Vegan, Easy-Bake Cheesecake

Hi Family,

SO if you follow my journey on social media, you know that I have decided to channel my obsession with good food into a platform that provides families with some sort of guidance in taking proactive part in their health.

Sooo …. this is officially the last post about food on localhost/bbf :). I started this blog as my way of sharing my journey with Christ and I think it’s unfair that food is taking all, well, some of the spotlight. 🙁 So, it is necessary that BBF has some independence. Ya? Ya!

This is a celebratory post to say hello to NATURE’s SPOONFULS! I am so excited for this new project! Oh the places we will go with good food <3!

This cheesecake is absolutely vegan and refined sugar free ! I dreamed about it weeks before I made it and it certainly didn’t disappoint! I will say, however, that there were a lot of revisions that had to be made to this recipe in order to avoid refined sugar, a lot of balancing struggles and messes made during the photoshoot; but what is a kitchen without messes? and what is an excellent recipe without the sweat?

I know I almost lose some people when I mention ‘refined sugar free’ but let me tell you guys this:

I have a Nigerian roommate who is very much resistant to new tastes, and very very ‘traditional’. I saved her a slice and she finished it in a minute and 30 seconds, OR LESS!! I am just going to leave that right here and post the recipe! 😀

INGREDIENTS:
Crust:
  • 1/2 cup walnuts
  • 1/4 cup almonds
  • 1/4 cup shredded coconut
  • 1/2 cup rolled oats/spelt flour/buckwheat flour/ (unbleached all-purpose/wheat flour should work if you have none of the above)
  • 4 mejdool dates (pitted)
  • 1 tsp of vanilla extract
Filling:
  • 1 cup (120 g) raw cashews*
  • 11/2 cup coconut milk
  • 8 ounces vegan cream cheese* (please do not sub this ingredient)
  • 1 Tbsp (7 g) arrowroot or cornstarch
  • 1 tsp pure vanilla extract
  • 1 Tbsp (15 ml) melted coconut oil (for extra creaminess)
  • 2 tsp lemon zest
  • 1-2 Tbsp (15-30 ml) lemon juice, plus more to taste
  • 1/8th tsp sea salt
  • 2 mejdool dates (pitted)

Instructions:

  1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
  2. While waiting on cashews, preheat oven to 350 degrees F  and line a standard loaf pan (or 8×8 inch baking dish) with parchment paper. Set aside.
  3. Blend all ingredients for filling in high speed blender [a food processor saves you the struggle, though ;)], till a fine meal is achieved. I was happy with some almonds left unblended because I wanted it that way.
  4. When done, you should be able to mould the ‘dough’ into a ball.
  5. Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Then, place parchment paper on top and use a flat-bottomed object, like a drinking glass, to press down firmly until it’s evenly distributed and well packed.Make sure the crust isn’t too thick on the bottom.
  6. Bake for 10 minutes, then increase heat to 375 F and bake for another  5-10 minutes, or until the edges are golden brown and there is some browning on the surface. Remove the pan from the oven to cool slightly, and reduce oven heat to 325 degrees F.
  7. Once cashews are soaked and drained, add all ingredients for filling to a high speed blender and blend until creamy and smooth. Scrape sides as needed.
  8. Taste and adjust flavor as needed; add more lemon juice for acidity, lemon zest for tartness, salt for flavor balance, and dates for sweetness.
  9. Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.
  10. Bake for 50 minutes to 1 hour, until the edges look very slightly dry and the center appears only slightly “jiggly” but not liquidy. When you shake it, it will have some give to it, but it shouldn’t all look liquid – only the center should jiggle.
  11. Let rest for 10 minutes at room temperature, then transfer to refrigerator to let cool completely (uncovered). Once cooled, cover  and continue refrigerating for a total of 5-6 hours, preferably overnight. I waited overnight 🙂
  12. To serve, lift out of pan with parchment paper and cut into bars or triangles.
  13. Enjoy as is, or with whipped cream and/or fresh berries.

*recipe adapted (and customized) from the amazing Minimalist Baker. Thank you, Dana! 🙂

See you at www.naturespoonfulscom.com! YAAAY!! 🙂 Thank you for all your support, you guys!

For the love of good food,

Nana.

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