Kelly's Pies Recipe
high-raw, GF, vegan cheesecakes, 12-15 slices
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Ingredients
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Crust
Method
Instructions
- 1
Prepare the Crust
In a food processor, combine almond flour, Medjool dates, melted coconut oil, and salt. Process until the mixture is crumbly but holds together when pressed.
- 2
Form the Crust
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use your fingers or the back of a measuring cup to ensure an even layer. Place the pan in the freezer while you prepare the filling.
- 3
Prepare the Filling
In a blender, combine 3 cups of soaked cashews, 1 cup of maple syrup, 1/2 cup of coconut oil, 1/4 cup of lemon juice, and a pinch of salt. Blend until completely smooth and creamy.
- 4
Add Flavor
Divide the filling into bowls if adding flavors. For vanilla cheesecake, add 2 tsp of vanilla extract to one bowl. For chocolate cheesecake, add 1/4 cup of cocoa powder to another bowl.
- 5
Layer the Filling
Pour the vanilla filling over the crust. Use a spatula to spread evenly. Next, pour the chocolate filling on top if using. Swirl with a knife for a marbled effect.
- 6
Freeze
Cover the cheesecake with plastic wrap and freeze for at least 4 hours or until firm.
- 7
Serve
Once set, remove the cheesecake from the freezer and let it sit at room temperature for 10-15 minutes before slicing. Serve chilled, and enjoy!
