My favorite dessert growing was cheesecake. But I am going to be honest with you guys, this version is FAR better than I remember “real” cheesecake ever being! And it’s a hell of a lot easier to make than homemade dairy and wheat and sugar cheesecake.
This version is plant based, grain free, and very low in sugar. You can choose your own flavor, or have MULTIPLE (the best choice EVER) toppings and flavors per batch. It’s even delicious as is! This recipe was adapted from and inspired by Minimalist Baker. I absolutely love her and her work.
A creamy, tangy, sweet, plant based and gain free cheesecake! Versatile and a huge crown pleaser!
For the crust:
- 1 c walnuts and pecans mixed
- 6 large dates
- 1 t cinnamon
- 1 1/2 c soaked cashews
- 1 juiced lemon
- 1/3 c coconut oil
- 1/2 c cashew milk
- 1/3 c maple syrup
Add ins: (optional)
- 1/4 c pumpkin purée
- 3 Tbsp almond butter
For the crust:
Blend together in a food processor or high speed blender.
Press into the bottom of a 12 muffin tray. Use strips of parchment paper at the bottom to help get them out.
For the filling:
Blend everything together until smooth and creamy.
If you are making flavors, or doing multiple flavors, divide the filling before pouring.
For pumpkin flavor: Add half the mix into a bowl and add the pumpkin to the half in the blender and blend well. Swirl flavors in each one.
For the almond butter flavor: you can either blend the almond butter into the mix, or swirl it in after it is poured over the crust. Both are great!
Freeze 4-6 hours, thaw about 15 minutes before eating!