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Dairy Free Gluten Free Cashew Cheesecake

This Dairy Free Gluten Free Cashew Cheesecake is a must make. The whole idea that this is suppose to taste like a regular sugar loaded dairy packed cheesecake is false. It has the creamy consistency and looks like one but the cashews bring so much more to this mouthwatering dessert. I do not want to even call it a cheesecake but not sure what else to call it.

AND wait for it, you know I do not add any sugar to my desserts ( well 90% of the time that is ) so can you guess what I used to sweeten up this baby? Virtual high five to the person that said 6 dates. I have a friend that says I should make a cookbook called 6 dates lol. I have to give the credit of the amazing sweetness of this dish to my CSA Garden of Eden Organics. Their dates are the most AMAZING, SWEET treat I have ever tasted. We are talking pure mother natures candy with these medjool dates. They are not even in the same class as the ones you get at your local box stores. They are only available a portion of the year so I stock up when I can and keep them in my freezer. They ship too so I would highly suggest you check them out.

medjool dates

I use this brand for gluten free graham cracker crumbs. If you do not care if it is gluten free or not then you can use whatever graham crackers you have handy. The original recipe posted by The Earths Diet made it grain free and just used almond meal for the crust. Both ways taste AMAZING.

PS: You need to soak your cashews for at least 4 hours so you do have to plan ahead.

PSS: Do not forget to grab your free eBook on 9 reasons why you should eat chocolate everyday. Not only do you get to eat chocolate you also get on my mailing list so you wont miss any good recipes, coupons or other healthy living tips.

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Dairy Free Gluten Free Cashew Cheesecake
This dairy free gluten free cashew cheesecake is sure to be a hit on your holiday table this year. There is no added sugar so not only is it delicious it is nutritious and satsifying as well. Top this delight off with fresh organic berries, toasted nuts or maybe even some toasted coconut.
Dairy Free Gluten Free Cashew Cheesecake
Servings
Slices
Ingredients
Crust
Cashew Filling
Servings
Slices
Ingredients
Crust
Cashew Filling
Dairy Free Gluten Free Cashew Cheesecake
Instructions
  1. Place your almond meal and graham cracker crumbs in a food processor. If you do not have gluten free graham cracker crumbs you can just use regular ones. They get mushed up in the bowl anyways. Pulse a few times then add in the maple syrup. The mixture should be dry, but moist enough to hold together. If you need a little more moisture add in some honey, maple syrup or a little more coconut oil. Turn the base mixture into a deep pie dish (2 1/2 quarts) and press evenly to cover the bottom and sides of dish. Set aside. It is really important you press down firmly on the crust so it sets well.
  2. Now lets make the cheesecake filling, put all the ingredients in a powerful blender and blend till the filling is very smooth and light in texture. There should be no chunks at all. This took me a few times. If you need to achieve a little more creamy texture add in some maple syrup, honey or a little coconut oil. Pour the filling into prepared crust.
  3. Freeze for 4 hours. Once set, cut into slices and serve. You can keep this in the freezer or the refrigerator. Top it with whatever your heart desires or just devour it plain. NOW remember this not calorie free so stick to one slice if you can 🙂
Recipe Notes

Check out this email I got from my neighbor who just ran over and grabbed a slice.

hanks so much for sharing the cheesecake. It was delicious!

  • My first bite had some of the fruit on top and it was so tasty that I thought maybe it was just the fruit.
  • My second bite was only the filling and it was also delicious! It was creamy, tasty, and had a hint of lemon that gave it a nice aftertaste. Perfect amount of sweetness.
  • The combination of the filling and fruit topping makes it a real winner!
  • Although you said that there wasn’t really a crust, I liked the change of consistency that the graham crackers gave it.
  • I don’t know how you would do it, but my only suggestion is to solidify the graham cracker crumbs so that it would have a bit more of the texture of a crust.
  • As is, it was still delicious!
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