{"id":1213,"date":"2017-11-19T14:03:08","date_gmt":"2017-11-19T19:03:08","guid":{"rendered":"http:\/\/www.jmcutlery.com\/wiz\/?p=1213"},"modified":"2021-06-30T11:51:41","modified_gmt":"2021-06-30T15:51:41","slug":"dairy-free-quick-vegan-cashew-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/dairy-free-quick-vegan-cashew-cheesecake-recipe\/","title":{"rendered":"Dairy-Free Quick No-Bake Vegan Cheesecake Recipe"},"content":{"rendered":"

A Quick Dairy-Free, Gluten-Free, Vegan, No-Bake
\nDelicious\u00a0Cashew Cheesecake\u00a0Recipe<\/strong>
\n<\/span><\/p>\n

I couldn’t believe it…a quick and easy non-dairy
\nno-bake cream-cheese NY style cheesecake!
\n<\/span>I had to try this.<\/span><\/strong><\/p>\n

After I made this, I ordered a sack of raw<\/span>
\ncashews on Amazon, so I can always have<\/span>
\na dairy-free gluten free dessert that’s healthy<\/span>
\nand delicious.<\/span><\/p>\n

This is one time you’ll appreciate a good quality<\/span>
\nfood processor. You’ll appreciate having one for<\/span>
\nmany other recipes.\u00a0 So it’s a good investment.<\/span><\/p>\n

This batter makes 8 to 10<\/strong>\u00a0muffin-tin Cashew
\nCheesecakes with almond flour crust. You
\ncan make larger cheesecakes by doubling this
\nrecipe and by using a 6″ diameter dish or foil pan.<\/strong><\/span><\/p>\n

This recipe also serves as a vegan cream cheese
\nfilling for tarts or crepes. See my Berry and Cherry
\ntoppings.\u00a0<\/span><\/span><\/p>\n

Just<\/span>\u00a0\u00a0spoon the batter into paper lined muffin tin,
\nand store in\u00a0<\/span>a\u00a0<\/span>freezer container. It is so rich that
\nall I prefer for a serving is very small piece.<\/span><\/span><\/p>\n

I want Mini-Cashew Cheesecake
\nin\u00a0my\u00a0<\/span>freezer always!
\n<\/span>
\n<\/span><\/p>\n

\"\"<\/p>\n

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You may want to press the addictively delicious
\nalmond flour\u00a0<\/span>crust into your paper\u00a0muffin liners
\nin your muffin tin,\u00a0and then add the cashew
\ncheesecake batter.<\/span><\/p>\n

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It was soo delicious\u00a0<\/span>that I ordered a\u00a0<\/span>sack o<\/span>f\u00a0<\/span>\u00a0<\/span><\/span><\/p>\n

raw cashew\u00a0<\/span><\/span>pieces on Ama<\/span>zon.\u00a0<\/span><\/p>\n

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\"\"<\/span><\/span><\/p>\n


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I Found that heating a tablespoon or two of all-fruit preserves<\/span><\/p>\n

melted 20 seconds in the microwave\u00a0gives you a quick attractive<\/span><\/p>\n

topping\u00a0with\u00a0very little effort. You can make so many different<\/span><\/p>\n

toppings on mini-cheesecakes. Such as this melted chocolate.<\/span><\/p>\n

And Yes,<\/strong> you can add cacao<\/strong> to your cheesecake<\/span>
\nand adjust the sweetener to taste for the fudgiest<\/span>
\nbest ever dairy-free chocolate cheesecake.<\/span><\/p>\n

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\"\"<\/span><\/p>\n

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Swirl this easy rich chocolate topping<\/strong>
\non your frozen <\/span>cheesecake.<\/span><\/p>\n

Simply heat in the microwave and stir (until dissolved)<\/span><\/p>\n

1 tbs.<\/span>\u00a0raw or coconut sugar in
\n2 tsp of\u00a0coconut oil.
\n<\/span><\/span>Mix in
\n1\/3 cup cacao and
\n1\/3 cup semi-sweet chocolate.
\n(and stir every 20\u00a0seconds)
\nIf not firm enough add a tsp powdered sugar
\n(for powdered sugar,\u00a0<\/span><\/span>put raw sugar in your
\ncoffee grinder).<\/span><\/p>\n

