Dessert

Cashew Cheesecake (Non-Dairy/Gluten free) is for Dessert.

Cashew Cheesecake (Non-Dairy/Gluten free) takes 20 minutes to prepare.

Cashew Cheesecake (Non-Dairy/Gluten free) takes several minutes to cook.

Cashew Cheesecake (Non-Dairy/Gluten free) makes 16 servings.

The ingredients for Cashew Cheesecake (Non-Dairy/Gluten free) are:

for the crust:
1/2 cup raw pecans (pecans don't require soaking)
a little more than 1/2 cup soft pitted dates
1/4 cup raw flaked coconut

for the filling:
3 1/2 cups raw cashews (soaked overnight & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil (melted)
2/3 cup fresh lemon juice
2 teaspoons vanilla extract

Here is how you make Cashew Cheesecake (Non-Dairy/Gluten free):

Soak the cashews in water overnight (or at least 4 hours) this makes them easier to digest as well as preparing them for creamy goodness.Use an 8" springform pan - I used a 9" and it was kind of flat but still yummy. Spray with cooking spray.For the crust: In the food processor, place pecans, dates, and coconut and process until sticky. Press into the bottom of the spring form pan until bottom is completely covered but not the sides.For the filling:Place the coconut oil jar in warm water to melt then measure out and put into the blender with cashews, agave nectar, lemon juice, and vanilla. Blend until smooth then blend some more. Use a rubber spatula to push it around. Once its smooth, pour into spring form pan over the crust then place in the freezer overnight or around 4 hours. Serving Size: 16 small slices - its very rich!Number of Servings: 16Recipe submitted by SparkPeople user KADEBOLT.

The nutritional information for Cashew Cheesecake (Non-Dairy/Gluten free) is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 329.4

• Total Fat: 24.7 g
• Cholesterol: 0.0 mg
• Sodium: 0.5 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 5.2 g
• Protein: 5.9 g

The dietary needs meet for Cashew Cheesecake (Non-Dairy/Gluten free) is Lactose Free