This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling, topped with a luscious chocolate ganache.
Author: Rachel Conners
Serves: 10 slices
Ingredients:
For the graham cracker crust
½ cup raw walnuts
½ cup almond flour
2 pitted dates
2 tablespoons coconut oil
1 teaspoon cinnamon
¼ teaspoon kosher salt
For the cheesecake
2 cups raw cashews, soaked in cold for at least six hours or preferably overnight (see Notes)
½ cup canned coconut milk, shaken
¼ cup coconut oil, melted and cooled (use refined coconut oil if you want no coconut flavor)
⅓ cup pure maple syrup
2 tablespoons fresh lemon juice
1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
For the chocolate ganache
3 oz. dark chocolate (I used 72%)
⅓ cup canned coconut milk
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