No-bake California raisin cheesecake – Vegan and gluten free
I have been making quite a few vegan and gluten free desserts lately. None of us are on a restrictive diet but I enjoy getting creative since I know that a lot of you are on these type of restrictive diets. This no-bake California raisin cheesecake is just simply exquisite so even if you are not on a gluten free or vegan diet I really recommend trying it. So easy!
I have several family members as well as friends on both gluten-free and vegan diets. Not because of choice but for health reasons. Since the holidays are just around the corner I want to make sure that when taking food over to friends and family I don’t have worry about some members not being able to try it. Making vegan, gluten-free recipes almost always will be safe.
This no-bake California raisin cheesecake uses both golden and dark California Raisins. These raisins are sweetened naturally and they both have several health benefits. Did you know that raisins inhibit the growth of bacteria in the mouth that cause gingivitis and tooth decay?
Raisins are also fat and cholesterol free, high in antioxidants, a good source of potassium, iron and dietary fiber and virtually sodium-free. In addition, 1/4 of a cup of California Raisins equals 1 whole fruit serving!
I love making desserts that are healthy, especially when they are sweet naturally and not loaded with simple carbohydrates like sugar. As a dietitian I always strive, especially for my kids, to serve things that contain natural sugars which are a good source of energy. This no-bake California raisin cheesecake – vegan and gluten free is a prime example.
If you are looking for something healthier and lower in sugar, you will be pleasantly surprised by this dessert. If you like raisins, this is definitely the dessert for you!
I hope you try this no-bake California raisin cheesecake soon.
No bake California raisin cheesecake - Vegan and gluten free
Miryam's original recipe
Yield: 12 servings
Total Time: 25 minutes
- 1 cup golden California Raisins, presoaked
- 1/2 cup rolled oats, gluten free
- 1 cup almond flour
- 4 dates, pitted
- 1 tsp vanilla extract
- 1 tbsp cocoa powder
- 2 cup cashews, presoaked
- 2 tbsp almond flour
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup golden California raisins
- 1/4 cup dark California raisins
- 1/4 cup dark chocolate chips
- 1/4 cup pecans, chopped
Presoak the cashews for 2 hours in cold water as well as the raisins for the base for 3o minutes. Drain and set aside.
Line a 9-by-5-inch loaf baking pan with parchment paper and set aside.
In your food processor add the base ingredients and pulse until combined, about 30 seconds. Transfer the mixture to the prepared loaf baking pan with a spatula. Place the cheesecake layer in your food processor and pulse until smooth, about 2-3 minutes depending on your food processor. Evenly spread this mixture over the base layer.
In a small bowl mix the topping ingredients. Distribute the topping over the cheesecake layer and with your hands press down lightly. Place the cheesecake in the freezer for at least 3-4 hours.
Thaw cheesecake for 15-20 minutes before serving. At this time you can cut cheesecake into 2-3 inch. Store leftover cheesecake covered in the freezer.