This is an easy no bake recipe that is sweet and dreamy. This creamy ice cream like treat is sure to delight the taste buds.
You can buy the cookies pre made or make them with this delicious gluten free 3 ingredient cookie recipe by feasting on fruits. Be sure to subscribe as she always makes the most mouthwatering snacks!
This no bake recipe consist of 4 easy parts and some patience for to the final result
Ingredients:
Crust:
½ of 8 to 10 cookies
6 to 7 freshly pitted dates
Cheesecake Base
2 cups soaked cashews
2 tablespoons water
1 teaspoon vanilla
1/4 cup maple syrup
½ cup liquid coconut oil
Cream Filling
Coconut Whip Cream
Cream from 14 ounce full fat coconut milk
Cashew Cream
¼ cup soaked cashews
2 tablespoons water
2 soaked dates
1 teaspoon vanilla
Pinch of salt
Rest of cookie crumbs
Directions
The Cookie Crust
Pulse cookies into crumbs. Sat aside half for later. Add pitted dates (soak for 5-10 minutes if needed) and pulse to till you can form the mixture together. Place in desired dish or cupcake liners to your liking. For cupcake liners I added about a 1 ½ tablespoon to each liner. Press down firmly for an even layer crust. Freeze for 30 minutes.
The Cheesecake Base
For this delicious plant based cheesecake base pulse the cashews, water, and vanilla for about a minute scraping down the sides every 15 to 20 seconds. Add the maple syrup and coconut oil and blend till smooth for about 2 to 3 minutes scraping down the sides every 15 to 20 seconds. If a little warm place in the refrigerator no longer than 30 minutes.
The Cream Filling
For the creamy filling whip the separated coconut cream on low speed till soft peaks. For the cashew cream blend together the cashews, water, vanilla, and salt till you get a smooth thick consistency. Add more water if needed.
On a low speed blend or fold the cheesecake base with the cream filling. Once all incorporated add the rest of the cookie crumbs to the batter and fold in gently. Scoop filling into cupcake liners or dish and freeze for at least 4 hours or until solid. Once frozen allow to soften for 5 minutes before enjoying.
This no bake recipe consist of 4 easy parts and some patience for to the final result
Ingredients:
Crust:
½ of 8 to 10 cookies
6 to 7 freshly pitted dates
Cheesecake Base
2 cups soaked cashews
2 tablespoons water
1 teaspoon vanilla
1/4 cup maple syrup
½ cup liquid coconut oil
Cream Filling
Coconut Whip Cream
Cream from 14 ounce full fat coconut milk
Cashew Cream
¼ cup soaked cashews
2 tablespoons water
2 soaked dates
1 teaspoon vanilla
Pinch of salt
Rest of cookie crumbs
Directions
The Cookie Crust
Pulse cookies into crumbs. Sat aside half for later. Add pitted dates (soak for 5-10 minutes if needed) and pulse to till you can form the mixture together. Place in desired dish or cupcake liners to your liking. For cupcake liners I added about a 1 ½ tablespoon to each liner. Press down firmly for an even layer crust. Freeze for 30 minutes.
The Cheesecake Base
For this delicious plant based cheesecake base pulse the cashews, water, and vanilla for about a minute scraping down the sides every 15 to 20 seconds. Add the maple syrup and coconut oil and blend till smooth for about 2 to 3 minutes scraping down the sides every 15 to 20 seconds. If a little warm place in the refrigerator no longer than 30 minutes.
The Cream Filling
For the creamy filling whip the separated coconut cream on low speed till soft peaks. For the cashew cream blend together the cashews, water, vanilla, and salt till you get a smooth thick consistency. Add more water if needed.
On a low speed blend or fold the cheesecake base with the cream filling. Once all incorporated add the rest of the cookie crumbs to the batter and fold in gently. Scoop filling into cupcake liners or dish and freeze for at least 4 hours or until solid. Once frozen allow to soften for 5 minutes before enjoying.