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!