Three ingredient, no crust, chilled vanilla cheesecake {vegan + raw}

So...that cheesecake mentioned in my last post? It did work out. Rather well, in fact. I still find raw desserts amazing, and this one is a particularly good example because it uses just three simple ingredients.

As per the title of this post, I made the cheesecake without a crust. This contributes to the short ingredient list, but you could easily make a crusted version if you like. If doing so, I recommend the bases I have used with previous raw cheesecakes. With that said, I did like this crust-free version as it allowed the creamy vanilla flavour to shine through without distraction.

As for the ingredients? Cashews, soaked in water; dates; and vanilla. I know, it's hardly a novel combination of ingredients. However, I have never made such a simple cheesecake and I wasn't sure if it would be sufficiently interesting to eat. This is also my first time blending soaked cashews and dates for a cheesecake filling. I was pleased to find the mixture delicious in flavour and smooth in texture.

This doesn't need adornment, but my frozen (thawed) cherries made a nice addition and I'm sure that other berries would be equally enjoyable. If you wanted to take the decadence level up a step, drizzling chocolate over the top would be delicious too.

This is a cheesecake that needs storing in the freezer, and you can pretty much eat it straight from the freezer. The texture is firmer than traditional cheesecakes but only slightly. I did make mine quite thin so it is possible that thicker cakes would need some thawing time. As freezers also vary, I recommend experimenting with what is right for you.

No crust chilled vanilla cheesecake

You'll be amazed by how 3 ingredients can come together to make such a delicious creamy dessert!

Raw, vegan and gluten free

Makes 1 small cheesecake to serve 6 to 8

Food processor required

Advance soaking time + chilling time required

Author: Bite-sized thoughts

Print recipe

Ingredients

1-1/4 cups cashews, soaked in water for at least 4 hours or overnight

1-1/4 cups deglet nour or mejool dates (mine were deglet nour)

1 tbsp vanilla

Method

Drain the cashews and add to a food processor along with the dates. Process until creamy, at least 5 minutes, stopping to scrape down the sides of the bowl as needed. Add the vanilla and process to incorporate.

When the mixture is smooth and resembles ice cream in consistency, transfer to a pie tin or other baking tin and press down firmly. Smooth the top with a spatula. Set in the freezer for at least 4 hours or overnight.

Store in, and serve from, the freezer.

What simple dish are you enjoying at the moment?

Tweet

Pin It