No Bake Layered Cheesecake

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Cooking time
45 mins
Difficulty
moderate
Meal course
Desert
Posted by
1 tbsp
Lemon Juice
1 c
Blueberries
1 c
Freeze Dried Blueberries
1 tbsp
Vanilla extract
2 tbsp
Lemon Juice
1 c
Maple Syrup
1 c
Coconut Oil
1 c
Canned Coconut Milk
2 c
Cashews
1 tsp
Salt
1 tsp
Cinnamon
2 tbsp
Coconut Oil
2 Full
Dates
1 c
Almond Flour
1 c
Raw Pecans
1 tbsp
Chia Seeds
No Bake Layered Cheesecake
  1. Grease a 6" springform pan with coconut oil, or line the cake pan with strips of parchment paper for easy removal, and grease well with coconut oil.
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize it until it comes together into a sticky dough, with small pecan bits remaining (Don't over process, or it'll turn into nut butter).
  3. Press the pecan date dough evenly along the bottom of the prepared cake pan.
  4. Blend and combine all of the filling ingredients except for the freeze dried blueberries and blend for about 2 minutes or until the mixture is silky smooth and creamy. Scrape down the sides as necessary
  5. Once smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
  6. Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  7. Place in the freezer
  8. Add the freeze dried blueberries to the remaining batter and blend to incorporate.
  9. Spread over the plain layer and return to the pan to the freezer.
  10. Add fresh blueberries, lemon juice, and chia seeds to a blender and blend until smooth and then pour over the other layers.
  11. Place in the freezer to set for about 3 hours or until completely firm before slicing and serving.
  12. Serve frozen or let thaw at room temperature for 10-15 minutes before serving.
  13. Store in the freezer for up to 2 weeks.

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