Cheesecake Recipe! (Well Sort Of Because It’s Vegan, Dairy Free, No-Bake, No Sugar Added, And Date-Sweetened)
So, I have a dilemma and need your help!
When you start cooking and baking vegan or plant-based, you come across all these recipes that are named after something you used to eat, but can’t eat anymore. No-cheese queso dip, dairy-free ice cream, lentil meat loaf just to name a few. But is it really queso without cheese? What puts the cream in ice cream when it’s dairy free? And come on, lentils are delicious, but that is not meatloaf.
All these dishes look like and sort of taste like that “old thing,” but in reality they are not and never will be that old thing. And I get it…by naming these dishes after other dishes it helps with popularity and makes it easier for people to experience the dish for the first time. But sometimes, I feel like I’m doing my plants an injustice by forcing them to be something they are not. It’s like I hear the plants whispering, “just let me be me!” After all, that dip may not be queso, but I think I like it even better…
(Is this the point in my plant-based blogging where my plant passion just makes me seem crazy? Honestly, if it’s time for that talk, you can tell me…)
Anyways, this all leads me to this next recipe. It’s sort of like cheesecake, it’s sort of like ice cream. And whether or not that statement is true, what I know for sure is that I JUST WANT MORE of these delicious non-cheese, non-cream dessert thingies. Lucky for me they’re made almost entirely with whole plants, so I can eat more!
So, this is where I need help! Will you make these and tell me what you’d name them? Leave comments or post on my Instagram!
Non-Cheese, Non-Cream Dessert Thingies That Are Sort Of Like Cheesecake and Ice Cream Combined
Start with the crust – it’s nothing but dates and pecans! Sometimes I do half pecan/half walnut. Play with it and see what you prefer! Press equal amounts into each tin and stick it in the freezer.
Up next is the creamy middle. Cashews, dates, coconut oil, almond butter, and almond milk work their magic for this portion. If you like the flavor of coconut, try using coconut milk instead of almond milk. Both work!
Pour over the crust, splitting equally between muffin tins and freeze again. Make sure to leave a litttttle space for the next amazing layer.
Finally, top it all off with some no-sugar added chocolate and freeze one more time, this time overnight. Noooo, not overnight!! Okay, at least six hours.
Then stand back and admire their beauty. Yeaaaah right…DEVOUR.