Healthy Cheesecake Recipe- No Bake, Vegan, Dairy-Free, Paleo
Lusciously rich and smooth dessert with a graham cracker crust that is suitable for many dietary restrictions!
Ingredients
Crust
- 2 1/4 cup crushed graham crackers see ingredient list for reccomendations!
- 3 tablespoons melted refined coconut oil
- 1 teaspoon vanilla
Filling
- 2 cups raw cashews
- 1/3 cup melted, refined coconut oil
- 3/4 cup maple syrup
- 1/2 cup full-fat coconut cream (the hardened top part of a can of coconut milk)
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons vanilla extract
- 1 pinch sea salt
Cherry Topping
- 1 cup frozen sweet cherries, thawed
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 tablespoon tapioca flour
Instructions
- Put the cashews in a bowl and pour boiling hot water on top and allow to soak for 1 hour.
- While the cashews are soaking, put all the "crust" ingredients in a food processor and process until its a fine crumbly texture. If you don't have a food processor you can put the graham crackers in a ziploc bag and roll them with a rolling pin until it is a crumbly texture. Then, mix the coconut oil and vanilla with the crushed graham crackers in a bowl until it's a crumbly texture.
- Grease a 9 inch circle pan with coconut oil. Then, pour the mixture into the greased pan and use the back of a spoon or your fingers to press the crumbs firmly into the bottom of the pan and up the sides. Ensure an even and compact layer. Allow the crust to chill in the fridge for 15 minutes or while you wait for the cashews to be done soaking.
- Once the cashews are done soaking, combine all the "filling" ingredients in a food processor or high-speed blender until it is very smooth and creamy. Be sure the cashews are completely blended through. (At least a few minutes of blending!)
- Pour the filling onto the chilled crust and spread it so it is smooth and even on top. Cover and chill the cheesecake in the fridge for at least 5 hours, preferably overnight.
- Once the cheesecake has chilled for at least 5 hours, make the topping by combining the thawed cherries, maple syrup, vanilla and tapioca flour together. Use a spoon to dallop the cherries onto the middle of the cheesecake. I don't use the liquid of the cherries because it will make your cheesecake a little soggy and liquidy on top. Slice and enjoy!!!!!