This no-bake cheesecake recipe has been a conference favorite for years, as well as in my own home. I’ve tweaked it slightly by adding eggs and vanilla to the crust, and lemon juice to the filling. It can also be made as a pudding-type dessert served with the topping, baked and crumbled, sprinkled over the top. Dress it up also with fresh berries or compote, sliced figs, or a drizzle of maple syrup.
Process the following in a food processor to a fine crumb:
- 2 cups soaked and dried nuts (we use almonds)
- 1 cup pitted dates
- 2 pastured eggs, lightly beaten
- 1/4 cup butter or ghee
- 1 tsp pure vanilla extract
Press the crumb into a 1/2 sheet baking pan and bake the crust at 350°F for 10 minutes, then cool.
- 1 cup heavy cream
- 1 Tbsp gelatin
- 4 pastured eggs, separated
- 4 cups soft cream cheese
- 1/2 cup honey or maple syrup
- 1 Tbsp fresh lemon juice
- 1 Tbsp pure vanilla extract
Soften the gelatin in the cream for 5 minutes, then gently warm on low to dissolve. Whip the egg whites. Add the remaining ingredients to the cream mixture and blend well with a stick blender or in a food processor, blender or Vita Mix. Fold in the beaten egg whites. Pour over the cooled crust and chill, covered, at least 4 hours until well set. Top with ripe berries or crust crumble.