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No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan)

No-Bake Vanilla Bean Cheesecake with Chocolate Ganache (Gluten Free, Paleo + Vegan) is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , vegan

By
Prep Time: 30 minutes
Cook time: 240 minutes
Total time: 270 minutes
Yield: 10 Servings
Tags: Vegan
Health Score: 7 %

Ingredients:

1/2 cup

almond flour
1/3 cup

canned coconut milk
1/2 cup

canned coconut milk
1 teaspoon

cinnamon
1/4 cup

coconut oil
2 tablespoons

coconut oil
3 oz

dark chocolate
2

dates
1/4 teaspoon

kosher salt
2 tablespoons

lemon juice
1/3 cup

maple syrup
2 cups

raw cashews
1 tablespoon

vanilla extract
1/2 cup

walnuts

Instructions:

  1. Grease a 6 springform pan with coconut oil, or line an 6 cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.

  2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Dont over process, or itll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isnt super high-powered.Once its smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.

  3. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.

  4. Place in the freezer.

  5. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.

  6. Serve immediately, or place in the freezer until ready to serve.

  7. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.Store leftovers tightly wrapped in the freezer.

Wine Pairing :

  • lambrusco dolce
  • late harvest riesling
  • sauternes

Cheesecake on the menu? Try pairing with Lambrusco Dolce, Late Harvest Riesling, and Sauternes. White dessert wines are a safe pick for cheesecake (without chocolate), but a sweet lambrusco will be so good with classic strawberry cheesecake.