A Fruit and nut vegan no-bake cheesecake

Whenever you see a dessert featured on my blog, you’ll know that we’ve had company.  You see my husband, Bert is  not into desserts as much as I am, so even if I were to try something new, I’d guarantee I’d have to eat it all on my own.  We entertain fairly frequently, so here’s my chance to try something new each time.  Here’s a dessert I’ve been wanting to try for a while.  There’s many variations to a “raw” cheesecake, one that you do not bake.  With the warmer weather here, who would want to turn on the oven anyway?  So, I was inspired when I saw Indu’s cheesecake recipe and went about trying it.   I have made truffles and other light treats before, incorporating dried fruit and nuts to get that sweet tooth fix if you know what I mean 🙂

There’s 3 separate layers to this beauty.

Fruit and Nut Vegan Cheesecake

Ingredients

For the crust:

  • 1 cup shredded coconut
  • 9 dates
  • 4 apricots (this was not included in the recipe)
  • 2 tablespoons coconut oil melted
  • Pinch of sea salt

For the Filling:

  • 2 cups cashew nuts soaked overnight
  • 1/3 cup coconut oil
  • 1/4 cup plus 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoon coconut cream
  • 2 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1 cup mixed berries

Method

  1. Soak cashew nuts in warm water and let sit for at least 24 hours
  2. Line the bottom and sides of an 8 inch springform pan with parchment paper
  3. For making the crust, in a food processor blend all the crust ingredients except the shredded coconut.  Then mix the shredded coconut to form a thick mixture.  Press this mixture to the bottom of the pan.  Freeze the pan for 30 minutes.
  4. Meanwhile, make the filling by blending all the filling ingredients (without adding any water) except the berries to get a thick creamy filling.
  5. Pour 3/4 of this filling mixture onto the pan after the base has set.  Then to the rest of the filling mixture, add the berries, and blend again to get a smooth, creamy mixture.  (I just added a few raspberries to get a pale pink color). Pour this over the top of the white filling layer.  Place pan back in the freezer for at least 5-6 hours.
  6. Remove pan from freezer about 30 minutes before serving.

The guests were pretty pleased with the outcome.  The soaked cashews really enhanced this cheesecake when blended and rendered it creamy and mildly sweet.  The dates, apricots and coconut was a nice base for the velvety filling.  The fresh and frozen fruit topped it all off pretty well.  My next cheesecake will be one that features avocados, oh the possibilities 🙂 Satisfying, yet not so guilt-laden.

 

 

 

24 comments

  1. Fascinating! I’ve never made a vegan dessert. Not sure I personally would want to. But I don’t make desserts either – both my husband and I would eat too much of them! But I’ll make them for company as well.

    Liked by 1 person

    1. These raw cheesecakes/desserts are the rage these days, they are so versatile. Honestly, I’d make this again, it just felt good knowing there was no sugar or flour in the mix. I think my next one will be incorporating avocado 🙂

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      1. There was actually a RAW restaurant in Oklahoma City of all places, that we went to about ten years ago. So interesting. I didn’t know it was still a thing. I find it very fascinating.

        Liked by 1 person

  2. Loretta,
    I so wish I was invited to this dinner 🙂 I love the flavor of cashew nuts and coconut and it is genius how you have combined both the flavors with the dates, apricots and berries. I am drooling here….needless to say 🙂
    Perfect raw cool dessert for this warm weather! Happy 4th to you!

    Liked by 1 person

    1. Thanks Sandhya. They definitely are the rage lately, and with that creamy cashew flavor and coconut, it really is so satisfying without the calories. I have bookmarked a few others that I’ve come across which I’ll definitely be trying with this warm weather. I hope you enjoyed your 4th picnic 🙂

      Liked by 1 person

    1. It really was amazing Judi – for sure I’ll be making it again, and with all that fresh fruit it so versatile. I saw one with avocado that I’d love to try 🙂

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  3. Looks great, Loretta!! The texture looks amazing. These raw vegan cheesecakes are a rage these days, along with those chia pudding’s which are all over the net. I still have to try my hands on aquafaba, then this, I guess something else may come up by the time I try these 😀

    Liked by 1 person

    1. Thanks Freda. A can of chickpeas are so precious to me nowadays. I made the aquafaba with the juice, and blondie brownies with the chickpeas from just one can. It was amazing, even blogged about it. I’m sure you’ll do a great job. Chia puddings I have not tried yet, but I do use chia in my oatmeal. I hope you’re doing well.

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  4. I would love that dessert Loretta! The soaked cashew layer sounds amazing with the creamy filling. My problem is John loves desserts even more than me and that’s a lot! I need to start showing a little of your restraint!

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