Cashew Cheesecake (Non-Dairy/Gluten free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Cashew Cheesecake (Non-Dairy/Gluten free) calories by ingredient
Introduction
This amazing no bake treat tastes so much like cheesecake that you will be double checking yourself! No dairy and no gluten in sight. Great with fresh fruit on top. This amazing no bake treat tastes so much like cheesecake that you will be double checking yourself! No dairy and no gluten in sight. Great with fresh fruit on top.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 dates
1/4 cup raw flaked coconut
for the filling:
3 1/2 cups raw cashews (soaked overnight & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil (melted)
2/3 cup fresh lemon juice
2 teaspoons vanilla extract
Tips
Do not use any other oil - coconut oil will be solid at room temperatures (less than 77 degrees) and is the secret to it holding its consistency. Its also quite healthy!
Directions
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.