Are you craving cheesecake but want a healthier alternative? Look no further! This No-Bake Vanilla Bean Cheesecake is gluten-free, Paleo, and vegan. With a walnut crust, creamy cashew filling, and luscious chocolate ganache topping, this dessert is pure indulgence without the guilt. Perfect for treating yourself or sharing with family, it’s the ultimate dessert to satisfy your cravings while staying on track.

Why You’ll Love This Recipe

• No-Bake Convenience: Skip the oven and save time with this easy-to-make recipe.
• Healthy Ingredients: Packed with wholesome ingredients like raw nuts, coconut milk, and pure maple syrup.
• Diet-Friendly: Ideal for those following gluten-free, Paleo, or vegan diets.

Ingredients

For the Crust:

• ½ cup (64g) raw walnuts
• ½ cup (48g) almond flour
• 2 pitted dates
• 2 tablespoons (25g) coconut oil
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt

For the Cheesecake Filling:

• 2 cups (240g) raw cashews, soaked (see Notes)
• ½ cup (120g) canned coconut milk, shaken
• ¼ cup (50g) coconut oil, melted and cooled (use refined for no coconut flavor)
• ⅓ cup (111g) pure maple syrup
• 2 tablespoons fresh lemon juice
• 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

For the Chocolate Ganache:

• 3 oz. dark chocolate (72% recommended)
• ⅓ cup (80g) canned coconut milk

Instructions

1. Prepare the Pan

Grease a 6-inch springform pan with coconut oil or line a 6-inch cake pan with parchment strips for easy removal. Set aside.

2. Make the Crust

In a food processor or high-powered blender, combine walnuts, almond flour, dates, coconut oil, cinnamon, and salt. Process until the mixture forms a sticky dough with small walnut bits. Be careful not to over-process into nut butter. Press the dough evenly into the bottom of the prepared pan.

3. Blend the Cheesecake Filling

In the same processor (no need to wash it), combine all filling ingredients. Blend for about 2 minutes until silky smooth. Scrape down the sides as needed. Add extra coconut milk or lemon juice if blending is difficult. Taste and adjust sweetness or tartness to your preference.

4. Assemble the Cheesecake

Pour the filling over the crust, smoothing the top. Tap the pan on the counter to release air bubbles. Freeze for at least 3 hours or until firm.

5. Prepare the Ganache

Place chopped chocolate in a bowl. Warm the coconut milk in a saucepan or microwave until just simmering, then pour it over the chocolate. Ensure the milk covers all the chocolate. Let stand for 2 minutes, then stir until smooth. Spread the ganache over the cheesecake.

6. Serve and Store

Serve immediately or refrigerate until ready to enjoy. For frozen storage, let the cheesecake thaw in the refrigerator for a few hours or at room temperature for 15 minutes before serving. Use a warm knife to cut clean slices.

Storage Tips

• Refrigerator: Store tightly wrapped for up to 5 days.
• Freezer: Keeps well for up to 3 months.

Notes

• Cashew Soaking Shortcut: If short on time, cover cashews in very hot water and let sit for about an hour. The texture won’t be as creamy but will still work.
• Knife Tip: Run a knife under hot water before slicing for clean, smooth cuts.

Final Thoughts

This No-Bake Vanilla Bean Cheesecake proves that indulgence can be healthy and guilt-free. Whether you’re hosting a gathering or simply treating yourself, this dessert is sure to impress. Enjoy every bite!

Enjoyed this recipe? Discover even more ways to transform your health and lifestyle by working with a Functional Medicine Health Coach. Book your free discovery call with me today!

Yours in Health,
Penny

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