Despite of what it’s called, cheesecake is not a cake but a pie. A lot of people can’t say no to this sweet and creamy beauty, while others are steering clear of it because of its dairy and gluten content. If you’re one of them, continue reading. Below you will find a recipe that will allow you to enjoy cheesecake once again guilt-free!

Vegetarian cheesecake is the perfect dessert for you if you’re the kind of person who ends up with all sorts of nasty symptoms upon consuming dairy or anything that has gluten in it. This is also the right one for you if you are trying to reduce your intake of calories in order to shed off unwanted pounds.

Do you love cheesecake but hate to bake? Well, the recipe below is definitely meant for you. That’s because it lets you whip up cheesecake without the need to get near an oven. Once you’re done placing the rich filling over the perfect crust, you simply have to let everything set in the freezer, and then in the refrigerator.

Another nice thing about this particular recipe is it enables you to master the kind of cheesecake that will taste even better with the addition of ingredients that suit the season or your personal preference. Once you have mastered the recipe below, feel free to incorporate peanut butter, chocolate chip cookies, blueberries — anything you like!

So without further ado, here’s the dairy- and gluten-free cheesecake that requires no baking at all:

Crust Ingredients:

  • 2 cups of pecans
  • 8 large dates (pitted)
  • 1/4 teaspoon of cinnamon
  • 1/4 teaspoon of sea salt
  • Zest of a medium-sized lemon

Filling Ingredients:

  • 3 1/2 cups of raw cashews
  • 2/3 cup of maple syrup (pure)
  • 2/3 cup of lemon juice (fresh)
  • 1/2 cup of coconut oil
  • 1/2 cup of coconut milk
  • Water

Procedure:

  1. The night before you make this no-bake cheesecake that is free of dairy and gluten, leave the raw cashews soaked in water. It’s a good idea to let them soak for not less than 8 hours. Drain the next day.
  1. Get your food processor or blender. Place your cashews, maple syrup, lemon juice, coconut oil and coconut milk in it. Process until you end up with dough that’s thick and sticky. This will be your crust. From time to time, pause the processing and scrape the sides with a rubber spatula.
  1. Place the dough on a spring form pan (a kind of cake pan with a removable bottom as well outside mold) that measures 10 inches. Press the dough firmly on the bottom, creating an even layer. Stash in the refrigerator and allow the crust to set.
  1. In the meantime, let’s prepare the creamy filling. Using a blender, blend the soaked pecans, pitted dates, cinnamon and lemon zest. It may take numerous rounds of blending until you get the right consistency for your filling. If you feel that the filling is too thick, all you have to do is add a teaspoon of water at a time and blend for a while until you get the perfect consistency.
  1. Take the crust out of the refrigerator. Evenly pour it into the filling. Afterwards, place the pan in the freezer for an hour. Transfer in the refrigerator and let it set furthermore for another hour.
  1. Remove the pan’s outside mold. Cut your cheesecake and serve. By the way, you may have the finished product drizzled with a mixture of pure maple syrup and agave nectar (equal amounts) to make it even more unforgettable.

No-bake, no sweat! It’s the perfect dessert to make if baking is not one of your strongest suits, and your digestive system does not tolerate dairy and gluten.

 

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