I always like to pack my daily vitamins and nutrients in a beautifully decorated snack or pastry. This guild-free, gluten free and vegan cheesecake is a great way to indulge in some heavenly creamy treat without going off of my diet. I have noticed being gluten-free and dairy-free works so much better for my body. So over the years, I have constantly modified my favorite recipes with gluten free and dairy-free ingredients and this one has definitely been a winner.
A few months ago I posted a recipe for a gluten-free, vegan Tiramisu. This is a different variation of the same recipe and it makes a delicious cheesecake. So here we go:
Prep time: 20 min
Total time: 3 hours
Crust Layer Ingredients:
- 1 cup raw pistachios
- 1 cup pecans or walnuts; or mix of both
- 3/4 cup dates, pitted
- 2 tsp. coconut oil
- 1/4 tsp. Himalayan pink salt
Cream Layer Ingredients:
- 1 3/4 cups raw cashews, pre-soaked for 3 hours and strained
- 1/2 cup coconut cream or the cream from a canned coconut milk
- 2 Tbsp. coconut oil
- 3 Tbsp. maple syrup
- 1 Tbsp. vanilla extract
- Blueberries or any other berries for the color and flavor
Toppings:
- Fresh Berries
Instructions:
- Grease a 6” springform pan with coconut oil, or line a 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
- Soak cashews in water for 3 hours; drain well. Set aside for the cream layer.
- In a blender, pulse pecans, pistachios and dates and pulverize until it comes together into a sticky dough with small pecan and pistachio bits remaining. Don’t over process. Scoop out the dough into the prepared pan and press down into an even crust.
- In the same food processor (no need to wash in between), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut cream/milk or lemon juice to get it to blend smoothly.
- Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla or lemon juice, if desired.
- Pour the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan on the counter a few times to release any air bubbles. Place in the freezer for at least 2 hours.
- Decorate with fresh berries. Serve frozen or let it thaw at room temperature for 10-15 minutes before serving. Enjoy!
I tried this for the first time and it came out great. Thank you for a great recipe.
I’m always looking for healthy, gluten-free recipes. Thanks for sharing this. I’m gonna give this a try.