\u00a0<\/span><\/p>\n

For the thick pretty raspberry topping<\/strong>
\n(featured image)<\/span><\/p>\n

I stirred together In a mug:<\/span><\/p>\n

2 tbs\u00a0of raw sugar,<\/span><\/p>\n

1 tsp lemon juice, and a<\/span><\/p>\n

6 oz. container of raspberries\u00a0<\/span><\/p>\n

It thickened and the sugar\u00a0dissolved after 90 seconds<\/span><\/p>\n

in the microwave.<\/span><\/p>\n

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To hold back the\u00a0<\/span><\/strong>seeds<\/strong>,\u00a0<\/span>with a spoon,\u00a0I pressed it<\/span><\/p>\n

through a strainer\u00a0into\u00a0a small bowl <\/span> and cooled it.<\/span><\/p>\n

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\"\"<\/p>\n

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You can make larger cakes<\/strong> by doubling this recipe.<\/span><\/p>\n

There are so many ways to decorate this. But my<\/span><\/p>\n

personal favorite is just plain, smooth.<\/span><\/p>\n

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CASHEW CREAM CHEESECAKE RECIPE<\/span><\/strong><\/p>\n

Serves: 8 to 10 slices, or 12 in muffin tins
\nor cut into squares.<\/span><\/strong><\/p>\n

They’re so rich that small is\u00a0<\/span>all you need to feel satisfied.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n


\nIngredients for the cream cheese:<\/span><\/strong><\/p>\n

1\u00bd cups cashews\u00a0<\/span>(soak\u00a0to soften, cover in boiled water
\n1 hour,\u00a0<\/span>or overnight in fridge).<\/span><\/p>\n

1\/3 cup coconut oil<\/span><\/p>\n

3 tbs coconut cream <\/span><\/p>\n

3\/4 cup full fat coconut milk.<\/span><\/p>\n

1 tbsp lemon juice<\/span><\/p>\n

1 tsp vanilla<\/span><\/p>\n

1\/4 cup+1 tbsp\u00a0 agave or maple syrup<\/span><\/p>\n

(or honey if not vegan)<\/span><\/p>\n

 <\/p>\n

Ingredients for the Almond Flour crust:<\/span><\/strong><\/p>\n

1 cup almonds ground or almond flour<\/span><\/p>\n

2\/3 cup (soak 6 dates in boiled water 30 minutes.<\/span><\/p>\n

chop or snip into small pieces with kitchen scissors).<\/span><\/p>\n

1 tbsp coconut oil<\/span><\/p>\n

1 pinch of salt<\/span><\/p>\n

Optional:<\/span><\/strong>
\n Layer crust with 4 ounces of chocolate\u00a0melted<\/span>
\n in microwave with 2 tsps coconut oil.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\"\"<\/strong><\/span><\/span><\/p>\n

Cocoa Crumb Topping<\/span><\/strong>:<\/p>\n

1\/4 cup coconut oil, melted <\/span>
\n1\/2 cup powdered sugar or raw ground to
\npowder <\/span>in your coffee grinder.<\/span>
\n1\/3 cup gluten-free all-purpose flour<\/span>
\n1\/4 cup unsweetened natural cocoa\/cacao powder.
\nUse a fork to blend into chocolate crumbs,<\/span><\/p>\n

 <\/p>\n

INSTRUCTIONS<\/span><\/strong><\/p>\n

Making the base:<\/strong> (To soften, soak 6 pitted dates in boiled
\nwater, covered 15 minutes).\u00a0Chop or snip into small pieces
\nwith kitchen scissors. Pulse the ingredients for the base in
\nthe food <\/span>processor until it is a crumbly.<\/span><\/p>\n

Press it into dough with your fingers to line your baking tin,<\/span>
\nbottom only.\u00a0Be careful not to over process or you will end
\nup with almond butter <\/span>which in itself is extremely tasty but
\nnot what you want to make.<\/span><\/p>\n

