December 16, 2019

No Bake PB Fudge Cheesecake

by Slow Down Company
– vegan – gluten free – grain free – oil free –
Creamy vanilla cheesecake with a walnut crust + topped with peanut butter fudge – perfectly sweet and decadent. The secret ingredient to this no bake cheesecake? Cashews! For best results, you will need to soak the cashews overnight, but if this isn’t ideal for you, you can also boil them on the stovetop for about 15 minutes. The longer you soak them, the creamier your cheesecake. Note that while this cheesecake doesn’t take long to make, it does require a lot of freezer time before it is ready.
No Bake PB Fudge Cheesecake
For this cheesecake, you will need:
For the crust:
  • Walnuts: improves both brain and heart health due to their high omega-3 fatty acid content. A 1/4 cup of walnuts has 2.3 grams (206% DV) of omega-3, as well as 3.8 grams of protein, 1.7 grams of fiber, 47% of your daily recommended manganese and 44% of your copper. Even more impressive, walnuts naturally contain ellagic acid, an antioxidant often administered to cancer patients for its cancer-fighting properties.
  • Almond flour: a healthy, gluten-free and grain-free alternative to grain-based flours. It is void of refined carbs and lower calories. Therefore, it is also a great alternative for those trying to lose weight.

Substitutions: any flour will work

  • Medjool dates, pitted: a naturally sweet fruit that tastes like caramel and has the consistency of caramel when blended with coconut milk. Like most fruit, dates are a healthy source of carbs and fiber and can fix your sweet tooth without breaking your diet.
  • Sea salt: a natural alternative to table salt, which is more heavily processed and contains additives.
  • Cinnamon: great anti-inflammatory properties and antioxidants. Adding cinnamon to your meals is a simple way to prevent the risk of heart disease and lower blood sugar levels.
  • Water
For the cheesecake base:
  • Cashews: a good source of healthy fats and minerals, including copper, magnesium, zinc, iron and biotin. The best thing about cashews, and most other nuts, is they are nutrient dense, so you only need about a handful’s worth to get all their benefits. For this recipe, you will want to soak the cashews overnight or in boiling water for at least 15 minutes. The longer the cashews are soaked, the creamier the cheesecake will be.
  • Coconut milk: a good source of healthy fats and a great alternative to cow’s milk, which contains unnecessary added sugar and causes inflammation. For this recipe, full-fat coconut milk is best, but lite coconut milk will also work.
  • Pure maple syrup: although high in sugar, is loaded with 24 antioxidants that help protect against free radical damage. It also contains anti-inflammatory properties that help to protect against chronic diseases, brain inflammation, intestinal inflammation, and nerve inflammation. Therefore, pure maple syrup is a great natural sweetener when used in moderation. Fake maple syrup is made with high fructose corn syrup and provides zero health benefits.

Substitutions: agave nectar

  • Fresh lemon juice: always opt for fresh lemons compared to bottled lemon juice, which contains additives and preservatives to keep its color. Fresh lemon juice has a brighter, stronger flavor, so you will need much less of it to get the same effect as bottled juice. The juice of one lemon has 25% of your daily vitamin C intake. The high acidity of citrus fruits also makes them beneficial for digestion and weight loss.
  • Vanilla extract: I recommend choosing a higher quality vanilla extract, as cheap vanilla extract often has artificial flavors and caramel coloring that disrupts digestive health. Stay away from extract that has propylene glycol, which is essentially just antifreeze. Pure vanilla extract is actually a great antioxidant and can reduce inflammation.
FOr the Peanut Butter Fudge:
  • Natural Peanut butter: a great way to sweeten your recipe and get some added protein, healthy fats and fiber. However, peanut butter is also high in calories, so it is best to adhere to the recommended serving size if trying to lose weight. Be sure to choose a peanut butter brand that is least processed to prevent added ingredients liked sugar and trans fat. Look for peanut butter that contains only peanuts and maybe salt.
  • Pure maple syrup
You will also need:
A food processor (a blender will also work)
A 9″ spring form pan or a 9″ pie pan

Serves 12

No Bake PB Fudge Cheesecake

Yields 12 pieces of cheesecake

No bake vegan cheesecake with a walnut crust and a PB fudge topping.

30 minPrep Time

30 minTotal Time

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Ingredients

    For the crust:
  • 2 cups walnuts
  • 2 cups almond flour
  • 7 medjool dates, pitted
  • 1 tsp sea salt
  • 2 tsp cinnamon
  • 3 tbsp water
    • For the cheesecake base:
  • 4 cups cashews, soaked overnight or boiled (it's okay if they are salted because the salt will come off when you soak them)
  • 1 cup coconut milk, full fat
  • 1 cup pure maple syrup
  • 3 tbsp pure vanilla extract
  • 1 1/2 tbsp fresh lemon juice
  • Sprinkle of salt
    • For the PB fudge:
  • 3/4 cup natural peanut butter
  • 3/4 cup maple syrup
    • You will also need:
  • A food processor (a blender will also work)
  • A 9" spring form pan or a 9" pie pan

Instructions

  1. For the crust: add all ingredients for the crust into your food processor and blend. It is normal to have some larger walnut pieces still remaining. Press the crust into the bottom of your lightly greased pan.
  2. For the cheesecake base: soak the cashews in water overnight or boil cashews in water for at least 15 minutes (the longer you boil, the smoother the cheesecake). Once the cashews have cooled, add them to the food processor along with the rest of the ingredients for the base (no need to wash the food processor beforehand). Blend until you have a creamy consistency, then pour on top of your crust and smooth it out evenly.
  3. For the PB fudge: In a small saucepan on medium heat, add the peanut butter and maple syrup. Mix until you get a smooth consistency, about 3-5 minutes. Pour on top of your cheesecake and smooth it out evenly.
  4. Transfer your cheesecake to the freezer for 4-5 hours (or overnight). Transfer to room temperature about 1 hour before serving or transfer to the fridge about 2-3 hours before serving. Refreeze when not eating. The cheesecake can be refreezed many times.

Notes

*Prep time does not include freeze time or soak time for the cashews

*Any substitutions are listed in the previous text

Nutrition

Nutrition Facts
7.8.1.2
55
https://slowdowncompany.com/no-bake-pb-fudge-cheesecake/

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