Taking control of your diet and eating habits is no easy task. When you switch to tracking calories, increasing your protein intake, or hitting your daily step goal, you’ll feel like you’re on top of the world. That is, until you hit your stride and suddenly crave a sweet or salty snack.
Reminder: Improving the way you eat doesn’t mean saying goodbye to your favorite foods. Dr. Danielle Belardo, one of MyFitnessPal’s scientific advisors, created this high-fiber, dairy-free cheesecake recipe to help you satisfy your cravings while still continuing to achieve your goals.
Dairy Free Cheesecake
Servings: 10 | Servings: 1 slice
raw material:
For the crust:
- 1 cup oatmeal
- 1 cup raw almonds
- 4 Medjool dates, pitted
- ¼ cup unsweetened applesauce
For the filling:
- 2 cups raw cashews, soaked for 4 hours and drained
- ½ cup unsweetened almond milk
- ½ cup maple syrup
- Juice of 1 lemon
- 2 teaspoons vanilla extract
- ¼ cup flaxseed meal (for added fiber and binding)
- fresh berries as topping (optional)
route:
- In a food processor, combine oats, almonds, and dates. Pulse until you get a crumbly texture.
- Add the applesauce to the mixture and stir until the mixture starts to stick together.
- Press mixture into bottom of lined 9-inch springform pan. Place in the refrigerator to harden while you make the filling.
- In a high-speed blender, combine soaked and drained cashews, almond milk, maple syrup, lemon juice, vanilla extract, and ground flaxseed. Blend until smooth and creamy.
- Pour the filling over the crust and smooth the top with a spatula.
- Place the cheesecake in the refrigerator for at least 4 hours until firm.
- Before serving, take the cheesecake out of the refrigerator and defrost it for about 10-15 minutes.
- Garnish with fresh berries, if desired.
- Cut into 10 slices and enjoy!
Nutritional information
Per serving: Calories: 391; Total fat: 16 grams; Sodium: 13 grams; Total carbohydrates: 57 grams; Dietary fiber: 6.5 grams; Sugar: 40 grams; Protein: 8.6 grams
