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Tag: nobake

Recipe: Super Easy PlayDough

Recipe: Super Easy PlayDough

PlayDough. Not my favourite activity for a 3 year old, it gets in everything, it smells and it’s expensive. Every trip to Kmart she begs me for some playdough. I always say no. But I gave in a couple of weeks ago and she has […]

Recipe: Coconut Oil Chocolate Bark

Recipe: Coconut Oil Chocolate Bark

This homemade chocolate is made with just a few simple ingredients from your pantry. Coconut oil, cocoa or cacao and maple syrup (Feel free to substitute the maple syrup for your favourite sweetener) The coconut oil replaces the cocoa butter found in traditional chocolate, thus needed it to be kept in the freezer. This is […]

Recipe: The No Cheese Cheesecake

Recipe: The No Cheese Cheesecake

Baked or not baked, cheesecake is so good. There are so many variations to make. So I wanted a healthier version, cause let’s face it a minute on the lips, years on the hips 😉 Here’s what I found…The No Cheese Cheesecake. Okay it’s not exactly all healthy, once you add the Reece’s pieces, but they are optional.

The No Cheese Cheesecake

  • Servings: Approx 12
  • Difficulty: Easy
  • Print

Ingredients

Crust Ingredients: 10-15 pitted dates 1 tbsp coconut oil 3/4 cup raw cashews 1/4 tsp salt 1/4 cup peanut butter

Cheesecake Layer Ingredients: 2 cups of cashews 3 bananas 1/4 cup peanut butter 3 tbsp maple syrup 4 tbsp cacao powder 1 tbsp coconut oil

Topping Ingredients: 1/2 dark chocolate melts 1 tbsp maple syrup 1 tbsp coconut oil 1/4 tsp salt 8 Reece’s peanut butter cups (Optional) 1/2 cup peanut butter


Directions

  1. Add coconut oil and dates to a small bowl, microwave to soften for 1 minute
  2. Add softened date mixture, cashews, salt and peanut butter to a food processor and pulse until well combined
  3. Spread mixture evenly in a line pie pan or springform pie pan
  4. Add cashews, bananas, peanut butter, maple syrup, cacao powder and coconut oil to the food processor and blend until smooth.
  5. Poor chocolate cheesecake mixture onto crust and smooth with a spatula
  6. Chill in the fridge while you prep the topping
  7. Add dark chocolate, coconut oil, maple syrup, peanut butter and salt to a small bowl, microwave for 30 seconds. Stir until smooth, then spread evenly on chocolate cheesecake layer.
  8. Sprinkle chopped up Reece’s peanut butter cups on top of the cheesecake.
  9. Chill in the fridge for 1 hour, or 4 hours in the freezer


The original recipe had almonds in the crust, I did not have any so substituted with cashews


I left my filling a little lumpy, still tasted amazing! Sweet and salty, with the after taste of the banana and peanut butter, if you’re craving cheesecake but want a alternative…this is for you! 

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