Honey

“no bake”

Cheesecake

with date crust

Prep Time: 25-30 min. Chill Time: 2-3 hr.

Total Time: 3.5 hr.

Makes: 8-10

Macronutrients: 10g protein · 32g carb · 34g fat

For a visual, see my instagram video here!

Dish Inspiration:

This recipe was inspired by my late grandmother, Cheryl. She had a famous cheesecake recipe that my family cannot get enough of! Every major holiday, Fathers Day, 4th of July, etc. I make my family (specifically my dad, uncle, and grandfather) her cheesecake recipe .

As much as I loved the cheesecake growing up, I can’t tolerate the ingredients anymore. Her cheesecake consists of Philadelphia cream cheese, Daisy sour cream, Cool Whip, and traditional bleached white sugar in an already made Keebler graham cracker crust.

The last time I saw my uncle, he even admitted that his stomach doesn’t feel right after eating it.

Unfortunately these ingredients are extremely processed, filled with stabilizers/gums, and even contain chemicals, corn syrup, etc.

This made it an easy decision to come up with a more gut friendly cheesecake! I still make my grandmothers cheesecake for those in my family who still want it, but my new cheesecake has become a favorite as well!

Honey instead of white sugar

Plain greek yogurt instead of sour cream

Coconut flour & dates instead of Graham cracker

Why Coconut Flour?

Coconut flour is made from dehydrating coconut meat and blending. It is gluten free and has a higher protein, fat, and fiber content than white flour.

Regular white flour made from highly processed wheat is very inflammatory and contains gluten, which most people do not tolerate well. The high starch content of refined grains and lack of fiber due to the removal of the bran and germ produces a rapid increase in blood sugar when consumed. The chemicals and pesticides used to produce mass quantities of the white flour we see on grocery store shelves is also very concerning and has been linked to cause many different cancers.

I am not trying to say that flours are NECESSARY in an optimal diet. They are by no means necessary and they serve as a TREAT. Whole foods are much healthier and any flour should be consumed in moderation. As you know, I love treats and these are the two flours I feel most comfortable using!

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Equipment:

Ingredients:

Crust:

  • 1 C. coconut flour

  • 1 stick butter (8 Tbsp.) -melted

  • 10 dates (remove pits)

  • 2 Tbsp maple syrup

  • 2 Tbsp raw milk

    Need to find raw milk? Go to getrawmilk.com

  • 1/4 tsp salt

Filling:

Strawberries or any other fruit to top (optional)

Steps:

  1. Melt the stick of butter on the stovetop over low/med heat.

  2. Remove pits from dates if they are pitted.

  3. Add all of the crust ingredients to a food processor/blender and blend on high for 1 minute. You may need to stop it halfway and use a plastic spatula to scrape the sides. It should be a slightly sticky, mealy texture. See Instagram video for visual!

  4. Press crust ingredients into your 9x9 glass pan, going up the sides to form a crust. It will be about 1/4 in. thick. You can use parchment paper if you wish, the crust is sticky but you can remove it with a good metal pie server.

    P.S: you can bake this crust at 350 for 10-15 minutes if you want it to be firmer and has a crunch, but its not necessary!

  5. In a large mixing bowl, add all of the filling ingredients.

    I like to add them in this order to avoid splatter:

    cream cheese, vanilla, honey, and finally yogurt.

  6. Using your electric hand mixer, blend all of the ingredients for 2-3 minutes on high until all the lumps are gone and everything is well blended. The texture will seem a little thin at first but it will firm up.

  7. Using a large spoon, scoop the filling into your pie crust.

  8. Add fresh fruit to the top if you wish. In my video I used fresh local sliced strawberries.

  9. Refrigerate for a few hours before serving for best texture. I recommend using a metal pie server because the crust is very sticky, be careful when removing to have a pretty in tact piece.

    For a visual, see my instagram video here!

Changes/Substitutions

You can easily use maple syrup, coconut sugar, or any other sweetener to this cheesecake. Whatever is your preferred sweetener, have at it!

Butter is my preferred fat for the crust because its flavor pairs so well with the coconut flour, but you can easily use ghee or maybe even tallow.

Sour cream and plain greek yogurt are very interchangeable. If you can find a nice local or raw sour cream, I would absolutely use that! I don’t have access to any near me and I love a local plain greek yogurt from my co-op so I use that. Whichever you choose, get something on the thick side. I wouldn’t recommend using a thin/watery yogurt.

I digest coconut flour very easily. Most recipes call for almond flour or a mix of nut flours when avoiding gluten and processed white flours. “Animal Based” eating avoids nuts and I do not tolerate them well but if you do, almond flour would be a good substitute. A mix of coconut and almond flour might even be great! I haven’t tried plantain flour with this crust yet, although I do like plantain flour and tolerate it well, it can be very dry. Let me know if you choose to try it!

The healthiest flour (especially if you follow “Animal-Based” is beef flour. Carnivore Crisp sells a great one and that would be a PERFECT option for this crust. When i’m making it for family members, coconut flour is the safer, sweeter option. For my husband and I, the beef flour is great and the dates really hide the meat flavor well.

I know this says “NO BAKE” but, I have baked the crust at 350 for 10-15 minutes and it comes out crispy and firm which is a great compliment to the filling.

Sadie creates naturally sweetened and savory dishes with an animal-based way of eating in mind.

Meal prep is her specialty.

She likes to make traditional recipes that are inclusive to everyones palate and lifestyle, while showcasing natural alternatives.

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