Vanilla No-Bake “Cheesecake” with Chocolate Chip Crust
As promised I am sharing 2 posts today instead of one to celebrate Beard and Bonnet’s belated 1st birthday. Since we are in the throws of an amazing giveaway here on B&B from the great people of Food Should Taste Good, I thought that it would only be fitting to share a treat that I make at home with one of their products. As I mentioned in our giveaway post, I am slightly addicted to Food Should Taste Good’s chocolate tortilla chips. I have been experimenting with them quite often in our kitchen lately. From dipping them in coconut whipped cream to smothering them with strawberry salsa, I simply cannot seem to get enough of them.
Last week I had the overwhelming urge to eat cheesecake, but not just an ordinary cheesecake; I needed this one from Tasty Yummies! You see, Beth and Mark came to our house for dinner a while back and brought that beautiful little no-bake vegan cheesecake and it was divine. I have been pining away for another tasty bite of that cake for weeks now. I had a slice with every meal for 2 days, I am a glutton, I know! Last week when I was tasting my way through the delicious goody box that Food Should Taste Good sent me it hit me, why not incorporate my favorite chocolate tortilla chips into the crust of a cheesecake similar to Beth’s?! I figured since I love grinding their savory chips up into tasty breading for veggies and tofu, maybe the chocolate chips would work for a dessert crust. Oh man, did I hit the jackpot on this idea. Have you ever used chips in a dessert before?
- 1 cup raw macadamia nuts
- 1 cup crushed chocolate Food Should Taste Good tortilla chips
- 1/2 cup fresh Medjool dates, pits removed & roughly chopped
- 1-2 Tbsp. water
- Pinch of kosher salt
- 2 1/2 cups raw cashews, soaked at least a few hours preferably overnight
- 1/3 cup coconut oil, in liquid state
- 1/2 cup local raw honey
- 1/2 cup fresh squeezed lemon juice
- Seeds from 1 vanilla bean pod, scraped clean or 1 Tbsp. pure g-free vanilla extract
- 1 -2 handfuls chocolate Food Should Taste Good tortilla chips
- 1-2 Tbsp. cocoa powder
- chocolate shavings
- Fresh fruit, optional
- Pulse the macadamia nuts in a food processor fitted with the "S" blade until they turn into a fine grind. Add in the dates, crushed chocolate Food Should Taste Good tortilla chips, salt, and 1 tablespoon of water. Process by pulsing until the mixture begins to stick together and the pieces are all uniform in size with some larger chunks of nuts and dates mixed in for texture. The crust mixture should clump together when you you pinch it between your fingertips, but not stick to your hands at all. If your crust is too dry at this point to stick together when tested add an additional tablespoon of water and process again.
- Line a round 8-inch spring form pan with parchment paper on the bottom, then gently press the crust into the pan evenly. Make sure to press some of the crust up the sides of the pan to form a nice crust around the edges of your "cheesecake". Set aside.
- Drain and rinse the pre-soaked cashews. Add the cashews, warm but not hot coconut oil, honey, lemon juice, and vanilla seeds into a clean food processor bowl fitted with the "S" blade. Process on high for 5-7 minutes until the mixture is silky smooth, stopping to scrape down the sides once or twice.
- Pour the filling over the crust, gently tap the pan on the counter to help any air bubbles work their way out . Smooth the top of your "cheesecake" with a silicone spatula o the back of a spoon then freeze for 2-3 hours until set.
- Once the cake has set in the freezer carefully remove the outer ring of the spring form pan. Gently sift cocoa powder over the top of the cake until lightly coated. Sprinkle semi-sweet, milk, or dark chocolate shavings over the top of the cake. Right before serving mound a small handful of fresh chocolate Food Should Taste Good tortilla chips in the center to give the cake a little crunch. Serve immediately.