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Medjool Date Baked Cheesecake

  • Author: Natalie
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 slices
  • Category: cakes
  • Method: baking
  • Cuisine: american

Description

A rich, dairy-free baked cheesecake with a gluten-free “graham cracker” crust and creamy coconut yogurt filling. Tangy, decadent, and sweetened naturally! 


Ingredients

Crust

Filling


Instructions

  1. Preheat the oven to 350ºF.
  2. Combine the Medjool dates and coconut oil in a food processor. Process into small chunks.
  3. Add the oat flour, salt, and cinnamon. Process to a wet sandy consistency.
  4. Press into a greased springform pan (mine was 7-inch), covering the bottom and sides.
  5. Bake for 15 minutes at 350ºF, or until golden around the edges.
  6. Remove from the oven and cool. Reduce oven temp to 325ºF.
  7. Blend all the filling ingredients until smooth.
  8. Pour on top of the crust and bake at 325ºF for 45-50 minutes until golden on the top and the center is no longer jiggly.
  9. Cool, then chill overnight. 
  10. Top with fruit of choice (I used a combination of strawberries and chopped Medjool dates) and serve. Keep leftovers in the fridge well covered for up to a week.

Notes

*I used almond milk greek yogurt.

***Corn starch or tapioca starch would work too.


Nutrition

  • Serving Size: 1 slice
  • Calories: 341
  • Sugar: 26g
  • Fat: 16g
  • Saturated Fat: 12g
  • Carbohydrates: 46g
  • Fiber: 4g
  • Protein: 4g

Keywords: vegan, gluten-free, dessert, dairy free, sugar free, healthy, baking