As per the title of this post, I made the cheesecake without a crust. This contributes to the short ingredient list, but you could easily make a crusted version if you like. If doing so, I recommend the bases I have used with previous raw cheesecakes. With that said, I did like this crust-free version as it allowed the creamy vanilla flavour to shine through without distraction.
This doesn't need adornment, but my frozen (thawed) cherries made a nice addition and I'm sure that other berries would be equally enjoyable. If you wanted to take the decadence level up a step, drizzling chocolate over the top would be delicious too.
This is a cheesecake that needs storing in the freezer, and you can pretty much eat it straight from the freezer. The texture is firmer than traditional cheesecakes but only slightly. I did make mine quite thin so it is possible that thicker cakes would need some thawing time. As freezers also vary, I recommend experimenting with what is right for you.
No crust chilled vanilla cheesecake
You'll be amazed by how 3 ingredients can come together to make such a delicious creamy dessert!
Raw, vegan and gluten free
Makes 1 small cheesecake to serve 6 to 8
Food processor required
Advance soaking time + chilling time required
Author: Bite-sized thoughts
1-1/4 cups cashews, soaked in water for at least 4 hours or overnight
1-1/4 cups deglet nour or mejool dates (mine were deglet nour)
1 tbsp vanilla
Drain the cashews and add to a food processor along with the dates. Process until creamy, at least 5 minutes, stopping to scrape down the sides of the bowl as needed. Add the vanilla and process to incorporate.
When the mixture is smooth and resembles ice cream in consistency, transfer to a pie tin or other baking tin and press down firmly. Smooth the top with a spatula. Set in the freezer for at least 4 hours or overnight.
Store in, and serve from, the freezer.
What simple dish are you enjoying at the moment?