Tag Archives: nondairy cheesecake

Mesquite Maple Cheesecake With Walnut Mesquite Crust

I’m a maple fanatic. I love maple scones, maple doughnuts, maple cookies, maple milkshakes, and maple cheesecake. But this one is the raw version of something fantastic. I know you will love this, too.

MapleCheesecake

Crust
Ingredients
3 cups raw walnuts
¼ cup mesquite pod powder
¼ cup medjool dates (packed)
½ teaspoon sea salt
Directions
Process all ingredients in a food processor until crumbly. Pour ingredients into a
10-inch non-stick springform pan. Spread evenly and press down slightly with hand until gently packed.
Cheesecake Filling
Ingredients
4 cups raw cashews, soaked
1¼ cup almond milk
½ cup lemon juice
1 cup agave nectar
1 cup coconut oil
¾ teaspoon sea salt
2 teaspoons vanilla extract
Directions
Blend all ingredients in high-speed blender until smooth and creamy. Reserve 1 cup of filling for the Maple Butter Swirl. Pour remaining filling into pan on top of crust. Using spatula, gently spread toward edges of pan until even.
Maple Butter Swirl
Ingredients
½ cup medjool dates, packed
¾ cup maple syrup
¼ teaspoon sea salt
1 cup reserved cheesecake batter
Directions
Blend all ingredients in a high-speed blender until smooth and creamy. Pour over cake batter layer in one thick line about an inch away from the edge of the pan. Take a butter knife and place it into the batter where the two colors meet and begin a swirling pattern weaving in and out of the mixtures.
Top with fresh chopped pecans and place in the freezer for 4–6 hours to set.

pumpkin-cheesecake

Pumpkin Cheesecake

One bite of this special dessert and you’ll say, “No way is this dairy free! No way is this free of processed sugar and gluten and wheat! And it’s good for me?” Yes, it is! It’s full of “good” fats that can actually lower your cholesterol and help your body burn fat. (Check out “Everything You Need to Know About Coconut Oil” for more information.) Plus you’re getting all the nutrients of raw pumpkin, raw nuts, and carrot juice. It’s a super-delicious super-dessert!

pumpkin cheesecake

Ingredients

Crust

3 cups raw pecans

3 dates

1/4 teaspoon sea salt

 

Pumpkin filling

3 cups raw cashews, soaked

2 cups pumpkin, cubed

1 1/2 cup carrot juice

1/2 cup lemon juice, freshly squeezed

1 cup agave nectar

1 cup coconut oil

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1 1/2 teaspoon nutmeg

3/4 teaspoon sea salt

 

Coconut topping

1 cup raw cashews, soaked

1 1/2 cups coconut milk (1 young coconut)

1/4 cup agave nectar

1 teaspoon vanilla extract

1 1/2 tablespoon lecithin

1/4 cup coconut oil

Pinch sea salt

 

Directions

Crust:

Process all ingredients until they start to stick together.  Pour ingredients into a 10-inch non-stick springform pan.  Spread evenly and press down slightly with hand until gently packed.

Cheesecake Filling:

Blend all ingredients in high-speed blender until smooth and creamy.  Pour mixture into pan on top of crust.  Using spatula gently spread toward edges of pan until even.  Place in freezer while making next layer or for 1–2 hours.

Coconut Topping:

Blend all ingredients in high-speed blender until light and fluffy. Carefully spread on top of  cheesecake filling. This should be at the very top of the pan. Place in refrigerator for 4–6 hours until completely set.

Use thin knife to scrape around edges of pan before removing cake from pan. Cut into slices and enjoy!