No Bake No Dairy Cheesecake Choco-berry

This is the easiest, quickest, healthiest, and most delicious cheesecake I’ve ever had! And it’s not even a cheesecake; it only pretends to be one. It plays its role very well – if you don’t know, you can’t tell! Ooops, I didn’t mean to rhyme, it sort of happened.

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Years ago, I thought that was a perfect cheesecake recipe. With some chocolate, of course (to see my Rules of Dessert, click here).  Then cheese devised a conspiracy with eggs, and together they abandoned my life.  Who was there to console me but Toffuti, my best friend! Take me, it cried, use me, believe me – I can be a cheesecake if I try really hard! So we tried together, Toffuti and I, with fruit and berries, and all kinds of flavorings, and it was good, it really was, but it wasn’t a cheesecake. I would end up hiding a little schmear of Toffuti Better than Cream Cheese under a heap of mixed berries with a strong flavor of mint to top it up.

'Do you have anything that looks like a cantaloupe but tastes like a cheesecake?'

I was worse than these two ladies – I din’t care what it looked like, as long as it tasted like cheesecake. But it didn’t, nothing did. Until I found a slew of recipes using soaked cashews to make a cream, or a paste. My first experiment, a carrot cake with cashew cream, was hugely successful. Now I could bravely venture into the cheesecake territory!

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The crust was a no-brainer: pulverized Medjool dates with walnuts, a pinch of salt and a dash of cinnamon. Been there, done that (to see Brownie on a Date, please click here).  But in my book, it’s not a dessert if it’s not chocolate, so some unsweetened cocoa powder corrected this situation.  Whenever I make a dates and walnuts crust, I freeze it for about 10 – 20 minutes, just to help it settle down. You know, like you say to your kids, “Cool it! Settle down!”

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Now, the important part – the no-cheese cheesecake filling. I had my pre-soaked cashews and some lemon juice, which is how I make a cashew paste. To that, I added half a cup of each: olive oil, fresh blueberries, coconut milk, and blue agave. Why half a cup of each? You are asking the wrong person! I am not into math, so I just choose the easiest measurements possible, and it usually works. It definitely worked this time, but feel free to adjust according to your taste.

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You throw it all into your trusty food processor, press a button, and don’t forget to scrape the sides. Pulverize it until it gets really smooth and creamy, like – well, like a cheesecake! It did come out a bit liquidy, so I poured it into the crust and sent it back to the freezer for a while.

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Once it has settled down, and you are sure that the berries you want to use for garnish will not sink, you sprinkle it with more chocolate powder (remember my second rule of dessert: the more chocolate, the better!), and arrange your berries to make it pretty.  Back to the freezer it goes, for a couple of hours, at least. Meanwhile, you can watch The Ambassador of Jazz, the inimitable Louis Armstrong, sing his hilarious song Cheesecake.

You can unfreeze your cheesecake now! I mean, defrost. From now on, you can just keep it refrigerated, if you don’t finish it right away.

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I think it looks like a real cheesecake. Most importantly, though, it tastes like it, too!

INGREDIENTS

  • 1 cup pitted dates (preferably Medjool)
  • 1 cup walnuts
  • 1 heaping tablespoon unsweetened cocoa powder and more to garnish
  • Pinch of salt
  • 1 1/2 cup raw cashews soaked overnight
  • 1/4 cup lemon juice
  • 1/2 cup olive oil
  • 1/2 cup coconut milk
  • 1/2 cup fresh blueberries
  • 1/2 cup Blue agave
  • Garnish with fresh berries

PROCEDURE

  • Process dates with walnuts, cocoa powder and a pinch of salt. Scrape the sides, pulse until uniform paste.
  • Press paste into 9 inch round pan, freeze for 10 – 15 minutes.
  • Place the rest of ingredients into food processor. Scrape the sides, pulse until smooth and creamy consistency.
  • Pour into “crust.” Cover, freeze for 1 hour. Remove, sprinkle cocoa powder on top, garnish with blueberries and raspberries, or any other colorful berries. Cover and freeze for 2 – 3 hours.
  • Defrost for 20 – 30 minutes before cutting. Keep refrigerated for 2 – 3 days.

Enjoy!

 

 

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32 Comments Add yours

  1. The dates and walnut base remind me of Harosset, which I love. 🙂

    Liked by 1 person

    1. Yes, my daughter-in-law also makes it with dates. We make it with grated apples, cinnamon, and red wine.

      Liked by 1 person

  2. I love this! All natural and real ingredients! Yum!

    Like

  3. Reblogged this on koolkosherkitchen and commented:

    I am repeating this post in response to today’s word prompt “Cake” https://allaboutwritingandmore.wordpress.com/2017/08/18/daily-word-prompt-185-cake/

    Liked by 1 person

  4. A_Boleyn says:

    Such ingenuity. As long as you like it, it’s all good.

