No-Bake Cheesecake with Walnuts, Figs, and Dates
Ingredients
Crust
- 200 g medjool dates (pitted)
- 150g raw walnuts (or sub raw almonds or rolled oats)
Filling
- 200g raw cashews (soaked in very hot water for 1 hour)
- 1 tsp vanilla extract
- Juice and zest of 2 lemons
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup (use less for a more tart cheesecake and more for more sweetness)
- 200g coconut yoghurt (I like @coyo_uk)
For serving
- 2 cm slices of fresh figs
Preparation
Prepare a cake pan by lining with parchment paper and set aside.
Add dates to a food processor and blitz until small bits remain and it forms a ball, then remove and set aside.
Add walnuts to the food processor and process into a rough flour.
Add dates back in and blend until a loose dough forms that sticks together when squeezed; if too dry, add a few more dates while processing.
Add crust mixture to the cake pan and press with fingers to distribute, using a small glass wrapped in parchment paper to pack it down and allow the crust to come up the sides, then set in freezer for 10-20 minutes to firm up.
Add all filling ingredients to a blender and blend until very smooth, up to 2 minutes; if it won't come together or appears chunky, add a touch more lemon juice, coconut yogurt, or maple syrup.
Scrape down sides as needed and blend until very creamy and smooth.
Add filling to the chilled crust and tap a few times to release any air bubbles, then top with figs.
Freeze until firm, about 6 hours or overnight.
Before slicing and serving, let thaw slightly for 20-30 minutes.
Store in the fridge for up to 5 days or in the freezer for a month.