No crust, chilled vanilla cheesecake (v, r, gf)

You'll be amazed by how three 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.

Original post (with pictures) here.


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


1. 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.

2. 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.