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

  1. Prepare a cake pan by lining with parchment paper and set aside.

  2. Add dates to a food processor and blitz until small bits remain and it forms a ball, then remove and set aside.

  3. Add walnuts to the food processor and process into a rough flour.

  4. 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.

  5. 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.

  6. 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.

  7. Scrape down sides as needed and blend until very creamy and smooth.

  8. Add filling to the chilled crust and tap a few times to release any air bubbles, then top with figs.

  9. Freeze until firm, about 6 hours or overnight.

  10. Before slicing and serving, let thaw slightly for 20-30 minutes.

  11. Store in the fridge for up to 5 days or in the freezer for a month.

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