This dairy-free, no-bake cheesecake is creamy, delicious, and has the cream cheese–like texture you want in a cheesecake. It takes only about thirty minutes to make once all the ingredients are ready, but it does require some inactive time: one to two days to allow the cashews to ferment and four to six hours for the cheesecake to set in the fridge.
Ingredients
Crust
- 1 cup raw, unsalted almonds
- 3 fresh Medjool dates, pitted
- 1 tablespoon coconut oil
- Pinch unrefined sea salt
Filling
- 2 cups raw, unsalted cashews
- 1 cup filtered water
- 1 probiotic capsule or ¼ teaspoon probiotic powder
- ¼ cup plus 1 tablespoon pure maple syrup (5 tablespoons)
- 1 teaspoon vanilla powder
- ½ cup coconut oil
- ½ cup lecithin
- 2 cups almond milk
- 2½ cups fresh blackberries (if using frozen, allow them to thaw before making the cheesecake), plus more for garnish (optional)
How to Make It
- For the crust, in a food processor, combine all crust ingredients, and blend until finely chopped. Transfer to a 12-inch springform pan, and press over the bottom surface of the pan until it is firm.
- For the filling, in a medium bowl, combine the cashews, water, and the contents of the probiotic capsule (discarding the empty capsule shell) or probiotic powder; stir the mixture until it is combined. Cover with a lid or clean cloth, and let sit for twenty-four to forty-eight hours to culture.
- In a blender, combine the cashew mixture with the maple syrup, vanilla powder, oil, lecithin, and milk, and blend until smooth. Add the blackberries, and blend until smooth.
- Pour the mixture over the crust. Refrigerate for four to six hours, or until set. Garnish with additional blackberries, if desired, and serve. The cheesecake lasts approximately four days in the refrigerator in a covered container.