Dairy-Free Cheesecake

Serves: 8-10
Prep Time: 00:20
Cooking Time: 00:10
* 2 hrs to soak cashews, plus setting time

This dairy-free, no-bake cheesecake has a lovely light and creamy texture; it's not heavy like a lot of raw paleo cheesecake recipes. It has a more traditional cheesecake flavour. The no-fuss base is mixed in a bowl, no food processor is needed and the filling comes together smooth and light by blending in a high-speed blender. I used a combination of maple syrup and honey to reach the perfect flavour and just enough sweetness. Top with fruit in season or with my Strawberry Sauce (recipe HERE). My family is loving this new recipe.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

BASE:
1 1/2 cups almond meal/flour, (from blanched almonds)
1/2 tsp cinnamon
1/8 tsp fine sea salt
2 1/2 Tbsp coconut oil, melted
2 Tbsp maple syrup (100%)
CHEESECAKE FILLING:
2 cups raw cashews, soaked for 2 hours
200ml almond milk, (see milk note below)
1 1/2 tsp unflavoured powdered gelatin (grass-fed)
80g cacao butter
1/4 cup (60g) coconut oil
1/3 cup maple syrup (100%)
3 Tbsp honey (unprocessed)
1/4 cup (60ml) lemon juice
2 1/2 tsp vanilla extract (organic)
1/4 tsp fine sea salt

Directions

Add the cashews to a bowl and cover the nuts with hot water. Set aside for 2 hours to soak.

Meanwhile, line the base of a 20cm (8in) springform cake tin with baking paper. Place your sheet of baking paper over the base and clip the sides closed, leaving a little hanging out.

To make the base: Add the almond meal, cinnamon and salt to a bowl and stir to combine the ingredients and remove any lumps. Pour in the melted coconut oil and maple syrup and mix well to create a crumbly mixture, then use your hands to bring all the ingredients together into a moist ball. Crumble the mixture evenly over the base of the prepared tin, then use your fingers to press down firmly and evenly over the surface. Place the cake tin in the freezer or fridge to set firm while you prepare the filling.

To make the filling: Pour the almond milk into a saucepan and sprinkle the gelatin evenly over the surface. Let the gelatin bloom for 8 - 10 minutes. Turn on the heat to medium and start whisking while warming the milk until the gelatin has dissolved. Reduce the heat, add the cacao butter and coconut oil and continue whisking until fully melted.

Pour the milk mixture into a high-speed blender, then add the drained and rinsed cashews, maple syrup, honey, lemon juice, vanilla and salt. Blend, starting on low and then increasing speed to high, blending for approximately 40 seconds or until you reach a very smooth and creamy consistency. Once you have removed the blender jug, give it a few taps on your counter to make bubbles in the mixture come to the surface and pop.

Pour the cheesecake filling over the chilled base and place in the fridge uncovered to set firm for 6 - 7 hours or overnight. To shorten the setting time, you can also place it in the freezer for 45 minutes, then transfer it to the fridge before it starts to freeze for a further 2 hours (this is what I did when testing this recipe).

Once set firm, run a knife around the inside of the tin, then gently release the springform sides. Use your hands to support the base as you remove the baking paper and place the cheesecake onto your serving plate.

Serve topped with fruit, berries or sliced mango work well or with my Strawberry Sauce (you can find the sauce RECIPE here). Sit at room temperature for a few minutes before serving.

Store the cheesecake in the fridge covered for up to 5 days, or you can slice and wrap individually and freeze.

MILK NOTE: I tested this recipe using plain almond milk and also with a combo of almond and coconut milk from a carton, and both worked the same without much change in flavour. So you can use whatever one you may have on hand.

By Susan Joy, Home , Recipes , Desserts , on 10th February 2023
Copyright © 2023 Susan Joy https://susanjoyfultable.com/

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

cinnamon

I am sure you will notice as you read my recipes that cinnamon appears quite frequently. It lends itself to savoury and sweet dishes. I have used ground cinnamon in my recipes if not stated otherwise. The best cinnamon to use is Ceylon (Verum). It has huge health benefits in regulating blood sugar levels. Cinnamon has antifungal properties and candida (yeast overgrowth) cannot live in a cinnamon environment. Added to food it inhibits bacterial growth, making it a natural food preservative and these are just a few of the benefits.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

cashews

Cashews work well in a paleo lifestyle, as they are so versatile. They can be used to make dairy free milk, cashew butter, cashew cream or sour cream, dips and many more. Where possible, it is best to soak nuts before using to assist with digestion. Eat them raw but in moderation as they are quite high in omega 6. Stay away from store bought roasted nuts that have been cooked in canola, sunflower or similar vegetable oils.

almond milk

A dairy free milk made from soaking almonds over night, rinsing well and blending with fresh water. Drained through a nut bag and all the liquid milk squeezed out. Recipe on page 297 of The JOYful Table cookbook, if purchasing a commercial brand, read label to avoid added sugars, gums, thickeners and preservatives.

gelatin (grass-fed)

Ensure you use unflavoured grass-fed gelatin in my recipes. ‘Great Lakes’ is a good brand, it's made from Kosher grass-fed beef. When using gelatin to thicken desserts, use the Great Lakes red carton. The green carton (which is cold water-soluble and does not thicken) I use to add to smoothies and drinks for extra protein. Another brand I like is Zint which I purchase online from iherb. Gelatin is pure collagen protein, which is good for bone and joint care. It is also excellent for skin, hair and nails (helps the wrinkles from the inside).

cacao butter

Raw organic cacao butter is also known as chocolate butter. It is used to make chocolate, truffles and desserts. Raw cacao butter is made by cold pressing ground cacao to prevent the lost of vital nutrients and separates the thick and creamy butter from the fibrous powder. It sets firm and gives a rich chocolate flavour. Choose certified organic, cold-pressed and non-gmo, my favourite brands are Chefs Choice or Lovingearth. Cacao butter is high in antioxidants, healthy fats and is a good mood support.

coconut oil

maple syrup (100%)

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

lemon juice

Use freshly squeezed lemon juice. Most store bought lemon juice containers preservatives.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.