Serves: 10 slices
Prep time: 8 hours
Cook time: 0
- 1 cup medjool dates (pitted before measured)
- 1 1/2 cups raw walnuts (raw almonds or rolled oats work as well)
- 1 pinch sea salt
- 1 1/2 cups raw cashews (soaked overnight in cool water or in very hot water for 1 hour)
- 1 tsp vanilla extract
- 1 tbsp citrus zest (orange or lemon)
- 1/4 cup lemon juice
- 1 tbsp coconut oil (melted)
- 1/2 cup maple syrup (use less for a more tart cheesecake)
- 3/4 cup coconut yoghurt
- 1/4 tsp sea salt
- Serve with fresh berries, citrus zest or orange slices
Prepare a cheesecake pan (round cake pans or loaf pans work as well) by lining with baking paper. Set aside.
Prepare crust by adding dates to a food processor and blending until small bits remain and it forms into a ball. Remove and set aside.
To the food processor, add walnuts and salt 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 into the mixture.
Add crust to pan and press with fingers to distribute. To pack it down, use a small glass wrapped in baking paper and really press it down, allowing the crust to come up the sides. Set in freezer to firm up.
Add all filling ingredients to a blender and mix until very smooth - up to 2 minutes. If it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup, as the liquid will help it blend better.
Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor as needed, adding more maple syrup for sweetness, coconut yogurt for tanginess, or lemon or orange zest for citrus flavor.
Add filling to the chilled crust and tap a few times to release any air bubbles. Then loosely cover with cling wrap and freeze until firm - about 6 hours or overnight.
Allow cake to thaw for 20-30 minutes before slicing and serving.
Serve as is or top with a touch of orange slices, citrus zest and/or fresh berries.
Store leftovers covered in the refrigerator for a softer cheesecake up to 4-5 days or in the freezer up to 1 month.
Image and full recipe source: minimalistbaker bit.ly/minimalistbakervc