Easy No-Bake Cheesecake (Gluten-Free, Egg-Free)

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Who doesn’t love cheesecake?

However, not everyone can tolerate dairy. Dairy intolerance and overconsumption can lead to skin conditions as well as hormonal, and digestive issues for women. Did you know that milk is among the eight food types considered to be major food allergens in the U.S. requiring identification on food labels?

If you love cheesecake, you don’t need to give it up if you can’t tolerate dairy. This recipe will allow you to safely indulge in this dessert. And it’s easy to prepare!

Further Food Nutritionist Commentary:

This dessert is rich in heart-healthy, monosaturated fats from the almond flour, cashews, and coconut oil. Monosaturated fats can aid in weight loss, decrease inflammation and reduce the risk of heart disease.

By Camryn Goldstein

Easy No-Bake Cheesecake (Gluten-Free, Egg-Free)

  • Prep Time: 40 minutes
  • Cook Time: N/A
  • Servings: 8

Ingredients

Crust:
¾ cup Almond flour
4 tbsp melted butter or ghee
Pinch of salt

Filling:
1 cups raw cashews, (soaked for 6 hours-water disposed)
1/3 cup lemon juice
1/4 cup coconut oil, melted
1/2 cup full-fat coconut milk (use the cream part for better texture)
1/3 cup maple syrup or 12 drops of stevia and 2 tbsp maple syrup or 20 drops of stevia for a sugar-free version
Pinch of salt

Flavoring ideas: Almond butter, fresh berries, caramel sauce, chocolate sauce, etc.

Instructions

  1.  Mix the almond flour and butter together. Using a medium-size muffin tray or small mason jar, fill the bottom of each mold with the almond flour mixture to about 1’ thick.
  2. In a blender, combine the cashews, sweetener of choice (maple syrup, stevia, etc.), lemon juice, water, coconut milk, coconut oil and a pinch of salt. Blend until smooth.
  3. Evenly distribute the creamy cashew layer on top of the almond flour mixture in each mold.
  4. If you wish to flavor the creamy cashew mixture, you can do it by adding the flavoring directly into the mixture before you turn on the blender or you can add the flavoring drop by drop as you blend the mixture.
  5. If you want to add some berry or caramel sauce, you can spoon the sauce and swirl it on top of the cheesecake.
  6. Put in the freezer for at least 1 hour or until firm. If you want a soft dessert, you can set them out for 10 minutes before serving, but it can also be served while frozen.
  7. Enjoy! Keep in the freezer for up to 1-2 weeks.
 Mix the almond flour and butter together. Using a medium-size muffin tray or small mason jar, fill the bottom of each mold with the almond flour mixture to about 1’ thick. In a blender, combine the cashews, sweetener of choice (maple syrup, stevia, etc.), lemon juice, water, coconut milk, coconut oil and a pinch of salt. Blend until smooth. Evenly distribute the creamy cashew layer on top of the almond flour mixture in each mold. If you wish to flavor the creamy cashew mixture, you can do it by adding the flavoring directly into the mixture before you turn on the blender or you can add the flavoring drop by drop as you blend the mixture. If you want to add some berry or caramel sauce, you can spoon the sauce and swirl it on top of the cheesecake. Put in the freezer for at least 1 hour or until firm. If you want a soft dessert, you can set them out for 10 minutes before serving, but it can also be served while frozen. Enjoy! Keep in the freezer for up to 1-2 weeks.

Nutrition Information

Per Serving: Calories: 249; Total Fat: 24 g; Saturated Fat: 14 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Cholesterol: 15 mg; Sodium: 6 mg; Potassium: 12 mg; Carbohydrate: 7 g; Fiber: 1 g; Sugar: 2 g; Protein: 3 g

Nutrition Bonus:

Vitamin C: 7%; Vitamin A: 49%; Iron: 6%; Calcium: 3%

Try adding our Collagen Peptides into anything for an easy protein boost!

 

 

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