Imagine a dessert that defies all expectations – a creamy, luscious cheesecake that's not only completely dairy-free and vegan but also paleo-friendly! This no-bake Pecan Pie Cheesecake is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or texture. Get ready to wow your taste buds and impress even the most discerning dessert lovers with a treat that's as nutritious as it is delicious!
Prep Time: 25 mins
Cook Time: -
Total Time: 25 mins
Cuisine: Paleo
Serves: 10 servings
Ingredients
- 2 cups pecans
- 1 cup dates
- 1 cup cashews (soaked)
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Soak raw cashews in warm water for at least 2 hours or overnight to soften, then drain and rinse thoroughly.
- In a food processor, pulse pecans and dates together until they form a sticky, crumbly texture that holds together when pressed. This will create the pie crust base.
- Press the pecan-date mixture firmly into the bottom of a 9-inch springform pan or pie dish, creating an even, compact layer. Place in the refrigerator to set.
- Drain the soaked cashews and add them to a high-speed blender. Combine with maple syrup, melted coconut oil, vanilla extract, and salt.
- Blend the cashew mixture on high speed until completely smooth and creamy, stopping to scrape down the sides as needed. The texture should be silky and free of lumps.
- Pour the cashew cream filling over the pecan-date crust, smoothing the top with a spatula to ensure an even surface.
- Place the cheesecake in the refrigerator and allow to set for at least 4-6 hours, preferably overnight, to achieve the best firm texture.
- Before serving, garnish with additional whole pecans or a drizzle of maple syrup. Slice and serve chilled.
Tips
- Cashew Soaking is Crucial: For the smoothest, creamiest filling, ensure your cashews are thoroughly soaked. The longer they soak (preferably overnight), the more velvety your cheesecake will be.
- Invest in a High-Speed Blender: A powerful blender is key to achieving that silky-smooth texture without any lumps.
- Patience is Your Friend: Allow the cheesecake to set completely in the refrigerator for at least 4-6 hours. Overnight is even better for the perfect firm consistency.
- Room Temperature Matters: Take the cheesecake out of the refrigerator 10-15 minutes before serving to soften slightly and enhance the flavors.
- Get Creative with Garnishes: While whole pecans and maple syrup drizzle are classic, try topping with cacao nibs, coconut flakes, or a sprinkle of cinnamon for extra flair.
- Storage Tip: This cheesecake can be stored in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead dessert.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 24g
Saturated Fat: 6g
Cholesterol: 0mg
