For every health-conscious person out there who cannot tolerate dairy, this recipe is the perfect thing ever to exist. I love this recipe because it requires no baking and only seven ingredients. Although you can make a dairy-free, sugar-free cheesecake using cream cheese, this recipe is especially dedicated to those who don’t like dairy at all.
The filling in this cheesecake recipe is a combination of raw cashews (soaked), full-fat coconut milk, lemon juice, and sugar-free confectioners/powdered sugar.
Once you have all the ingredients, the next thing you need to do is blend them until you form a thick filling texture. Do you like the tang in the cheesecake that cream cheese provides? Well, you can get the same tang using lemon juice.
So, without any further ado and details about the dessert, let’s start with the recipe!
Required Ingredients to Make Cheesecake
1. Coconut Milk
As we aren’t using any dairy products in this recipe, coconut milk instead of regular cow milk is an excellent substitute. Full-fat coconut milk doesn’t just add rich creaminess to the cheesecake but also helps blend the nutty cashews so you can get a smooth and thick filling that makes the cake perfect. In addition, coconut milk also adds a natural sweetness and mimics the cream cheese.
Instead of using cream cheese to make the filling for it, I use soaked raw cashews to create the thick and creamy filling. Make sure to use raw and soaked cashews only; otherwise, the filling will stay grainy. Also, you need to have a high-power blender to get the thick consistency of the filling.
3. Lemon Juice
Yes, you get it right – lemon juice is used for the tang! It mimics that “cheese” flavor of the cream cheese. And yes, you can add the lemon juice as much as you desire (just don’t turn it into a lemon cheesecake). For instance, if you like a strong tangy flavor in your cheesecake, add a bit more lemon juice into the mixture. However, I like the perfect balance of sweet, creamy, and tangy flavor, so I add just enough lemon juice to get that.
With my experience, I recommend using fresh lemon juice instead of pre-squeezed as it has a fresher flavor.
4. Sugar-free Confectioners Sugar
To make this dessert low-carb in a real sense, I recommend everyone to use sugar-free powdered sugar. It must be confectioners sugar; otherwise, you will get a gritty textured cheesecake that no one likes. I mostly use Swerve Sweetener or Truvia Confectioners calorie-free sweetener. Both are amazing!
5. Sea Salt & Vanilla
These ingredients play the role of flavor enhancers in the recipe! Just a hint of vanilla extract and sea salt can go a long way and add warmth to your cheesecake.
The crust of this cheesecake is made with raw cashews and almonds. Adding these ingredients results in a nutty flavor and great texture. Also, I prefer using sugar-free confectioners’ sugar to add that sweetened flavor to the crust.
7. Coconut Oil
Coconut oil is used in this recipe to perfectly bind and blend the raw almonds to give us a no-bake cheesecake that holds nicely.
So, now you know all the ingredients, let’s jump to the instructions section.
Instructions to Make Cheesecake
Step 1: Soaking the Cashews
The key step to getting the perfect filling is soaking the cashews (overnight). Soaking them will soften them up so you can easily blend them into a creamy consistency. To speed up the process, you can also soak the cashews in boiling water for about 2 to 3 hours.
Step 2: Preparing the Crust
Add all the ingredients of the crust into a high-speed food processor and blend them until combined well and the nuts are chopped into tiny pieces. You may need to add some coconut oil (1-3 tablespoons) to get the ideal consistency.
Once you’ve blended the ingredients, grab an 8-inch springform pan, put parchment paper on it, and transfer the crust mixture on it. After that, use your hands to press the crust evenly.
Step 3: Making the Filling
Drain and rinse the soaked cashews and throw them into a high-speed food processor along with other filling ingredients. And yes, it isn’t necessary to have them dried up completely; they can be a little moist. Blend all the ingredients until they are completely smooth. You may also need to stop the blender once or twice and scrape the sides of the blender jug with a rubber spatula to get the silky smooth consistency.
Once blended, pour the filling on the crust and smooth it into an even layer. After that, transfer your cheesecake into the freezer and let it sit there for about 2 hours.
When you want to serve the cheesecake, allow it to thaw for at least 15 to 20 minutes (if it has been in the freezer for a long time), and slice it using a sharp knife. Voila! You have the delicious, smooth, and silky cheesecake ready on the table without adding sugar and dairy.
This cheesecake recipe is ideal for everyone who wants to eat a delicious dessert without consuming too many calories and dairy. Not just I love this recipe for it being low-carb, but also its smooth, silky texture and perfect flavor. And guess what? You can also pair this cheesecake with a cup of hot espresso or cappuccino.
So, why don’t you run to your kitchen and soak the cashews, to begin with, the first step towards making a healthy cheesecake?