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Kelly McGrath

Dairy Free Cinnamon Pecan Cheesecake

12/20/2017 0 Comments

Today is all about cheesecake. A delicious, dairy-free cinnamon pecan cheesecake to be exact. My holiday baking is in full swing and I love a good cheesecake for Christmas. This recipe is dairy free, refined sugar free, and incredibly easy to make. While most of my family thinks that a dessert labeled as “healthy” must taste like cardboard, this cheesecake is full of flavor. I am really pleased with how it came out and think you will be too!

I have always loved cheesecake. It is one of my favorite desserts, but since I cut down on my dairy intake my stomach is really sensitive to the stuff. When I do have a real, genuine cheesecake, I get a terrible stomach ache afterwards. You can imagine how much this upsets me, because real cheesecake is delicious. The last few years I have been experimenting with dairy free alternatives and it turns out you can make a dairy free cheesecake that is actually VERY good.

While nothing can truly duplicate cheesecake, this comes pretty darn close. The cashew base offers and incredibly similar consistency to the real thing and adds a subtle nutty flavor. I chose a cinnamon flavor but there are endless possibilities to explore. I think a lemon or blueberry cheesecake would be perfect in the summertime.

Dairy Free Cinnamon Pecan Cheesecake

  • Servings: 10-12
  • Difficulty: easy
  • Print

Ingredients

The Crust

1.5 cups of almonds

1 cup pitted dates

pinch of salt

The Cheesecake

2 cups of soaked cashews

1/2 cup canned coconut milk

1/4 cup of coconut oil melted

1/2 cup of maple syrup

2 tablespoons of lemon juice

1 tablespoon of vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon pink salt

 

Directions

  1. Lightly grease a baking pan with coconut oil or parchment paper. Set aside.
  2. Pulse the almonds, dates, and salt in the food processor until it forms a dough. Line the bottom of the pan with the crust and press evenly into the bottom and corners.
  3. In your food processor or small blender, combine all of the cheesecake ingredients. Blend on high until the mixture is creamy and has no chunks. Adjust any ingredients as you see fit. I added extra cinnamon to mine.
  4. Pour the cheesecake mixture over top of the crust and gently tap the pan on the counter to get rid of any air bubbles.
  5. Cover the pan with tin foil and place the cheesecake into the freezer to set for at least 2-3 hours.
  6. Top the cheesecake bars with whatever toppings you prefer. I lightly dusted the top of mine with cinnamon and added pecans as a garnish. These would be great with chocolate as well!
  7. Before serving let thaw for 15 minutes and cut into squares.

Enjoy!

xx Kelly

 

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