No-Bake Cheesecake (keto, dairy free, egg free, gluten free)

Gluten, dairy, and sugar free, but SO delicious!

Ingredients

Crust:

2 c. almond flour

2 Tbsp coconut flour

6 Tbsp melted coconut oil

6 Tbsp sugar-free maple syrup

Cheesecake:

2 c. raw cashews, soaked and drained

1/2 c. coconut oil

3/4 c. full-fat coconut milk

3/4 c. Swerve granulated sugar

1 tsp vanilla extract

1 c. dairy free cream cheese (I used Kite Hill)

Instructions

Prepare cashews.

Place raw cashews in a bowl. Cover with water and let sit for at least 6 hours or overnight. drain.

For a faster method, boil a small pot of water. Add cashews, remove from heat and let sit for 1-2 hours. Drain.

Prepare Crust:

In a large mixing bowl, combine coconut flour and almond flour. Add melted coconut oil and sugar-free syrup. Mix until well combined. Pat into an 8 or 9 inch pie pan. Set aside

Prepare Cheesecake:

In a small saucepan, combine coconut milk and sugar. Heat until the sugar is dissolved. Remove from heat and let it cool slightly.

Using a high-speed blender or food processor (I use my Vitamix), add soaked & drained cashews, coconut oil, cooled milk/sugar mixture and vanilla extract. Blend until smooth.

Add in cream cheese and blend until combined.

Pour the mixture over the crust.

Freeze for at least 3 hours or overnight.

To make this lemon flavored, add 2 Tbsp lemon juice.

When I make this plain (no lemon), I love to top it with my homemade caramel sauce, organic chocolate syrup and some raw pecans. Mmmmmm…….

Recipe adapted frrom https://thebigmansworld.com/no-bake-keto-cheesecake/#wprm-recipe-container-32743