CHOCOLATE PECAN PIE NO BAKE CHEESECAKE | Glowing with Gracee
CHOCOLATE PECAN PIE NO BAKE CHEESECAKE
30 mins prepServes 10
This no bake cheesecake is the perfect recipe to make during the holidays because you don’t have to fight over oven space and you can make it a few days in advanced and defrost it when ready to serve!
Add cashews to a large bowl and soak in hot water for at least 30 minutes. In a small bowl, soak pitted dates in hot warm water for at least 15 minutes, then drain. To make the crust, add all crust ingredients (dates, pecans, cacao powder) to a food processor and pulse until well combined. Pack crust mixture down into a springform baking pan using hands. Place crust in fridge for 15 minutes to set. Add all cheesecake filling ingredients (soaked cashews, water, maple syrup, coconut oil, lemon juice, vanilla) to the food processor and mix until creamy. Pour mixture evenly on top of crust. Decorate cheesecake with melted chocolate, caramel, crushed pecans, and chocolate chips. Place in freezer for at least 5 hours or overnight. Remove cheesecake out of the freezer and take it out of the pan while still frozen. Allow to sit at room temperature for 20 minutes before serving. (Note: can be stored in the freezer for a few days before serving)
