A) You get hungry all over again looking at the photos.B) You pawn leftovers off on neighbors because the temptation is too much to handle.C) You drop a piece on the table while cleaning up and eat it with your hands. #truestoryD) You simply cannot wait to share it. This recipe satisfies all of the above. Who’s ready for some (vegan, gluten-free) cheesecake!? After having such great success with my No-Bake Chocolate Cheesecakes, I couldn’t shake the thought that it was the cocoa butter in the dark chocolate that helped the cheesecakes firm up and hold their shape so well even unrefrigerated (a complaint I had with my earliest prototype – still delicious, just a little soft). So I ordered some cocoa butter to test my hypothesis. Spoiler alert – my suspicions were dead on. This cheesecake is simple, requiring just 10 ingredients and 1 bowl (or blender/food processor). And it all starts with a simple, 3-ingredient crust of dates, walnuts and sea salt. Then, it’s onto the filling. This filling is insanely creamy and rich. Bonus? It’s entirely naturally sweetened thanks to maple syrup. It gets its tartness from lemon juice and just a hint of apple cider vinegar. And the subtle, white chocolate flavor comes from the melted cocoa butter. One bite in and my eyes rolled back. That’s when you know it’s a keeper. I hope you guys love this cheesecake. It’s: CreamyRichDecadentNaturally sweetenedPerfectly tartInfused with white chocolateSeriously close to “real” cheesecake& Insanely delicious I can’t wait to hear what you all think of this recipe. I think you’ll love that it keeps in the fridge without getting too soft and can be left at room temperature for serving (for up to a couple hours)! If you give it a try, let us know what you think by leaving a comment and rating it! And – our favorite – don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see your creations! We love seeing what you come up with. It’s my favorite evening entertainment. Cheers, friends! (P.S. If you’re weary to purchase cocoa butter just for this recipe, fear not! You can also use it for beauty purposes and I intend to use it in some future recipes – like this one!)
