No-Bake Cashew Cheesecake

Name: No-Bake Cashew Cheesecake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12 servings
Cuisine: American
Ingredients: ½ cup Crust:; 5 sliced almonds; 3½ cups Medjool dates, pitted; ¾ cup Filling:; ⅓ cup raw cashews, soaked for at least 1 hour; ⅓ cup fresh lemon juice; 1 cup maple syrup or agave; ½ cup coconut sugar; 1 organic, unrefined coconut oil, liquefied (see sidebar); ½ tsp. water; vanilla bean or 2 teaspoons vanilla extract; sea salt

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

Cook1 h 30 min
Total1 h 30 min
Serves12
LevelIntermediate

Afternoon snack Dairy-Free Gluten-Free Vegan Vegetarian American

Ingredients

½ cup Crust:
5 sliced almonds
3½ cups Medjool dates, pitted
¾ cup Filling:
⅓ cup raw cashews, soaked for at least 1 hour
⅓ cup fresh lemon juice
1 cup maple syrup or agave
½ cup coconut sugar
1 organic, unrefined coconut oil, liquefied (see sidebar)
½ tsp. water
vanilla bean or 2 teaspoons vanilla extract
sea salt

Method

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, for 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 for up to 1 month, or refrigerate for up to 3 days.