Delicious Dairy Free Cheesecake Recipe - Tickly Mouth

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is a lower glycemic alternative.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Oat crust is gluten-free and lower in calories.

agar-agar

🥗Healthier: gelatin

💰Cheaper: cornstarch

Cornstarch is a more economical thickening agent.

Soak 200 grams of cashew nuts in cold water for at least 5 hours or overnight.

Prepare half a cup of pitted dates and half a cup of walnuts, then add them to a food processor with a quarter of a teaspoon of sea salt.

Blitz the mixture until it resembles big biscuit crumbs and holds together when squished.

Press the crumb mixture into a 6-inch cake tin and set aside.

In a saucepan, melt a third of a cup of coconut oil and a third of a cup of honey over gentle heat until fully liquid.

Drain the soaked cashews and add them to a blender along with the juice of two lemons, the seeds from a vanilla bean pod, and the melted honey and coconut oil.

Blend the mixture until it is super smooth and has a cheesecake-like consistency.

Pour two thirds of the blended mixture into the cake tin with the crust and smooth it out.

Blend a cup of raspberries until smooth and then pour this mixture on top of the cheesecake layer, smoothing it out again.

Place the cheesecake in the freezer until completely set, ideally overnight.

Remove the cheesecake from the freezer half an hour before serving to allow it to soften slightly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens