NO-BAKE LAYERED ACAI CHEESECAKE

This No-Bake Layered Acai Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews. The cheesecake layers are lusciously citrus and creamy with a sweet topping.

 

SOAK CASHEWS OVERNIGHT, OR UP TO 8 HOURS

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy but it will do the trick!

 

INGREDIENTS:

2 cups blanched almonds
2 cups pitted dates
1/3 cup almond flour
1/4 cacao nibs
180g cacao butter
4 cups soaked cashews (soak overnight or up to 8 hours)
2 tbsp coconut nectar syrup
7 limes
120ml coconut milk
1 frozen banana
4 tbsp Acai Powder (buy here)
1/2 cup chia seeds
1 cup blueberries
Pinch of sea salt

 

STEP 1: MAKE THE BASE 

2 cups blanched almonds
2 cups pitted dates
1/3 cup almond flour
1/4 cacao nibs
1-2 heaped tablespoons raw cacao powder

 

  1. Grease a 6” springform pan with coconut oil, or line an 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
  2. Blend ingredients food processor or high-powered blender until it comes together into a sort of sticky dough, with chopped nuts remaining. Don’t over-process, or it’ll turn into nut butter. Press the cashew-date dough evenly along the bottom of the prepared pan.

 

STEP 2: LAYER 1

60g cacao butter
2 cups soaked cashews (soak overnight or up to 8 hours)
1 tbsp coconut nectar syrup
Juice of 3 limes
Splash of coconut milk

 

  1. Heat cacao butter in a pan on a low temperature
  2. Add all ingredients except coconut milk to the blender and mix.
  3. Add coconut milk gradually to get a smooth, creamy texture.
  4. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.

 

STEP 3: LAYER 3

60g cacao butter
2 cups soaked cashews (soak overnight or up to 8 hours)
1 tbsp coconut nectar syrup
Juice of 3 limes
Splash of coconut milk

+

1 frozen banana

Acai Powder – 2 heaped tbsp, or
Acai puree – 100g melted

 

 

  1. Repeat the same process as before, but add in the acai powder last.
  2. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more coconut nectar or lime juice, if desired.
  3. Spread over the plain layer. Return to the freezer.

 

 

STEP 4: ACAI JAM

Acai Powder – 2 heaped tbsp
1/2 cup chia seeds
1 cup blueberries
Juice of 1 lime
Splash of coconut milk

Pinch of sea salt

Optional sweetener: 2 tbsp coconut nectar syrup or maple syrup

 

  1. Start with adding the blueberries and a dash of water to a pan and heat on low. Add remaining ingredients, stirring until chia seeds expand and a jam-like consistency is formed.
  2. You may want to add more lime or coconut nectar as you go depending on how tart/sweet you like it.
  3. Layer on the top with a spoon in a circular motion
  4. Place in the freezer to set for at least 3 hours or until completely firm.
  5. Serve frozen or thaw at room temperature for 10-15 minutes before serving.
  6. Store in the freezer for up to 2 weeks.