Grain Free. Soy Free. Dairy Free. Vegan Version.
Hey friends...guess what today (July 30th) is?! National Cheesecake Day!!! As soon as we learned about this totally awesome holiday, we got really excited to do some experimenting in the kitchen and give you a unique and delicious dessert to spoon into your mouth on this or any other indulgent holiday or celebration. For the last several years Jen and I have been making lovely tofu based, dairy free cheesecakes for friends and family with rave reviews. But I know we have lots of soy sensitive members, readers, and clients out there who, like me, prefer to limit their intake of high quality organic soy products.
So after a bit of experimenting and husband sponsored taste testing, we are super excited to share this cheesecake recipe that uses heart healthy macadamia nuts and cashews as the base of it's creamy filling paired with a grain free graham cracker crust. These cheesecakes offer so much deliciousness in such a small package and are sure to impress everyone at your table!
This recipe takes about 40-55 minutes of hands on time plus about 7 hours of set time. The only part of this recipe that is cooked is the crust, so you will make that first. Use your hands to form 12 dough balls and place each dough ball inside each of the 12 muffin cups. It will look like this...
Then use a small spatula or the back or a spoon to smooth each ball down evenly inside each baking cup and slightly up the sides. It will look like this before you pop them into the oven:
Mini Lemon-Berry Cheesecakes (Print Recipe) (Print Vegan Version)
2 cups raw macadamia nuts, soaked overnight and drained
½ cup raw cashews, soaked overnight and drained
¼ cup shredded coconut
¼ teaspoon salt
½ cup honey or agave, plus 2 tablespoons
½ cups melted coconut oil
1/3 cup lemon juice, plus 1 tablespoon
2 teaspoons vanilla extract
6 ounces fresh berries of choice**
1 cup frozen berries of choice, thawed for 10 minutes**
Homemade “Graham Cracker” Crust:
¼ cup blanched almond flour
½ cup coconut flour
¼ teaspoon salt
¼ teaspoon baking soda
1 teaspoon cinnamon
¼ cup coconut oil, melted
2 tablespoons honey or agave
1 teaspoon vanilla
Raspberries and blueberries are my favorite to use with the hint of lemon this recipe offers, but any berry or combination of berries will be lovely. You could also use this same recipe and make a 9-inch cheesecake using a spring form pan if you prefer. These beautiful desserts also keep well in the fridge for up to 3 days and in the freezer for up to a week. Just gently wrap them in plastic wrap and place them in a freezer safe container. De-frost in the fridge for 24 hours before serving. Enjoy!!
Happy Cheesecake Day Friends!!
~Billie & Jen
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.