Today I thought I would go a little more out of my comfort zone recipe wise, and try something I would never have really thought to do, MAKE CHEESECAKE! I’ve only ever made one cheesecake in my life, and that would be one made with a ready to bake packet mix from Greens, a long time ago before my diagnosis and gluten free journey.
But recently I’ve been enjoying snacking on nutty things like Cashews and walnuts, so I have an abundance of them in my cupboards. I thought, maybe I should bake something with them, or create some sort of sweet treat. A few minutes on YouTube and I was feeling super inspired to make a healthy-ish vegan and gluten free cheesecake with my cashews!
The cashews for this recipe have to be soaked overnight, but if you can’t wait, then soak them for 3 hours in boiling hot water. Also, to add to this, the cheesecake mixture DOES look a little runny and you will be like “Oh my gosh, it won’t set!!”. However, if you leave it long enough in the fridge (preferably overnight) then you will be A-OKAY, and it will set beautifully.
The cashew milk I used in this recipe was on offer in one of the supermarkets at the time and is my absolute favourite type of milk, as it is super duper creamy and makes my skin lovely and glowy!
You do need a high speed food processor for this, and sometimes you will have to go in and give things a stir to keep it moving. I got the blades stuck in the dates, but a little wiggle with a knife, and it was all good! You can also experiment with adding as much or as little sweetness, lemon juice, etc.. as you wish.
I was very apprehensive about the taste and texture of the final cheesecake, BUT it was thoroughly enjoyed by everyone who ate it, including me of course. It tasted close to a regular cheesecake, but obviously you will have to remember this is made with nuts, oats and dates!
Please give my recipe a try and let me know what you think!
Healthy No Bake Lemon Cheesecake (Gluten Free, Vegan, Refined Sugar Free)
A light, zesty and refreshing no bake cheesecake.
- 25g Almonds
- 50g Walnuts
- 100g Pitted Dates
- 4 tsp Maple Syrup
- 50g Melted Coconut oil
- 150ml Dairy free milk
- The zest and juice of 1 large lemon
For the cheesecake base
– 25g Gluten Free Oats
For the Cheesecake
– 300g Cashews (soaked in water overnight)
In a high speed food processor, pulse together the oats, almonds and walnuts to create a breadcrumb like texture. Remove from your food processor and transfer to a bowl.
Next, add the dates to the food processor and blend until it creates a thick paste consistency.
Mix the dates with the dry nut and oat mixture thoroughly. It should be like a cookie dough texture.
To make the base of the cheesecake, press the mixture down into a non-stick springform tin very firmly, and make sure that it is spread evenly across it.
Next, drain the cashews that have been soaked overnight and blend them until you have a thick cream, add in the maple syrup, melted coconut oil, milk and the lemon zest and juice. Ensure these are all well combined in your food processor.
Pour this mixture in the baking tin over the top of your cheesecake base, and spread evenly. Tap the tin on your work surface to get any air pockets out.
Refrigerate your cheesecake overnight.
After refrigerating, carefully remove the cheesecake from your baking tin.
You can decorate the top of the cheesecake with some fruit if you wish, but otherwise, tuck in and enjoy!
Thanks for reading!
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