We love a cheesecake, I mean who doesn’t? We wanted to try a vegan version to make it a bit lighter and healthier and see if it would make a nice alternative to waistline busting traditional recipes.
This version is also gluten free and only uses natural ingredients. I would recommend slicing once semi frozen and store in the freezer until you are ready for a slice just to make sure it holds its shape. It also means you can have a handy supply of cheesecake ready to go when you need a treat.
Ingredients
CRUST
- 1 cup packed (200 g) pitted dates. If your dates are not sticky and moist, you can soak them in warm water for 10 minutes then drain. But be sure to drain thoroughly and pat dry to prevent the crust from getting soggy.
- 1 cup (120 g) raw walnuts
FILLING
- (180 g) raw cashews, quick-soaked. To quick-soak cashews, pour boiling hot water over the cashews, soak for 1 hour uncovered, then drain and use as instructed.
- 1 large lemon, juiced ( 50 ml)
- (80 g) coconut oil, melted
- (150 ml) full-fat coconut milk (see instructions for note)
- (120 ml) agave nectar or maple syrup (you can use honey but it becomes non-vegan)
Toppings:
- You can use your imagination here; fresh fruit works great if in season or a coulis from frozen if not(just heat the frozen fruit with a sprinkle of sugar in a pan on a low heat to break it down and allow to cool). We used one bag of Clearly Scrumptious Sweet Strawberries to decorate ours but any dried fruits would work great.
Instructions
- Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
- Next, add nuts and process into a meal. Then add dates back in and blend until a loose dough forms – it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Optional: add a pinch of salt to taste.
- Lightly grease a 9 inch sprung cake tin with coconut oil. To make removing the cheesecake easier, line with baking paper.
- Next scoop in the crust and press with fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in freezer to firm up.
- Add all filling ingredients to a blender and mix until very smooth. For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is.
- I mixed mine for 1 minute, then pureed it until silky smooth. If it won’t come together, add a touch more lemon juice or agave or a splash more coconut milk liquid as the liquid should help it blend better.
- Pour in filling. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard – about 4-6 hours.
- Once set, remove by releasing the tin spring I then put a cup underneath to lift clear of the mold loosening them with a butter knife. Keep in the freezer for up to 1-2 weeks.
We would love to know what you think of this recipe. We genuinely think it is a great alternative to normal cheesecake and still just as moreish.
Rick and James x
