Easiest No Bake Vanilla Cheesecake
Creamy, raw vanilla cheesecake. If you are new to the idea of no bake desserts, I promise you - this recipe is just as good (if not better) than any baked cheesecake you have had before. I love the simplicity of this luscious dessert, it can also be a perfect base for any cheesecake you want to create. Just add a topping of a layer of chocolate ganache, berry jam, hazelnut butter or whatever you are in the mood for to turn it into your own creation.
Servings 8
Ingredients
Base
- 1 cup almonds
- 1/2 cup pecans
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/4 cup coconut oil
Filling
- 1 cup cashews soaked- see instructions
- 1 1/2 cups cream cheese
- 1/4 cup coconut oil
- 2 tablespoons honey or maple syrup
- 2 tablespoons lemon juice
- 1 tablespoon vanilla extract
- 4 oz chocolate for topping
Instructions
Base
- In a food processor, place the almonds, pecans, dates (drained), coconut and coconut oil. Blend until a fine crumb has formed but don’t overdo it, some texture provides for a nice crunch when you go in for that first bite! Then, press the mixture into a baking tin with a removable bottom until it is evenly distributed in the tin.
Filling
- For this recipe to be perfectly creamy, you need the cashews to be softened. The way to do this is to soak them properly. This can be done overnight, in a bowl of water. Or if you are pushed for time, place the cashews in boiling hot water for 1 hour.
- Place the soaked cashews, cream cheese, coconut oil, honey, vanilla extract and lemon juice in a food processor and blend until it is completely smooth (this may take a good few minutes). Pour this into your baking tin on top of the base mixture. Use a spoon/palette knife to evenly spread the layer out. Place into the fridge for a minimum of 4 hours. Once your cheesecake is set and out of the fridge, drizzle with melted chocolate and top with fresh berries!
For more delicious recipes like this one check out my huge collection here: Blended Bites
