Vanilla Bean Cheesecake Recipes

This flavouring Cheesecake could be a gluten-free, Paleo and vegetarian cheesecake created with a walnut crust, a creamy cashew cheesecake filling, flat-top with a luscious chocolate ganache. This healthier cheesecake various can satisfy your cheesecake cravings!

It’s reasonably wonderful, isn’t it? Cashews, once being soaked in cold water long, rework into the foremost as if by magic sleek and creamy paste, able to battle any flavors you’re adding thereto.

Vanilla Bean Cheesecake Recipes

Still undecided on that flavor of cheesecake i used to be reaching to create, I started soaking raw cashews for the bottom of the cheesecake. I had 3 flavors in mind and took to Instagram Stories to poll my insta-friends to examine that flavor was the foremost needed.

Of the choices, vegetarian flavouring cheesecake with chocolate ganache won with success. Strawberry and mango, the opposite flavor choices, weren’t too way behind – which means those flavors have gotten to be created presently, too.

For the graham cracker crust:

  • ½ cup raw walnuts
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • ½ cup almond flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt

For the cheesecake:

  • 2 cups raw cashews soaked in water for at least six hours or preferably overnight, drained and rinsed before using (see Notes)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • ½ cup canned coconut milk shaken
  • ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

For the chocolate ganache:

  • 3 oz. dark chocolate I used 72%
  • 1/3 cup canned coconut milk


  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Add the walnuts, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small walnut bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
  6. Place in the freezer to set for at least 3 hours or until completely firm before adding the chocolate ganache.
  7. To make the ganache, place the chopped chocolate into a bowl. Warm the coconut milk in a saucepan until just simmering, and pour over the chocolate. You can also warm the coconut milk in the microwave for 30 seconds. Make sure the milk is covering all the chocolate and let stand for 2 minutes. Stir until smooth, and then spread over the cheesecake.
  8. Serve immediately, or place in the refrigerator or freezer until ready to serve.
  9. If storing in the freezer, let it thaw in the refrigerator for a few hours before serving or let thaw at room temperature for 15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  10. Store leftovers tightly wrapped in the freezer (3 months) or refrigerator (5 days).

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