If you’re going grain-free, dairy-free, and egg-free, really great desserts are hard to come by. But this one is definitely awesome. And it’s a fun one for getting people to guess the ingredients! No one has guessed them so far.
This amazing recipe is brought to you (for the most part) by the Urban Poser. For the cheesecake filling recipe, click here:
I made some revisions to the crust, so I’ll write my version below. And since I like to make an actual round cheesecake instead of chocolate-dipped bites—and my pie pan is shallow—I make a half recipe of the filling but a full recipe of the crust. If you have a deeper pie pan, you may wish to make a full recipe. It’s delicious enough to want more of it! 🙂
I also find it helpful to have a timeline for when to start making the cheesecake, since, though it’s quick and easy as far as active prep time, it does have to ferment about 12 hours.
Timeline for Cheesecake:
3 or 4pm the day before: Put cashews to soak
7:30pm: Bake crust. When crust is cool, cover and let sit overnight.*
8pm: Rinse cashews and blend with coconut milk and probiotic powder. Set to ferment.
8 or 9am: Take cashew cheese out of oven or off dehydrator, mix filling, and pour into crust. Chill finished cheesecake in refrigerator.
*You can also just make the crust in the morning and let it cool while mixing the filling.
1 1/4 cup cashew flour*
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons honey
1 tablespoon softened coconut oil
2 teaspoons vanilla
Mix all ingredients in a bowl, then press into pie pan greased with coconut oil. Bake at 325° for 11 minutes, until golden.
*I grind the cashew flour in my Cuisinart food processor or Vitamix. The flour is done just before it turns into butter; the crumbs should stick together like play dough when rolled between your fingers.
Note: the crust recipe also makes great cookies! Just roll the dough into balls and press lightly onto greased or parchment-lined pan. Bake as above—325° for about 11 minutes.