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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

No Bake Cheesecake! Lemon, Pumpkin, Red Velvet Swirl &amp; Chocolate Chunk Cherry Swirl. (Paleo, Egg Free, Dairy Free &amp; Keto!)

No Bake Cheesecake! Lemon, Pumpkin, Red Velvet Swirl & Chocolate Chunk Cherry Swirl. (Paleo, Egg Free, Dairy Free & Keto!)

Mini No-Bake Cheesecakes

Yield 2 mini or 4 individual size

 

Cheesecakes are a delicious treat but let’s be honest, they can be a bit time consuming and kind of a pain in the you know what.  My solution to this issue was to come up with the best no-bake version that I could with lots of fun flavor varieties. Can’t have dairy you say?  No problem!  I also made a non dairy version that is equally as easy and delicious and works great with each of the flavor modifications.  These recipes can also all be made sugar free by swapping the honey for stevia!  You can also make a large, traditional 9” cheesecake by simply doubling any of the recipes. Note: If following the keto diet use the sugar free option for sweetening the cheesecake.

  

Dairy Version

Ingredients:

 

1-8oz package cream cheese, room temp

½ cup honey OR 1/2 Cup Sugar Free Maple Syrup + 1/4 Tsp Liquid Stevia or Monk Fruit.

2 tsp vanilla extract

⅛ tsp sea salt

½ cup heavy cream

 

Instructions:

1.    In a large bowl for a stand mixer combine the cream cheese, sweetener, vanilla and sea salt with the whisk attachment until well combined and smooth.  Add in the cream and continue to whisk until soft peaks begin to form. 

2.    Prepare the crust of your choice and press into the springform pans.  Divide the cheesecake batter evenly among your pans and tap on counter to flatten and set.  

3.    Place pan(s) onto a cookie sheet and place into the fridge for 2-3 hours or overnight to set completely.  Remove outside of the springform pan and serve with garnish of choice.

 

Non Dairy Version

 Ingredients:

3 cups cashews

1 ½ cups coconut cream

¾ cups honey or 1/2 Cup Sugar Free Maple Syrup + 1/4 Tsp Liquid Stevia or Monk Fruit.

3 tbsp lemon juice

1 tbsp vanilla extract

⅛ tsp sea salt

¾ cup coconut oil, melted

 

Instructions:

1.    In a large bowl for a stand mixer combine the cashew flour, coconut cream, sweetener, lemon juice, vanilla and sea salt on medium to medium high heat until well combined and most of the lumps removed.  Add in the coconut oil and continue to mix on medium high speed until well combined and begins to fluff slightly.

2.    Prepare the crust of your choice and press into the springform pans.  Divide the cheesecake batter evenly among your pans and tap on counter to flatten and set.  

3.    Place pan(s) onto a cookie sheet and place into the fridge for 2-3 hours or overnight to set completely.  Remove outside of the springform pan and serve with garnish of choice.

 

Flavor Variations

●     Lemon:  Instead of the full ½ cup of cream in the dairy version use 7 tbsp of cream and 1 tbsp lemon juice, and add the zest of 1 lemon. For the non dairy version increase the lemon juice from 3 tbsp to 5 tbsp and reduce the coconut cream from ¾ cup to ½ cup + 1 tbsp, and add the zest of 1 lemon.

●     Pumpkin:  Reduce the cream by half in both versions and substitute the remaining half with pumpkin puree and add to the batter 1 ½ tsp ginger and ½ tsp pumpkin pie spice.

●     Red Velvet Swirl: Split the batter in half between two bowls and add 2 tsp red food coloring and 2 tsp cocoa powder to one of the bowls and mix well for both versions.  Add the two kinds of batter in alternating layers into prepared springform pans and swirl together with a toothpick until swirl effect is achieved.

●     Chocolate Chunk Cherry Swirl:  For both versions split the prepared batter in half, to one half add ½ cup cherry puree, and to the other half add ½ cup dairy free chocolate chips.  Add the two kinds of batter in alternating layers into prepared springform pans and swirl together with a toothpick until swirl effect is achieved.

 

Basic Crust

Ingredients:

 ½ cup almond or cashew flour

¼ cup almonds, cashews or walnuts

1 tbsp coconut palm sugar or 1 stevia packet

2 tbsp butter or coconut oil, melted

Instructions:

1.    In a food processor pulse together the nut flour and nuts until finely ground and combined well.

2.    Mix in the sugar and melted butter with the flour and nuts until a crumble forms.  Press into springform pan(s) and top with cheesecake recipe of choice.

 

Crust Flavor Variations

●     Ginger Snap:  To the crust mixture add 1 ½ tsp ginger powder.

●     Chocolate:  To the crust mixture add 2 tbsp cocoa powder.

 

 

 

 

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