No-Bake Coconut Cheesecake – Dairy & Gluten Free, Vegan

Eating an allergy free diet doesn’t have to be tasteless!  Check out this recipe for No-Bake Coconut Cheesecake!  It has the creamy feel and tartness of regular cheesecake.   This recipe is dairy free, gluten free and vegan!  Yes plant based eating can be delicious.

This recipe really is easy…You whiz up the ingredients for the crust and put it in a 6 inch pie dish and refrigerate the crust.   Then after having soaked the cashews either overnight or in hot boiled water for 2 hours…you mix coconut non-dairy yogurt, fresh lemon juice and zest of a lemon along with other flavorings in a blender until very smooth and then put that topping in the crust you make.   Freeze for 4 hours or overnight.   Slice and top with fresh fruit of your choice.  We used strawberries.  But blueberries, raspberries or another berry you like would taste just as great.   Then enjoy the decadence of a plant based cheesecake!

This recipe uses nuts in both the crust and filling.  Did you know that Walnuts in the crust are great for brain function? A study in college students from Andrews University in the US found that eating walnuts increased a measure of cognition called inferential reasoning, suggesting that walnuts may have beneficial effects on the brain. They’re also really great for your heart health, including helping to lower blood pressure and improve the blood flow through the circulatory system, per a study from Yale University School of Medicine.

Cashews in the filling give it that creamy buttery texture. Cashews also lower blood pressure. A study from South African University revealed that inclusion of walnuts and cashews in a diet resulted in an increased antioxidant capacity. So you can get more cancer-fighting benefits.   And did you know that high levels of fatty acids and protein combined in walnuts and cashews can help the nervous system combat depression?  Nuts are a great protein source also, so eat those nuts and Enjoy!

The photos below show how putting this recipe for No-Bake Coconut Cheesecake was put together.  After the photos you will find the recipe!  Enjoy.

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No-Bake Coconut Cheesecake - Dairy & Gluten Free, Vegan

Prep Time20 minutes mins

Total Time20 minutes mins

Course: Dessert

Servings: 6

Calories: 3394kcal

Author: My Dairy Free Gluten Free Life

Ingredients

For the Crust:

• 1 cup walnuts
• 1 cup Medjool Dates pitted
• 1/2 cup Coconut Flakes unsweetened - shredded coconuts works too
• pinch salt

For the Filling

• 1.5 cups Cashews raw
• 1 cup Yogurt Coconut Milk
• 1/2 cup Maple Syrup
• 1 tsp Vanilla Extract
• 2 tbsp Coconut Oil Melted
• 3 tbsp Lemon juice Freshly squeezed
• 1 lemon zest of 1 lemon
• pinch salt
• strawberries for garnish

Instructions

• Soak the raw cashews in water overnight. Or soak it in boiling hot water for 2 hours.
  

  In a food processor, combine the walnuts, dates, a pinch of salt and the coconut flakes.

  Process it till it resembles a coarse sand.

  Grease a 6-inch spring form pan with coconut oil.

  Dump the crust mix into the greased spring form pan and press with fingers to distribute and pack it down. Allow a bit of the crust to come up the sides. Let it chill in the freezer for half an hour to set.

  Drain the cashews and place it in the bowl of the food processor.

  Add the coconut milk yogurt, maple syrup a pinch of salt, zest and juice of 1 lemon, melted coconut oil, and vanilla extract.

  Process it till smooth and creamy. You might need to stop and scrape down the sides.

  Pour over the chilled crust. Tap to release any air bubble. 

  Cover and let it freeze for at least 4 hours to overnight.

  Let it sit on the counter for 15 to 20 minutes before slicing and serving.

Nutrition

Calories: 3394kcal | Carbohydrates: 328g | Protein: 68g | Fat: 224g | Saturated Fat: 75g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 3984mg | Fiber: 34g | Sugar: 227g | Vitamin A: 460IU | Vitamin C: 78.4mg | Calcium: 792mg | Iron: 19.7mg