No bake cheesecake recipes go into the freezer or refrigerator instead of the oven to finish! These no bake cheesecake recipes are for those times that you yearn for something luscious and filling.
You can make lower carb no bake cheescake recipes, paleo cheesecake recipes,
or vegan cheesecake recipes.
If you don't want use too much sugar in your recipes, you can replace
any sweetener with sugar-free sweeteners like stevia or erythritol. Or try using a combination of sweeteners along with a sugar-free sweetener like stevia (which is my favorite way to cut down on sugar).
No Bake Cheesecake Recipes - Paleo Grasshopper Recipe
1 1/2 cups of Ground Sprouted Organic Pumpkin Seeds
1 1/2 cups of Fermented Organic Raw Cacao Powder
1/2 cup of Sprouted Organic Nut Flour
1 3/4 cups Unsweetened Organic Coconut Flakes
1/2 cup Grade B Maple Syrup
7 ounces of Ripe Organic Avocado Flesh
7 ounces of Organic Raw Coconut Cream
1/2 cup of Organic Coconut Butter
2 tbsp. of Grade B Maple Syrup
5 drops of Organic Peppermint Essential Oil or 1/2 to 1 tsp. of Organic Peppermint Extract
Add ingredients to a high speed blender and pulse until well combined. Then press into 6 inch springform pan to make a crust.
Blend ingredients until smooth in a food processor or blender. Pour on top of chocolate crust and freeze.
No Bake Cheesecake Recipes - Low Carb Recipe
Whipped Cream Ingredients:
1 1/2 cups Grass Fed Heavy Whipping Cream (not ultra-pasteurized)
1 1/2 Tbsp. Organic Vanilla Extract
Cream Cheese Ingredients:
3 (8 oz.) Pkg. Softened Grass Fed Cream Cheese
1 1/2 Tbsp. Fresh Squeezed Lemon Juice
1 1/2 Tbsp. Organic Vanilla Extract
2 to 3 Tbsp. Erythritol or Low Carb Sweetener
If you want this to be more of a raw no bake cheesecake recipe, use 100% grass fed raw heavy cream in this recipe.
And you can even make your own 100% grass fed raw cream cheese to use in this cheesecake recipe.
Whip the cream and vanilla until stiff peaks form - then put in the refrigerator until needed.
Blend together the cream cheese, lemon juice, vanilla, and choice of sweetener. Then gently fold in the whipped cream.
For ease, put into a piping bag to distribute into individual small 4 oz. mason jars or just carefully spoon into jars.
No Bake Cheesecake Recipes - Vegan Raspberry Recipe
1 cup of Raw Sprouted Organic Almonds or Hazelnuts
1 cup of Medjool Dates
1 cup of Shredded Coconut
Blend in food processor until flour-like and press into pie pan.
Then put crust into your refrigerator to harden.
2 cups of Sprouted Organic Cashews
1 cup of Raw Organic Almond Milk or Other Raw Vegan Milk
2 tbsp. of Organic Vanilla
Freshly Squeezed Organic Lemon Juice
1/4 cup Cold-Pressed Extra Virgin Coconut Oil (melted)
1/3 cup of Grade B Maple Syrup or Raw Coconut Nectar
Vegan Organic Chocolate Chips
Blend ingredients in food processor until smooth and then pour 2/3 of the filling over refrigerated crust.
Add whole organic raspberries and freeze.
Later add more organic raspberries to the remaining filling and blend.
Pour this on top of the "frozen layer" and decorate with vegan chocolate chips - then stick back in freezer to harden.
How to Soak Nuts and Seeds
4 cups Raw Organic Nuts or Seeds
Filtered Water (room temperature)
1 Tbsp. of Sea Salt
Soak your raw nuts or seeds in filtered water and sea salt for at least 7 hours or overnight.
Then drain the brine soaking water and rinse them.
Next, put them on a cookie tray or on a dehydrator tray.
To keep the nutrients in raw nuts and seeds - dry them at a temperature of 150 degrees F or lower.
Then use these nuts or seeds in your no bake cheesecake recipes.
The reason you want to soak nuts and seeds is to make them more digestible.
Soaking in salted water for a certain amount of time helps to reduce anti-nutrients like phytic acid in nuts and seeds.