This unique, gluten-free, no-bake, summer dessert, won’t disappoint you. The “no-cheese” is made with my all time favorite magic cashew nuts and lemon, the crust with pecans and old-fashioned rolled oats! As for the topping…I used a strawberry sauce, but you can add fresh fruits if you prefer or make a different fruit coulis (using blackberries, blueberries, peaches….the choice is up to you!). I used agave and maple syrup as sweetener. It’s so velvety & satisfying, furthermore this “cheesecake” also has just 9 ingredients! How amazing is that? I can’t call it healthy but what the heck, it’s so delicious! You can prepare it days before and just keep it in the freezer. Thaw before serving or better yet, don’t serve. Keep it all to yourself…. INGREDIENTS
Crust: 1 cup pecan nuts
1 cup rolled oats
1/4 cup vegetable oil (I used canola)
2 tbsp maple syrup
3 Cups Soaked Cashews (Soak a least an hour in hot water)
Juice and zest of 2 lemons
3/4 cup Agave nectar
3/4 cup melted coconut oil
1 tbsp homemade vanilla extract
Topping: 350 gr blended strawberries (or any other fruit) + 2 tbsp maple syrup Put oats and pecan nuts in a food processor. Process briefly, until sandy in texture. Transfer to a bowl, add oil and maple syrup, stir until the mixture comes together. It has to be a bit sticky but not “wet”. Transfer the mixture to a pan and press it in an even layer, over the bottom of the pan (0.6/0.7 cm more or less). Set aside.
Next, blend (in a high-powered blender) all the “no-cheese” ingredients until smooth & creamy (make sure it’s really smooth, not sandy).
Pour the mixture evenly over crust and add the topping, place in freezer for at least 2-3 hours.
Defrost cheesecake in fridge an hour before serving.
If you prefer a room-temp coulis on your cheesecake, don’t freeze the topping and add it just before serving your no-cheesecake! Enjoy!