 <\/p>\n

Now choose the form<\/strong> you want to make your beautiful
\ncashew cream <\/span>cheese cake in. Use a muffin tin with paper
\nliners,
\nOR
\nAnother\u00a0option is to make one full small cake:
\nUSE A BAKING DISH
\nA baking dish about 5 inches wide will give you
\nalmost 3 inches high.\u00a0Silicone or didposable foil
\npans make good molds.<\/span>
\n<\/span>
\nOR:\u00a0<\/span><\/strong>You can use food rings as molds.<\/strong>\u00a0<\/span>Food rings are
\nthe easiest choice as they come in various sizes to fit
\nyour ingredients.
\n(You can make your own food rings from\u00a0<\/span>shallow empty
\ncans of pineapple or tuna fish, desserts. Remove lids
\nand bottoms).<\/span><\/p>\n

Place a piece of baking paper on cookie\u00a0sheet big enough to hold<\/span>
\nall food\u00a0rings\u00a0you want to use, and place the rings on\u00a0top of it. Press
\nthe crust mixture <\/span>into the rings. Put the tray aside and continue
\nwith making the cream cheese.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Making the cream cheese:<\/strong> You need to <\/span>soak the cashews
\nto soften them.<\/span><\/p>\n

 <\/p>\n

You can reduce the soaking time by using hot water. If you<\/span>
\nare in a hurry, same rule applies for all dried produce. \u00a0In
\ncold water you need to soak for\u00a0about 4-6 hours <\/span><\/p>\n

Place the cashews in a covered<\/span> bowl, pour boiling water
\nover them and let them sit for 30 minutes. <\/span>Do not cook them.
\nOnce the cashews are\u00a0softened, pour away the excess water.
\n<\/span>This step is necessary if you want a silky smooth cashew
\ncream.\u00a0The <\/span>soaking softens the cashews immensely.
\n<\/span><\/p>\n

\"\"<\/span><\/h1>\n

Grind the cashews by pulsing repeatedly at 10 second intervals.
\nNext pour all the “cashew cream cheese” ingredients into the
\nfood processor and blend with the cashews at maximum speed
\nuntil it is as creamy as you want it to be.<\/span><\/p>\n

It is as simple as that. Now spread it on top of the crust and<\/span>
\noff it goes into the freezer. Depending on the temperature<\/span>
\nsetting it will take 2-3 hours to set.<\/span><\/p>\n

These won’t rise. So if you’re not adding topping you
\nmay want to fill closer to the brim. But you’ll get fewer
\npieces.\u00a0<\/span><\/p>\n

\"\"<\/p>\n

The cakes keep nicely in the freezer for about a month. Once taken
\nout they keep well in the fridge\u00a0<\/span>for up to a week in an airtight container.
\nI wouldn’t recommend keeping them outside <\/span>at room temperature for
\nlonger than to serve. They start to melt like ice cream.<\/span><\/p>\n

If you use ring molds on a parchment lined baking
\nsheet, once they are set in the freezer you can simply
\npush them through the ring and either put them in a
\n<\/span>freezer bag or container and store for later use or put
\non the countertop to thaw for 30-60 minutes <\/span>and serve
\nthem freshly made.<\/span><\/p>\n

NOTES<\/span><\/strong>
\nI love to serve this version with as little fuss as possible.
\nA few strings of lemon zest, <\/span>some crushed pistachios and
\nif you feel fancy roll some slices of thinly cut lemon into <\/span>
\na flower as decoration.<\/span><\/p>\n

+++++++++++++++++++++++++++++++++++++++++<\/strong><\/p>\n

\"\"<\/a><\/h1>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

A Quick Dairy-Free, Gluten-Free, Vegan, No-Bake Delicious\u00a0Cashew Cheesecake\u00a0Recipe 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 […]<\/p>\n","protected":false},"author":1,"featured_media":1885,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,18,63,17,75,45,244,74,1,247],"tags":[201,188,245,23,27,22,46,202,48,203,51,44],"class_list":["post-1213","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cakes","category-dairy-free","category-desserts","category-dinner","category-gluten-free","category-highlights","category-kosher-pareve","category-uncategorized","category-vegan","tag-almond-flour-crust-recipe","tag-cashew-cheesecake","tag-chocolate-cheesecake","tag-dairy-free","tag-fancy-desserts","tag-flour-free","tag-gluten-free","tag-no-bake-cheesecake-recipe","tag-non-dairy","tag-pareve-cheese","tag-vegan","tag-vegetarian"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1213","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=1213"}],"version-history":[{"count":76,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1213\/revisions"}],"predecessor-version":[{"id":6519,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/1213\/revisions\/6519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/1885"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=1213"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=1213"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=1213"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}