A Quick Dairy-Free, Gluten-Free, Vegan, No-Bake
Delicious Cashew Cheesecake Recipe

I couldn’t believe it…a quick and easy non-dairy
no-bake cream-cheese NY style cheesecake!
I had to try this.

After I made this, I ordered a sack of raw
cashews on Amazon, so I can always have
a dairy-free gluten free dessert that’s healthy
and delicious.

This is one time you’ll appreciate a good quality
food processor. You’ll appreciate having one for
many other recipes.  So it’s a good investment.

This batter makes 8 to 10 muffin-tin Cashew
Cheesecakes with almond flour crust. You
can make larger cheesecakes by doubling this
recipe and by using a 6″ diameter dish or foil pan.

This recipe also serves as a vegan cream cheese
filling for tarts or crepes. See my Berry and Cherry
toppings. 

Just  spoon the batter into paper lined muffin tin,
and store in a freezer container. It is so rich that
all I prefer for a serving is very small piece.

I want Mini-Cashew Cheesecake
in my freezer always!

You may want to press the addictively delicious
almond flour crust into your paper muffin liners
in your muffin tin, and then add the cashew
cheesecake batter.

It was soo delicious that I ordered a sack of  

raw cashew pieces on Amazon. 

I Found that heating a tablespoon or two of all-fruit preserves

melted 20 seconds in the microwave gives you a quick attractive

topping with very little effort. You can make so many different

toppings on mini-cheesecakes. Such as this melted chocolate.

And Yes, you can add cacao to your cheesecake
and adjust the sweetener to taste for the fudgiest
best ever dairy-free chocolate cheesecake.

Swirl this easy rich chocolate topping
on your frozen cheesecake.

Simply heat in the microwave and stir (until dissolved)

1 tbs. raw or coconut sugar in
2 tsp of coconut oil.
Mix in
1/3 cup cacao and
1/3 cup semi-sweet chocolate.
(and stir every 20 seconds)
If not firm enough add a tsp powdered sugar
(for powdered sugar, put raw sugar in your
coffee grinder).

For the thick pretty raspberry topping
(featured image)

I stirred together In a mug:

2 tbs of raw sugar,

1 tsp lemon juice, and a

6 oz. container of raspberries 

It thickened and the sugar dissolved after 90 seconds

in the microwave.

To hold back the seeds, with a spoon, I pressed it

through a strainer into a small bowl and cooled it.

You can make larger cakes by doubling this recipe.

There are so many ways to decorate this. But my

personal favorite is just plain, smooth.

CASHEW CREAM CHEESECAKE RECIPE

Serves: 8 to 10 slices, or 12 in muffin tins
or cut into squares.

They’re so rich that small is all you need to feel satisfied.

Ingredients for the cream cheese:

1½ cups cashews (soak to soften, cover in boiled water
1 hour, or overnight in fridge).

1/3 cup coconut oil

3 tbs coconut cream

3/4 cup full fat coconut milk.

1 tbsp lemon juice

1 tsp vanilla

1/4 cup+1 tbsp  agave or maple syrup

(or honey if not vegan)

Ingredients for the Almond Flour crust:

1 cup almonds ground or almond flour

2/3 cup (soak 6 dates in boiled water 30 minutes.

chop or snip into small pieces with kitchen scissors).

1 tbsp coconut oil

1 pinch of salt

Optional:
Layer crust with 4 ounces of chocolate melted
in microwave with 2 tsps coconut oil.

Cocoa Crumb Topping:

1/4 cup coconut oil, melted
1/2 cup powdered sugar or raw ground to
powder in your coffee grinder.
1/3 cup gluten-free all-purpose flour
1/4 cup unsweetened natural cocoa/cacao powder.
Use a fork to blend into chocolate crumbs,

INSTRUCTIONS

Making the base: (To soften, soak 6 pitted dates in boiled
water, covered 15 minutes). Chop or snip into small pieces
with kitchen scissors. Pulse the ingredients for the base in
the food processor until it is a crumbly.

Press it into dough with your fingers to line your baking tin,
bottom only. Be careful not to over process or you will end
up with almond butter which in itself is extremely tasty but
not what you want to make.

Now choose the form you want to make your beautiful
cashew cream cheese cake in. Use a muffin tin with paper
liners,
OR
Another option is to make one full small cake:
USE A BAKING DISH
A baking dish about 5 inches wide will give you
almost 3 inches high. Silicone or didposable foil
pans make good molds.

OR: You can use food rings as molds. Food rings are
the easiest choice as they come in various sizes to fit
your ingredients.
(You can make your own food rings from shallow empty
cans of pineapple or tuna fish, desserts. Remove lids
and bottoms).

Place a piece of baking paper on cookie sheet big enough to hold
all food rings you want to use, and place the rings on top of it. Press
the crust mixture into the rings. Put the tray aside and continue
with making the cream cheese.

Making the cream cheese: You need to soak the cashews
to soften them.

You can reduce the soaking time by using hot water. If you
are in a hurry, same rule applies for all dried produce.  In
cold water you need to soak for about 4-6 hours

Place the cashews in a covered bowl, pour boiling water
over them and let them sit for 30 minutes. Do not cook them.
Once the cashews are softened, pour away the excess water.
This step is necessary if you want a silky smooth cashew
cream. The soaking softens the cashews immensely.

Grind the cashews by pulsing repeatedly at 10 second intervals.
Next pour all the “cashew cream cheese” ingredients into the
food processor and blend with the cashews at maximum speed
until it is as creamy as you want it to be.

It is as simple as that. Now spread it on top of the crust and
off it goes into the freezer. Depending on the temperature
setting it will take 2-3 hours to set.

These won’t rise. So if you’re not adding topping you
may want to fill closer to the brim. But you’ll get fewer
pieces. 

The cakes keep nicely in the freezer for about a month. Once taken
out they keep well in the fridge for up to a week in an airtight container.
I wouldn’t recommend keeping them outside at room temperature for
longer than to serve. They start to melt like ice cream.

If you use ring molds on a parchment lined baking
sheet, once they are set in the freezer you can simply
push them through the ring and either put them in a
freezer bag or container and store for later use or put
on the countertop to thaw for 30-60 minutes and serve
them freshly made.

NOTES
I love to serve this version with as little fuss as possible.
A few strings of lemon zest, some crushed pistachios and
if you feel fancy roll some slices of thinly cut lemon into
a flower as decoration.

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