    Liked by 2 people

    1. Thank you so much! Judging by the reaction of the crowd, it was good.

      Liked by 1 person

  5. I’m always looking for healthy cheesecake alternatives since the real thing makes me feel very uncomfortable although I love it. This sounds delicious so I’ll give it a go next time. Thabks for the inspo Dolly.

    Liked by 1 person

    1. Thank you so much, Myra! If you make it, please let me know how it comes out.

      Liked by 1 person

  6. That looks so tasty! Love cheesecake! Thank you for the recipe.

    Liked by 1 person

    1. Thank you for your kind comment! My great-grandmother was from Vienna, and your recipes brought wonderful childhood memories – thank you!

      Liked by 2 people

      1. Oh, that’s great. And thank you for following my blog. 🙂

        Liked by 1 person

      2. My pleasure, dear! 😻

        Liked by 1 person

  7. Joëlle says:

    Hi Dolly, thank you for this recipe. My daughter told me about a similar recipe she makes, with a date and nut base and with freezer time also. I tried soaking cashews like her once and the result was disappointing… BUT there was no olive oil or coconut milk in my mix! I also tried silken tofu with coconut cream, plus agar powder to make it hold. That was good, but alas not cheese-cake tasting!
    My gluten-free cookie base was homemade, crumbled and then drizzled with ghee butter. I was happier with it than I was with the filling. Next time I feel like having cheesecake (around Thanksgiving I might crave for it 🦃 😊) I will remember to check your recipe!

    Liked by 3 people

    1. Dear Joelle, I also tried silken tofu, and it was too watery, even with coconut cream. I had much better results with extra firm tofu. However, you are right, it did not taste like cheese-cake a all, even though it was very nice. I make quite a few “cheesy” things with soaked cashews, and I think it depends on the cashews themselves. I hope you enjoy it next time you make it!

      Liked by 2 people

    1. Thank you for reblogging.

      Like

  8. Thank you very very much. This recipe is “just in time”, because actually we cant deal with eggs here in Germany. Nobody knows enough, but most eggs are contaminated with Fibronil.
    And your story is wonderful as every time. Have a great week ahead. 😉 Michael

    Liked by 2 people

    1. Really? Everywhere in Germany? I just Skyped with my uncle who lives in Dresden, and he hasn’t mentioned it. I try to stay away from eggs because of cholesterol, and there are so many wonderful recipes without eggs at all!
      Thank you, Michael, you too have a great week!

      Like

  9. Oh my – this sounds yummie. Every time I read a recipe of yours I hadn’t found before I have to go to the grocery – it’s a totally different way of cooking (or, in this case, freezing – lol) – so the “basics” are totally different as well.

    I *can* eat cheesecake (and love it), but this looks healthier. I might be happier with myself if I make this one and end up doing what I usually do with cheesecake (gorging!)
    xx,
    mgh

    Liked by 1 person

    1. If my recipe makes you happier with yourself, that makes me happy as well! Enjoy!

      Liked by 1 person

  10. E says:

    Sounds amazing. My husband is a huge fan of cheesecake but I’m not such a huge fan of double boilers and spring loaded pans. Your recipe sounds like a real possibility. Loved the cartoons too 🙂

    Liked by 2 people

    1. Thank you so much, dear; I am so glad you like it! It’s really easy to make, and no double boilers – enjoy!

      Liked by 1 person

  11. The story behind the recipe is just as delicious as this recipe looks!
    I enjoyed every second. I will certainly be trying this recipe. The fact that it’s no-bake is a plus and cheesecake is my favorite dessert!

    Liked by 1 person

    1. Thank you, dear Toni; I am so glad you like it! Please let me know how it comes out, if you make it. 😻

      Liked by 1 person

  12. zirah1 says:

    Fun post and the recipe sounds good. Cashews are really turning up everywhere these days because of people going non-dairy or Paleo or vegan or whatever. So nice that they are versatile. I will have to give your recipe a try, although I think I will substitute coconut oil for the olive oil. Seems like it would meld well w/ the coconut milk and other ingredients and add a little more sweet flavor than olive oil, but I could be wrong about that. 🙂

    Liked by 1 person

    1. Coconut oil will add thickness, which might be a very good idea. Thank you so much for your kind comment, dear Zirah; I am so glad you like it!

      Liked by 1 person

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