It has always been my tradition to make an American Flag cheesecake for the 4th of July. This Dairy-Free No-Bake Cheesecake is a great alternative for those looking for a healthier version. It is loaded with lots of heart-healthy fats from the nuts and is sweetened with honey, not sugar. I have served many versions of my cheesecake to family and friends and none of them can believe that it does not contain any cheese or cream. Some have claimed that it tastes even better than the real thing!
Crust
4 cups of assortment of nuts (almonds, pecans, cashews, walnuts)
25 dates
1 tsp salt
1 tbsp cinnamon
Cheesecake Filling
3 cups of cashews, soaked for 4 hours in water
1/2 cup coconut oil melted
1/4 cup lemon juice
1.5 cups unsweetened almond milk
2 tbsp vanilla
1/2 cup honey (sub maple syrup for vegan)
1 tbs cinnamon
1/2 tsp nutmeg
Directions:
1. Line a 9x5 baking pan with parchment paper.
2. Using a food processor, pulse all the ingredients for the crust and press into the pan in a smooth even layer using your fingers.
3. Place all the ingredients for the filling in a high speed blender and blend until a smooth batter forms. This may need to be done in two batches depending on the size and capacity of your blender.
4. Pour the filling mixture over the crust and freeze for 4-5 hours until solid.
5. Take out of the freezer for 15-20 minutes and let thaw before serving.
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