Christmas Spice No-Bake Cheesecake
- Prep Time: 10 minutes
- Total Time: 2 hours 10 minutes
- Yield: 12 1x
Description
A dairy-free cheesecake that’s even better than the original. Creamy, rich, and oh-so-versatile. Check out the three other ways to flavour this recipe below.
Ingredients
Scale
For the Crust
- 1 cup walnuts, raw and unsalted
- 6 Medjool dates, pitted
- 2 tablespoons extra-virgin coconut oil
- 1 teaspoon pure vanilla extract
For the Christmas Spice Filling
- 3 cups cashews, soaked
- 1 ½ cups unsweetened oat milk
- 1 cup pure maple syrup
- ¼ cup blackstrap molasses
- 1 tablespoon cinnamon
- 1 ½ teaspoons pure vanilla extract
- 1 ½ teaspoons nutmeg
- ¼ teaspoon sea salt
- ¾ cup extra-virgin coconut oil
- ¼ cup arrowroot powder
Instructions
To Make the Crust
- In a food processor, combine the walnuts, dates, oil, and vanilla. Process on high for 30 seconds, and then pulse, if needed, until it is roughly blended and begins holding together.
- In a 7-inch cheesecake pan, press the walnut mixture down evenly to cover the bottom and create the crust.
To Make the Filling
- In a high-speed blender, combine the cashews, oat milk, maple syrup, molasses, cinnamon, vanilla, nutmeg, and sea salt. Blend on high for 30 seconds, or until very smooth.
- Add the coconut oil and arrowroot powder and blend until combined, about 10 to 15 seconds.
- Pour the filling into the cheesecake pan.
- Carefully place in the fridge and let set for 2 to 4 hours (or more, if needed).
Notes
Eggnog Filling
- 3 cups cashews, soaked
- 3 cups coconut nog
- 3 tablespoons pure maple syrup
- 3 teaspoons pure vanilla extract
- 1 1/2 teaspoons nutmeg
- 1/4 teaspoon sea salt
- ¾ cup extra-virgin coconut oil
- ¼ cup arrowroot powder
Pumpkin Filling
- 3 cups cashews, soaked
- 1 ½ cups unsweetened oat milk
- 1 cup pure maple syrup
- ¼ cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons pure vanilla extract
- ¼ teaspoon sea salt
- ¾ cup extra-virgin coconut oil
- ¼ cup arrowroot powder
Gingerbread Filling
- 3 cups cashews, soaked
- 1 ½ cups unsweetened oat milk
- 1 ½ cups pure maple syrup
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- ¾ cup extra-virgin coconut oil
- ¼ cup arrowroot powder
