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Divine (dairy-free) Cheesecake with Raspberry Sauce, from "The Cheese Trap"

Divine Cheesecake

Divine aptly describes this dairy-free cheesecake. This is a dessert you can proudly serve to guests!
Servings 9



  • 1 1/2 cups rolled oats
  • 1/4 cup almond meal
  • 1 cup pitted medjool dates
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp sea salt


  • 1 1/2 cups soaked raw cashews soaked in advance, see note
  • 1 cup coconut butter not oil
  • 1/3 cup plain or vanilla non-dairy yogurt or unsweetened applesauce
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup pure maple syrup
  • 1/4 tsp little scant sea salt
  • 1/2 tsp lemon zest optional
  • 1/2 tsp guar gum optional, see note


  • To prepare the crust, add all ingredients to a food processor. Pulse to get moving, and then process until the mixture becomes quite sticky, and will hold when pressed between your fingers. Transfer mixture to a lightly oiled spring form pan and press around the bottom of the pan (not the sides). For the filling, add all ingredients to a blender (high-powered blender is best). Puree until very, very smooth (stopping to scrape down blender a couple of times as needed). Pour mixture over crust and tip pan back and forth to evenly distribute. Cover pan with foil and pop in freezer to set (overnight, or 3-4 hours). Then, to serve, remove from freezer to soften at room temperature, about 1/2 hour. Slice, and serve as is or with berry sauce, p.. Makes one cheesecake, serving 8.


Cashew Note: It takes about 3-4 hours to soak cashews. (Simply soak raw cashews in a large bowl of warm water). It’s useful to soak them in batches, and then drain and refrigerate or freeze until ready to use.
Guar Gum Note: This cheesecake can be made without the guar gum. It lends something to the final texture, but isn’t critical. So, “ok” if you don’t have it!