This No-Bake Vanilla Bean Cheesecake with Chocolate Ganache is the perfect dessert for anyone seeking a rich, indulgent treat without the need for baking. It’s made with wholesome ingredients and is suitable for a variety of dietary needs, as it’s both gluten-free, paleo, and vegan. The crust is made from almond flour and shredded coconut, sweetened with a touch of maple syrup, and held together with coconut oil. It provides a satisfying crunch that complements the creamy, dairy-free filling.
The cheesecake itself is a luscious blend of soaked cashews, coconut oil, and coconut milk, along with the warmth of vanilla bean seeds or extract. This combination creates a smooth, rich texture that melts in your mouth. The subtle vanilla flavor is the perfect backdrop for the decadent chocolate ganache topping. The ganache, made with dairy-free chocolate and coconut oil, adds a luxurious finish to the cheesecake, offering a touch of sweetness and richness.
Not only is this cheesecake delicious, but it’s also incredibly easy to make. With no baking required, it comes together quickly and needs just a few hours of chilling time to firm up. It’s the ideal dessert for a special occasion, family gathering, or simply when you’re in the mood for something sweet and satisfying. Whether you’re following a gluten-free, paleo, or vegan lifestyle, this cheesecake will become a go-to favorite for its simplicity and indulgent flavors.
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Here’s a recipe for a No-Bake Vanilla Bean Cheesecake with Chocolate Ganache that is gluten-free, paleo, and vegan!
Ingredients:
For the Crust:
- 1 1/2 cups almond flour (or other nut flour of choice)
- 2 tbsp shredded coconut (unsweetened)
- 2 tbsp maple syrup or coconut nectar
- 2 tbsp coconut oil (melted)
- 1/4 tsp vanilla extract
- Pinch of salt
For the Vanilla Bean Cheesecake Filling:
- 2 cups raw cashews (soaked for at least 4 hours or overnight, then drained)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/4 cup coconut milk (or almond milk)
- 1 vanilla bean (scraped) or 2 tsp vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1/2 cup dairy-free chocolate chips (or chopped chocolate)
- 2 tbsp coconut oil
- 1 tbsp maple syrup (optional)
Instructions:
1. Prepare the Crust:
- In a food processor, combine the almond flour, shredded coconut, maple syrup, coconut oil, vanilla extract, and a pinch of salt.
- Pulse until the mixture sticks together when pressed.
- Press the mixture into the base of a springform pan or pie dish (about 8 inches) to form an even crust. Use the back of a spoon to compact it.
- Place the crust in the freezer while you make the filling to set.
2. Make the Vanilla Bean Cheesecake Filling:
- In a high-speed blender or food processor, combine the soaked and drained cashews, melted coconut oil, maple syrup, coconut milk, vanilla bean seeds (or vanilla extract), and a pinch of salt.
- Blend on high until smooth and creamy. You may need to scrape down the sides of the blender or food processor to ensure everything blends evenly.
- Once smooth, pour the mixture into the crust and spread it out evenly.
3. Prepare the Chocolate Ganache:
- In a small saucepan, heat the dairy-free chocolate chips and coconut oil over low heat, stirring constantly until melted and smooth.
- If you like a sweeter ganache, stir in maple syrup.
- Let the ganache cool slightly before pouring it over the cheesecake layer. Spread it out evenly with a spatula.
4. Chill:
- Place the cheesecake in the freezer for at least 4 hours or overnight to set. You can also refrigerate it, but freezing will help it set more firmly.
- Once firm, remove from the springform pan and slice to serve.
Notes:
- If you prefer a thicker crust, you can double the crust ingredients.
- You can swap the chocolate ganache for fresh fruit or berry compote for a lighter topping.
- This cheesecake is best served chilled or slightly frozen.
Enjoy your delicious no-bake, gluten-free, paleo, and vegan cheesecake!
