Cashew Cheesecake (Non-Dairy/Gluten free)
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
for the crust:1/2 cup raw pecans (pecans don't require soaking)a little more than 1/2 cup soft pitted dates1/4 cup raw flaked coconutfor the filling:3 1/2 cups raw cashews (soaked overnight & drained)2/3 cup agave nectar2/3 cup extra virgin coconut oil (melted)2/3 cup fresh lemon juice2 teaspoons vanilla extract
Soak the cashews in water overnight (or at least 4 hours) this makes them easier to digest as well as preparing them for creamy goodness.
Use an 8" springform pan - I used a 9" and it was kind of flat but still yummy. Spray with cooking spray.
For the crust:
In the food processor, place pecans, dates, and coconut and process until sticky. Press into the bottom of the spring form pan until bottom is completely covered but not the sides.
For the filling:
Place the coconut oil jar in warm water to melt then measure out and put into the blender with cashews, agave nectar, lemon juice, and vanilla. Blend until smooth then blend some more. Use a rubber spatula to push it around. Once its smooth, pour into spring form pan over the crust then place in the freezer overnight or around 4 hours.
Serving Size: 16 small slices - its very rich!
Number of Servings: 16
Recipe submitted by SparkPeople user KADEBOLT.
Use an 8" springform pan - I used a 9" and it was kind of flat but still yummy. Spray with cooking spray.
For the crust:
In the food processor, place pecans, dates, and coconut and process until sticky. Press into the bottom of the spring form pan until bottom is completely covered but not the sides.
For the filling:
Place the coconut oil jar in warm water to melt then measure out and put into the blender with cashews, agave nectar, lemon juice, and vanilla. Blend until smooth then blend some more. Use a rubber spatula to push it around. Once its smooth, pour into spring form pan over the crust then place in the freezer overnight or around 4 hours.
Serving Size: 16 small slices - its very rich!
Number of Servings: 16
Recipe submitted by SparkPeople user KADEBOLT.
Nutritional Info Amount Per Serving
- Calories: 329.4
- Total Fat: 24.7 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 5.2 g
- Protein: 5.9 g
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