I love cheesecake! This no bake cheese cake recipe is very delicious, super easy to make, and surprisingly pretty healthy too.
This is the perfect recipe to try if you’re still hustling to loose weight by the summertime.
Ingredients for No Bake Cheesecake
For the “cheese”:
- 3 cups of cashews (optional: soak for at least 1 hour)
- juice of one lemon
- 3 TB of honey
- 3/4 cup of coconut oil
- 1/2 cup of purified water
- 1 tsp of vanilla
For raspberry sauce:
- 1/2 bag of frozen raspberries
- 1/2 cup of dates, pitted
Instructions for No Bake Cheesecake
Get a clean pie dish. Place a thin layer of dried coconut in the dish and set aside.
Let’s make the crust, which taste like a dessert all by itself! In a food processor, mix macadamia nuts and dates together. Press the mixture into the pie dish over top the coconut. Make sure to cover the entire pie dish and you can even press some of the mixture along the sides of the dish.
To make the “cheese,” use a food processor (or blender) to grind the cashews. Add the lemon, honey, coconut oil, and vanilla to the mixture. While the ingredients are being processed, slowly add 1/2 cup of water. Blend or process until smooth.
Taste the mixture to see if you want to add more vanilla or honey according to your preferred taste.
Pour the cheesecake mixture onto the crust. Place the cheesecake in the freezer for about 1-2 hours (depending on your freezer temp) until it is firm.
Now, let’s make the raspberry sauce. Place the frozen raspberries and dates in the food processor and process.
Once the cheesecake is firm, remove it from the freeze, and add the raspberry sauce on top. Place the cheesecake in the refrigerator. It will be ready to eat in one hour, but leave it in overnight to allow it to reach it’s optimum delicious taste.
Enjoy! Come back and let me know how it turns out!
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