Vegan Cheesecake For 4th Of July

This post is part of our restricted diet series from Beth of Tasty Yummies.

This week I thought it was appropriate to share a fun patriotic-inspired treat that you could take to any BBQ or picnic on the 4th! Not only is this dessert festive, but it is super simple to make, doesn’t require you to ever heat up the oven and it is sure to please everyone — restricted diets or not. This “cheesecake” has a smooth and creamy flavor, with a bright tanginess you would find in most traditional cheesecakes. The crust is simple and complements the filling perfectly. The best part about this crust, besides it being raw, is how versatile it can be. You can use whatever nuts you have — I went with 1 cup raw macadamia nuts and 1/2 cup raw almonds.  It would be great for many other pie recipes, too!

Keep in mind that this recipe makes a 9″ springform pan, so if your pan is smaller you will have a larger/taller cheesecake, or you can just cut the recipe down a bit.

vegan cheesecake 4th of july

No-Bake Vegan “Cheesecake” – Gluten-free + Refined Sugar-free

Makes 9″ Springform Pan

Serves 8 to 12

Crust:

8 medjool dates

1 1/2 cups raw macadamia nuts (pecans, almonds, walnuts or any combination of these will work, too)

1/4 tsp sea salt

1/4 cup shredded coconut

1 teaspoon lemon zest

1/8 teaspoon cinnamon

pinch of nutmeg

Filling:

2 1/2 cups raw cashews (soaked overnight)

1/3 cup coconut oil, in liquid state

1/2 cup freshly squeezed lemon or lime juice

1/2 cup maple syrup (honey would also be really nice, just not vegan)

6 tablespoons water (you may want a little more if it is too thick)

1 tablespoon vanilla extract

Fresh strawberries and blueberries or other berries for topping

**DO AHEAD** Soak the cashews overnight the night before you are making this. Soak the dates for about 1 hour before you make the crust.

Line the bottom of a round 9″ springform pan with parchment paper; set aside. In a food processor fitted with the S blade, process the nuts, salt, coconut, lemon zest and spices until you have an almost flour-like consistency, leaving some bits of the nuts make for a nice texture. Add the dates and pulse until combined into a sticky and chunky mixture. You aren’t looking for this to be smooth, you should still see flecks of dates and the raw nuts. Press mixture into the prepared springform pan, then cover with plastic or foil and freeze until ready to use.

Once the cashews have soaked, discard the soaking water, give them a quick rinse and add the cashews to the container of a high speed blender or food processor. Add the coconut oil, lemon juice, maple syrup (or other sweetener), vanilla and water. If the mixture is too thick, add just a little more water, one teaspoon at a time. It should be a very thick mixture so don’t add too much. Once blended, pour the cashew mixture over the crust and freeze overnight, or until solid.

When ready to serve, allow the tart to thaw for 15 minutes, then top with freshly sliced strawberries and the blueberries.

vegan cheesecake 4th of july

More healthy recipes from the BLDG 25 Blog.

Comments

  1. This sounds delicious, especially since I’m one of the few people in the world who doesn’t like cheesecake or cheese.

  2. This is exciting, ever since I had to give up dairy, I have missed cheesecake the most… Must try this!

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  4. I made this for the 4th, and it was a huge hit with restricted and non-restricted eaters. As a non-dairy girl myself, I was so excited to try the cashew-based cake. It was SO TASTY!! Go VitaMix, as well, as it made the mixing super easy. I added more lemon juice and left out the water, and the tartness went really well with the creamy cake and sweet berries. I also only froze the cake for three hours, and it turned out really well. Fantastic!

  5. Can I use roasted cashews instead of raw ones? I couldn’t find raw cashews anywhere but I have some non salted roasted ones at home!

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