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12 servings
30 Minutes
tools
- Blender or food processor
- Springform pan
Ingredients
- ¾ cup Medjool dates (pitted)
- 1 cup Pecans
- ¾ cup Maple syrup (step one)
- 3 tbsp Maple syrup (step three)
- ½ tsp Salt
- 3 ½ cups Cashews
- ½ cup Lemon juice
- 4 tsp Cinnamon
- 2 tsp Vanilla extract
- 1 cup Coconut oil
- 1 cup Full fat coconut milk
Instructions
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1Combine dates, pecans, ¼ tsp salt and 1 tbsp maple syrup in food processor or blender until they are in fine crumbs and the crumbs stick together when taking a pinch in your fingers.·Soak cashews in boiling water while you prepare the crust.
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2Line springform pan with parchment paper. Press dough into pan so it covers the entire bottom later.·Store in the fridge until ready to add filling.
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3Drain and rinse soaked cashews. Combine cashews, lemon juice, remaining maple syrup, remaining salt, cinnamon, vanilla, coconut oil, and coconut milk in blender and blend until fully incorporated.
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4Transfer filling to crust and use a spatula to smooth the top. Optional: place pecans on filling.·Chill in the fridge for 4-6 hours.
Fall in a Cheesecake
I have vivid memories of eating cheesecake as a child. My dad’s side of the family was a huge Irish Catholic clan, and we’d come together for dinner every Sunday night. One of the desserts that made an appearance the most was my aunt’s legendary cheesecake. To this day I still am not sure what magic is in that recipe, but I do know that it’s loaded with gluten and dairy.
Because I refuse to live a life without cheesecake, I had to recreate my own version and let me tell you – this maple pecan cheesecake is unbelievably delicious. The crust is a yummy blend of pecans, dates, maple syrup and a little salt, and the filling is cashew-based, and creamy. The maple syrup as a sweetener really makes this dish scream “Fall,” and I’m pretty sure this would be an amazing addition to any Thanksgiving table. Plus, this cheesecake requires no baking. Could it be any easier?
