Have you ever been in a mood where you just want to bake desserts and share them with everyone? This was me the other week - except our oven wasn't working so the baking part had to wait.
Instead I decided to recreate our favourite cheesecake recipe whatever ingredients we had on hand. This meant a no-bake cheesecake with NO cashews or lemon juice - these are usually key ingredients! And thankfully I did decide to improvise because this recipe was created :)
Sweet, creamy, chocolatey, and lighter than most cheesecakes out there.
Give it to anyone and I promise they won't guess that its actually good for you.
Ready in 5 hours | Yields 8 servings
INGREDIENTS
BASE
1.5 Cups Pitted Medjool Dates
1/4 cup coconut flour*
1.5 tbs raw cacao powder
1/2 cup rolled oats
1/4-1/2 cup water
FILLING
1/2 cup coconut milk
1 cup raw almonds, soaked overnight
1 tbs raw cacao powder
2 small bananas
1/4 cup pitted dates
2 tbs rose water
TOP LAYER
1.5 cups frozen blueberries**
1.5 cups coconut milk
1 cup dates
1/2 cup sunflower seeds
METHOD
Using a food processor, add all base ingredients, apart from the water, and blitz until a crumbly mixture has formed. Then slowly add in the water, and blend until the mixture has reached a sticky, slightly crumbly, dough like consistency.
Pour the base mixture into a round cake tin, and press down to spread the mixture until the surface of the pan is covered with an even base layer.
Sprinkle extra coconut flour and chopped blueberries over the base to form a thin, even layer. To chop the berries, place in food processor and blitz lightly.
To make the first layer, place all filling ingredients into a high speed blender and blend until a smooth mixture has formed. Then pour the mixture into the cake tin and use a spoon to spread the mixture evenly over the first 2 layers. Try to keep the extra layer of coconut and cherries intact.
Repeat step 4 with the top layer by blending all ingredients and spreading over the filling to create the final layer of the cake.
Place the cake in the freezer and freeze for at least 4 hours.
Before serving, decorate the cake with blueberries, shaved chocolate, extra coconut flour…whatever floats you boat! If frozen for longer, leave to thaw on the bench or in the fridge for 30 minutes before serving.
NOTES AND VARIATIONS
Layer the cake in the following order:
Base, sprinkle of coconut flour + chopped berries, filling, topping, decor.
*Coconut flour can be store brought or made by blending dried shredded coconut in a food processor.
**Blueberries can be replaced with any other berry to also produce a delicious result. Our cherry ripe cheese cake uses cherries and produces a result just as delicious.
Storage: Keep in freezer for up to 3 months
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