No-bake date caramel cheesecake

No-bake date caramel cheesecake with Medjool dates, pecans, plant-based cream cheese and soya yoghurt – creamy, nutty and made without any baking.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 602 kcal per serving
• Protein: 10 g
• Fat: 42 g
• Carbs: 55 g

Ingredients

• 100 g Medjool dates
• 60 g pecans
• 2 tbsp oats
• 150 g plant-based cream cheese (choose one without seed oils)
• 50 g unsweetened soya yoghurt
• 1 tbsp lemon juice
• 1 pinch of vanilla
• 1 pinch of sea salt

Method

You’ll need: stick blender

1. Set a few Medjool dates aside for the topping and roughly chop the rest.
2. Blend the pecans, oats and chopped dates into a sticky mixture. Press it into dessert glasses as a base.
3. Stir the plant-based cream cheese with the soya yoghurt, lemon juice and vanilla until smooth. Spread the cream over the bases.
4. Blend the reserved dates with a little hot water and the sea salt into a thick, caramel-like sauce. Spoon it carefully over the cream.
5. Chill the glasses briefly so the layers firm up a little.
6. To serve, eat straight from the glass – the cream tastes most rounded when well chilled.

Good to know

This cheesecake is simple, creamy and pleasantly sweet. The date caramel looks special, even though everything is quick to make. For days when dessert should be uncomplicated.

Swaps

Pecans → walnuts (also provide omega-3 fatty acids). Soya yoghurt → unsweetened coconut yoghurt (soya-free, usually milder in flavour). Oats → ground almonds (provide fat and vitamin E).

Allergens

Contains tree nuts (pecans), soya and gluten (oats) unless the oats are labelled gluten-free. Fine for children in small portions if they have no nut allergy; in pregnancy, use fresh ingredients and prepare them hygienically.

Dairy-free recipes