Cheesecake is often a recipe filled with processed sugar, butter, eggs, and high-fat dairy products such as sour cream and cream cheese. While a slice of cheesecake in itself is not going to give you diabetes, it’s important for us to consider the ingredients in our food.
That being said, what if I told you could have your cheesecake and eat it too? By using plant-based, whole foods in this cheesecake recipe, we are able to treat our bodies well while also having a delicious holiday dessert. As an added bonus, these cheesecakes do not require baking, only freezing!
Brandless has the main ingredients for this recipe: Almonds, Cashews, Coconut Oil, Maple Syrup (or Agave Nectar), Cinnamon, Nutmeg, and Pink Himalayan Salt. All you need to pick up from the store are ingredients: dates, coconut milk, and a lemon! This is a quick and easy recipe you can make in the food processor and blender that will be a hit at Thanksgiving, Friendsgiving, Christmas, or during any holiday celebration! Enjoy!
- 1 bag Brandless raw almonds
- 1 cup pitted Medjool dates (about 10)
- ⅛-¼ teaspoon pink Himalayan sea salt
- 1.5 bags Brandless raw cashews, rinsed and soaked overnight
- 1/3 cup Brandless coconut oil
- 1/2 cup full-fat coconut milk (feel free to add more for consistency)
- 1 large lemon, juiced (about 1/4 cup lemon juice)
- 1/2 cup Brandless maple syrup (or Brandless agave nectar)
- 1 pinch pink Himalayan sea salt (or any coarse salt will do)
- Place cashews in a fine mesh strainer and rinse with cold water to remove salt. Once rinsed, place in a glass container with a lid and cover with cool water and soak overnight. For quick soaking, cover with boiling water and soak for 30 minutes. Set aside.
- Add dates and almonds to a food processor and mix on high until finely ground. Pulse until a very loose dough forms, where you can press it together and it will stick. Add more dates (or pulse longer) if too dry and add more almonds if too sticky. Set aside.
- Lightly spray a 12 slot muffin pan (or a 24 slot mini-muffin pan) with oil.
- If using a regular-sized muffin pan, scoop out 2 tablespoons almond-date crust into each slot and press it down with your fingers until flat. If using a mini-muffin pan, scoop 1 teaspoon crust into each and press with fingers. Place in freezer to firm up until ready for filling.
- Add the filling ingredients to a high-powered blender (minus the ‘Additional Flavors’) and mix on high for about one minute until smooth. If needed, add more lemon juice, coconut milk, or maple syrup to taste or to help it liquify and blend better.
- If you are wanting plain cheesecakes, you can stop here and begin pouring into muffin tins. If you would like to flavor, you have the option to blend in now! If you want to make both flavors (pumpkin spice & eggnog) divide your mix into two and set one aside. Blend each separately and pour onto crust.
- Divide filling evenly among the muffin tins and tap the tin on the counter to pack down. Cover and freeze until hard (usually about 4-5 hours, best overnight!).
- Once they are ready, run a butter knife around the edges to pop them out! You can eat them frozen (my personal favorite!) or set them out for 15 minutes to thaw. They keep in the freezer for 1-2 weeks.