This cheesecake is simply divine! I find that it's so much lighter than the dairy cheesecake - and just feels so good. The perfect dessert / put me in a good mood type of treat!
You can technically use any other SCD crust recipe, but this one is sooo good - the crunchy texture, and delightful taste really enhances this dessert! Note - the filling has an overnight prep step - so start with that...
1 cup Pecan Halves or Pieces
2 Tblsp Coconut Butter, softened (do not mistaken with coconut oil - I used this one)
6 Medjool Dates, chopped (if dates are hard, soften in warm water for a few minutes)
1/2 tspn Vanilla Extract
1. Place pecans pieces into a food processor fitted with the S blade.
2. Pulse the processor until the largest pieces are as big as lentils.
3. Add the softened coconut butter and dates and blend until mixed evenly.
4. Transfer the mixture to a 9-inch pie pan, and press the mixture with your fingers to cover the bottom and sides of the pan. The consistency should allow for you to mold the crust to the pie pan evenly.
2 cups raw, unsalted Cashews, soaked overnight (I used this one)
1/2 cup Coconut Milk (use the top concentrated portion from the can - and add some of the liquid ONLY if needed for blending)
1/3 cup Honey
1/4 cup Coconut Oil
Juice of a half large Lemon
2 tspn Vanilla Extract
1. Cover the cashews with boiling water, and place in fridge overnight to soak. This step is a must- for the ultimate smooth cheesecake consistency.
2. Drain and rinse the cashews, until the water runs clear.
3. Add all filling ingredients to a high speed blender and blend until very smooth. (Add the soaked cashews LAST - this will help for easier blending).
4. Pour this over the crust and smooth down with the back of a spoon.
5. If you want a nice decoration, you can drizzle Wellbee's Strawberry Jam and then with a toothpick make a nice marbleized look.
5. Place the cheesecake in the freezer to set until firm, about 4 to 6 hours.
6. This can be served either frozen for a firm texture, or thawed in fridge for an hour before serving, or from the fridge - depending how you like it.