Cheesecake minus the cheese

cheesecake minus the cheese
A cheesecake made without cheese, gluten or eggs and still tastes like heaven.
Prep Time
20 min
Prep Time
20 min
  1. 1 cup cashew nuts soaked overnight
  2. ¼ cup lemon juice
  3. ½ zest of lemon
  4. ¼ cup melted coconut oil
  5. 40ml of maple syrup
  6. 1 teaspoon vanilla powder or vanilla extract
  7. pinch of salt
  1. 1 cup almonds or pecan nuts soaked overnight
  2. 2 tablespoons melted coconut oil
  3. 1 cup of pitted dates
  4. 1 teaspoon vanilla extract
  5. 2 tablespoons desiccated coconut
  6. pinch of salt
  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.
  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.
  3. The ingredients quantity is sufficient to make a 20cm cheesecake or 3 smaller ones.
  4. 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.
  5. Pour the filling into the crust and smooth the top.
  6. 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.
  7. I like to top it with a fruit coulis and chopped fruit. In this image I used a strawberry coulis and chopped fresh figs.
  8. 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!
Adapted from Holistic habits YouTube
Adapted from Holistic habits YouTube
Amanda In The Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *