The Best No-Cheese Cheesecake

I love being dairy free. For two reasons, and two reasons only. I have a dairy intolerance, and when I consume dairy products I get excruciating stomach pains and run to the bathroom. So of course, cutting dairy from my diet was a big plus. However, I have recently had my eyes opened to the dairy industry. No, if you want to have a debate about it, I don’t know it all. However, my personal choice is to not contribute to an industry that sells milk from cows.

However, something I miss so so so much is cheesecake. Cheesecake was my most favourite food on the planet! Even though I have never liked cheese, go figure. So you know, you can trust me when I say, this is the best cheesecake you’ll ever eat. ever.

This recipe is:

  • GLUTEN FREE
  • DAIRY FREE
  • VEGAN FREE
  • REFINED SUGAR FREE

Ingredients 

Base

  • 1 cup of macadamia nuts
  • 1/2 cup of walnuts
  • 1/2 cup of pitted dates (soaked over night, and finely chopped)
  • 1/2 cup of shredded coconut
  • 1/2 cup of water

Filling

  • 3 1/2 cups of cashews
  • Juice from 1/2 of a lemon
  • 3/4 cup of maple syrup
  • 3/4 cup of melted coconut oil
  • 2 tablespoons of vanilla extract

Topping

  • Sliced strawberries

Method

  • Blitz together macadamia nuts, walnuts, shredded coconut and 1/2 cup of water
  • Add dates, blitz
  • Add mixture to spring form tin, and press crust down
  • Freeze
  • Blitz cashews, lemon juice, maple syrup, melted coconut oil and vanilla extract
  • Pour on top of crust and refrigerate over night
  • Top with strawberries
  • Enjoy!

 

 

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