When I hear the name cheesecake, a delicate, creamy, delicious and fancy dessert comes to mind. A crumbly biscuit base, a layer of delicious creamy cheese and a topping of some fruits, this is how I love my cheesecakes! I am a big fan of no-bake cheesecakes, simply because it is so much easier to put together, saves you the effort of baking and is equally delicious. You can make it at night, let it set in the fridge and there is a wonderfully delicious dessert ready in the morning!
If you are looking for one such delicious and guilt-free dessert that you can be whip up in minutes, this egg-free and gluten-free paneer cashew no bake cheesecake is just what you need! Made with creamy paneer (whole milk ricotta), cashews, and a hint of lemon juice, this cheesecake is rich in flavours but light to eat.
I wanted to make a cheesecake and top it with peaches. I feel cheesecakes are a great way to include lots of fruits in a dessert. But I didn’t have cream cheese at home. Then I thought, let’s make a vegan cheesecake. But I realised soon that I didn’t have enough cashews. So, in the true spirit of Indian “jugad”, here’s what I did. I made my cheesecake layer with a mix of homemade made paneer and cashews. And the result was a real surprise! Cashews brought an amazing decadence and paneer provided the much needed lightness and freshness. Paneer technically is a cheese, so I feel this dessert really qualities as a cheesecake.
The base here is also made from scratch, with toasted oats and almonds combined with dates and some ghee. The past few months of living with the pandemic has taught me one thing, how to make the most of ingredients that are already available at home.
This hodgepodge cheesecake is made with some simple ingredients that you can find easily at your home. It is eggless, gluten-free and refined sugar free. I have topped it with peaches, but you can choose to serve it with any fruits of your choice.
Here is how you can make this decadent treat yourself!
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2 comments
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