Cheese-less CheeseCake is a wonderful treat for a family with dairy and gluten allergies. Even those who can eat the real stuff enjoy this amazing dessert!
This is the absolute favorite dessert around our house. It is nearly always requested for special occasions like birthdays or family gatherings. We even had a close friend, celebrating her college graduation, ask for this Cheese-Less CheeseCake delectable to be shared with her family. To everyone’s surprise, her skeptical father and 21 yr. old brother loved it! My niece also loved it, and followed up with, “And I don’t feel sick when I get done eating it!” It makes me happy to know we can serve food that is both delicious and nutritious for those we love.
Soaking the nuts seems like an unnecessary step in the process, but it helps with digesting this raw, nutrient-dense dessert. According to Nourishing Traditions, “Nuts contain numerous enzyme inhibitors that can put a real strain on the digestive mechanism if consumed in excess. Nuts are easier to digest, and their nutrients more readily available, if they are first soaked in salt water overnight, then dried in a warm oven. This method imitates the Aztec practice of soaking pumpkin or squash seeds.” I soak the nuts overnight, drain them in a colander and then dab them with paper towel to remove excess water. However, I don’t dry them in the oven or dehydrator for this particular recipe; I simply pour the measured amount of nuts right into the high powered blender or food processor.
I always start with organic ingredients, especially for nuts, because they’re usually sprayed with a fungicide to which my family will no doubt react. The least expensive source I’ve found is from Azure Standard. You can usually order in 1, 5 or 20 pound bags. Yes, cashew and macadamia nuts are expensive and that is why this CheeseLess CheeseCake is prepared in my house for special occasions only. Given the cost, I remind myself that if I were to purchase a traditional cheesecake, it too would be expensive and, worse, we would end up not feeling well after eating it.
The pre-planning is the hardest part of the recipe because of the soak and freeze times involved. The actual time spent blending and pouring is minimal. Of course, the right tools really make a difference in the final outcome. You definitely need a springform pan and a high power blender or food processor. Follow the directions, and you will have an amazing dessert that brings a twinkle to the eye, a smile to the face and a taste sensation all will love.
I learned about this recipe from a friend while cleaning her teeth. I wanted a special dessert for the holidays and a mutual friend had the recipe. As providence would have it, I bumped into her husband that very evening in the parking lot of the health food store, who then gave me his daughter’s email so I could request this recipe. I love God’s timing.
♥ Shelly
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Cheese-less CheeseCake
Ingredients
Crust
- 1/4 cup unsweetened shredded coconut
- 2 cups macadamia nuts soaked
- 1/4 cup dates no preservatives
Filling
- 3 cups cashews soaked
- 1 tsp vanilla extract
- 3/8 cup lemon juice
- 1/2 tsp sea salt
- 3/4 cup honey
- 1/2 cup water
- 3/4 cup coconut oil
Topping
- 1 bag frozen fruit partially thawed (Blueberries, Raspberries, etc.)
- 1/2 cup dates
Instructions
Soaked Nuts
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Soak macadamia nuts for 4 hours in water + 1 tsp salt. In separate bowl soak cashews for 4 hours in water + 1 tsp salt. Strain liquid off nuts when they are done soaking.
Crust
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Sprinkle dry, shredded coconut onto bottom of 8 or 9" spring-form pan.
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In high power blender or food processor mix nuts and dates. Press mixture into spring-form pan, on top of coconut layer. I like to place a sandwich baggie over my hand and then press the mixture into the pan.
Filling
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Combine all the filling ingredients in a food processor or high power blender. Pour onto Crust. Remove any air bubbles by tapping pan on the counter.
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Freeze until firm, about 2 hours. Place on serving platter and defrost in the fridge.
Topping
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Blend in a food processor or a high power blender; the partially thawed fruit and dates. Pour over the top and serve.
Recipe Notes
If I need to make this ahead of time, I will leave the crust and filing in the freezer, pulling it out to add the topping and then return it to the freezer. I then defrost it in the fridge before I want to serve it or letting it defrost in a cooler as I take it to share with others.
I've used the Vita-Mix and the Cuisinart food processor to make this, but we prefer the high power blender because it gives the filing a much creamier texture.
♥ Shelly
Don’t forget to pin this CHEESE-LESS CHEESECAKE to your favorite PINTEREST board for later!
Tools used to make this recipe (click on photos to learn more):
Other helpful appliances you may be interested in:
- Vitamix 5200 Blender: you’ll wonder why it took so long to buy one!
- Cuisinart Food Processor: a huge time-saver.
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