Cafe Janae

Shop Cart

[ ... ] Items
Go to checkout
 x 
Cart empty
Home » Recipes » Categories » Sweets & Snacks » Snack » Dairy-Free White Chocolate Cheesecake
Dairy-Free White Chocolate Cheesecake
Dairy-Free White Chocolate Cheesecake
Previous recipe
Next recipe
Print
Write e-mail
Create PDF from recipe

Rating:  Point1Point2Point3Point4Point5

(4Votes)

Description:

Healthy White Chocolate and Orange Zest Cheesecake? Yes! These cheesecakes are gluten-free, dairy-free and taste extraordinary! You'll find these recipes and other great recipes in the Healthy Desserts cookbook. You can also find a probiotic infused cheesecake recipe in the Probiotics for Perfect Health cookbook.

Recipe Video - Click to view larger video
Ingredients description

Crust Ingredients

1 cup dry raw nuts (almonds, hazelnuts, walnuts, pecans, brazil nuts, etc.)

2-4 Tbs. Maple Syrup

1⁄4 cup raw cacao powder (optional for chocolate crust)

 

Plain Cheesecake Filling Ingredients

3 cups raw cashews (1 pound) (soaked for 4 or more hours)

3⁄4 cup honey, agave, or pure maple syrup

3⁄4 cup raw coconut oil

2 tsp. vanilla

1⁄2 tsp. unprocessed salt

2 Tbs. fresh lemon juice

1/2 tsp. Irish cream flavoring (optional)

Directions

Put nuts for crust in food processor and pulse until they become a coarse powder. Add cacao powder if desired. Turn the food processor on and drizzle the maple syrup in 1 Tbs. at a time until the mixture becomes moist. (When you press It between your fingers, it should stick together, but not be sticky).

Line the bottom of a pie plate or springform pan with waxed paper. This will make it easier to get out of the pan. Press the crust into the bottom of the pan.

 

Combine ingredients for cheesecake filling in a Vita Mix or Blendtec high speed blender. Process until smooth and creamy. If the mixture is too thin, add another 1⁄2 -1 cup cashews until the mixture is nice and thick.

 

Pour on top of crust. Place in freezer for several hours until firm. Top with raw chocolate sauce, fruit, candied nuts, or leftover crust. Thaw in refrigerator for 1⁄2 hour before serving. 

Detail feed in/out Show or close the recipe details view

 

Recipe rating
1 (bad) 1
Picture
2
PicturePicture
3
PicturePicturePicture
4
PicturePicturePicturePicture
5
PicturePicturePicturePicturePicture
5 (good)

Comment author Comment
Unregistered users are not allowed to post comments. Please register first.
Sign Up For Newsletter