Recipes

No-Bake Dairy-Free Cheesecake: 2 Ways!

I love developing and sharing recipes, especially ones that are allergen-free and safe for everyone to eat! These days my schedule is so hectic, I struggle to find time to practice this favourite pastime of mine.

This is one of the recipes I sampled during one of my cheesecake workshops back in the summer. During that workshop, I talked about the many different ways to make dairy and allergen-free cheesecake. Along with different flavours, we also sampled a variety of different crust and filling options.

There are many different combinations of ingredients to try, but for this post, I went with my favourite – chocolate peanut butter! Not a fan of chocolate peanut butter? No problem! At the bottom of the page, I explain how you can easily transform this recipe into a fruit flavoured cheesecake.

Crust Options:

The first crust option uses pecans and dates. For those who avoid nuts, you can use either oats or oats combined with hemp seeds.

Crust Option #1: Pecan and Dates

  • 12 pitted Medjool dates
  • 1 cup pecans
  • Pinch of Himalayan pink salt
  1. Pour the pecans into a food processor and blend until finely chopped.
  2. Add the dates and salt and continue to process until the mixture starts to clump together.
  3. Grease the sides of your springform pan with coconut oil and place a piece of parchment paper on the bottom. Add the crust mixture to the pan, pressing down firmly.

Crust Option #2: Hemp Seeds and Oats

  • 12 pitted Medjool dates
  • 1/2 cup hemp seeds
  • 1 cup rolled oats
  • Pinch of Himalayan pink salt
  • A touch of water, as needed. Hemp seeds are very absorbent. If the mixture seems too dry, add small amounts of water as needed.
  1. Add oats to a food processor and pulse until it resembles course flour.
  2. Add the hemp seeds, dates and salt and continue to process until the mixture starts to clump together.
  3. Grease the sides of your springform pan with coconut oil and place a piece of parchment paper on the bottom. Add the crust mixture to the pan, pressing down firmly.

Filling Options

For the filling, two options are Daiya cream cheeze (dairy-free, soy-free, gluten-free, egg-free, nut-free) or blended cashews.

The benefit of using the Daiya Cream Cheeze is that it’s more room temperature stable than a cashew base cheesecake without keeping it frozen.  To make the cashew cheesecake more room temperature stable, you can use agar.

Using Agar (optional)
Agar or agar-agar is a jelly-like substance, obtained from algae.
It’s available as a powder or flakes. Agar can be used as a vegetarian substitute for gelatin to thicken for soups, fruit preserves, pies and cheesecake.
Agar has to be boiled for at least 2-3 minutes for it to activate. Once you start using the agar, you have to move fast before it becomes too thick to mix in with your other ingredients.

Amount:
Mix 2 tablespoons of agar flakes with 8 tablespoons of water in a tiny saucepan. Bring to a light boil while continuously whisking. Simmer for 4-5 minutes. Let sit for one minute, then add to your recipe. Using agar in the cashew cheesecake will make it more room temperature stable so you can keep it out of the freezer without it melting right away.

No-Bake Chocolate Peanut Butter Cheezecake: 2 ways!

Filling Option #1: Daiya Cream Cheeze Filling

  • 2 (227g) containers of Daiya Plain Cream Cheese Style Spread
  • 1/2 cup *coconut cream
  • 2 Tbsp. natural vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
    * Coconut Cream: Take a can of full fat coconut milk and place in the refrigerator for 8 hours.
    Scoop out the solidified coconut cream that settles on top.
    Chocolate Peanut Butter Swirl Topping
  • 1/2 cup unsweetened, smooth peanut butter, mixed with 1 Tbsp. coconut oil
  • 1/2 cup dairy-free chocolate chips (Enjoy Life), mixed with 1 Tbsp. coconut oil
    The coconut oil added to the peanut butter and chocolate allows you to swirl it easier on top of the cheesecake.
  1. Add the Daiya cream cheeze spread, coconut cream, vanilla, coconut sugar and maple syrup to a food processor and blend until smooth.
  2. Pour mixture into your springform pan (on top of your already prepared crust).
  3. In a small pot, warm up the peanut butter with 1 Tbsp. coconut oil.
  4. In a double boiler, melt chocolate with 1 Tbsp. of coconut oil. You want both the peanut butter and chocolate to be melted and ready to go at the same time.
  5. Drop dollops of the peanut butter on top of the batter in the springform pan and use the end of a knife to swirl it around.
  6. Drop dollops of the melted chocolate on top of the batter and use the end of a knife to make swirl designs.
  7. Place in the fridge for at least 4-6 hours.
  8. Enjoy!

Filling Option #2: Cashews

  • 2 1/2 cups raw cashews, soaked for 20 minutes, then drained. Soaking the cashews softens them and allows them to blend up more smoothly.
  • 1 cup full fat coconut cream
  • 2 Tbsp. natural vanilla extract
  • 1/4 cup coconut sugar
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil, melted
  1. Combine soaked cashews, coconut cream, vanilla, coconut sugar and maple syrup to a food processor and blend until smooth.
  2. * If you are using agar, prepare it at this point. If not, continue to step 3.
    Add 2 tablespoons of agar flakes to a small pot with 8 tablespoons of water. Bring to a boil.  Reduce heat and whisk for 2-3 minutes, until dissolved. Add the agar to the cashew mixture and blend well.
  3. Pour mixture into your springform pan (on top of your already prepared crust).
  4. In a small pot, warm up the peanut butter with 1 Tbsp. coconut oil.
  5. In a double boiler, melt chocolate with 1 Tbsp. of coconut oil. You want both the peanut butter and chocolate to be melted and ready to go at the same time.
  6. Drop dollops of the peanut butter on top of the batter already poured in the springform pan. Use the end of a sharp knife to swirl it around.
  7. Drop dollops of the melted chocolate on top and use the end of a knife to make swirl designs.
  8. Place in the fridge for at least 4-6 hours.
  9. Enjoy!

Additional Flavour Options
Berries of your choice:
1 cup berries + 1 tablespoon maple syrup.
Add berries and maple syrup to a blender or food processor and pulse until almost smooth. You can then either add the berry mixture directly to the cheesecake batter, or swirl it on top.

Blueberry Lime Zest
This is one of my favourite flavour combinations after chocolate peanut butter! The only difference is that you’ll be blending the juice and zest of 1 lime in with the filling (not with the blueberries).

 

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