Strawberry Granola Cheesecake
This no-bake, dairy-free cheesecake has a wonderful flavor and texture. It needs to be frozen before serving, so prepare your schedule accordingly!
Ingredients
Crust
- 1 1/2 cups Maple Sea Salt Homestyle Granola
- 8 Pitted Dates
- 2 tbsp Coconut Oil
Filling
- 1 1/2 cups Raw Cashews
- 1/3 cup Maple Syrup
- 1/2 cup Non-Dairy Milk
- 1/4 tsp Kosher Salt
- 3 tbsp Coconut Oil, at room temperature
- 2 tbsp freshly squeezed Lemon Juice
Topping
- 1 cup Strawberry Jam or Preserves
- Maple Sea Salt Homestyle Granola
Instructions
- Add cashews to a bowl and cover with boiling water. Let sit, uncovered, for 1 ½ hours. Rinse and drain thoroughly.
Crust
- In a food processor, add granola, dates and 2 tablespoons oil. Pulse until mixture clumps together and feels sticky to the touch. Set aside.
- Line the bottom of a 6- or 7-inch springform pan with parchment paper and lightly oil the sides.
- Transfer granola mixture to the pan, pressing evenly into the bottom. If it starts to get sticky, lightly wet your fingers with warm water. Set aside.
Filling
- Add drained cashews and remaining filling ingredients to a food processor or high speed blender. Process or blend until creamy and smooth throughout, scraping down the sides as needed. Add more lemon juice, maple syrup or salt to taste.
- Pour filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Cover lightly with plastic wrap and seal the top with aluminum foil. Freeze for 4–6 hours.
Topping
- When ready to serve, allow to sit at room temperature for 10–15 minutes before slicing and serving. Top with strawberry jam and more granola.