Oh cheesecake, how we love you.
In all of your gooey, creamy, decadent glory, it’s the ultimate dessert that honestly sounds good at any time of the year. But if you’ve ever made a cheesecake yourself, you know firsthand how unhealthy it can be. Loaded with processed cream cheese and cane sugar, a slice of traditional cheesecake is definitely something that tastes incredible in the moment … but leaves us feeling full (and a little ill) once we’ve polished off the last bite.
Good news: You can have your cheesecake and eat it, too! We’re in love with this dairy-free and nut-free version of our favorite dessert from The Unconventional Baker. The pumpkin seed crust tastes just like the traditional graham cracker version! Keep scrolling for a lighter, healthier, and just-as-delicious version of your favorite dessert.
1 cup dairy-free yogurt (I used an agave-sweetened one)
¾ cup sunflower seed butter
8 tbsp agave (or maple syrup, coconut syrup, etc.)
juice of 1 lemon (I used a meyer lemon)
2 tbsp apricot jam (I used St. Dalfour’s fruit-sweetened jam)
1 tbsp psyllium husk
2 tsp pure vanilla extract
½ tsp salt
Preheat oven to 350F. Lightly oil a tall 6″ springform pan (base and sides) and set aside.
Process all crust ingredients in a food processor into a fine sticky crumble. Transfer into the oiled pan press down to shape into a crust with your hands along the base and sides of the pan (Tip: make sure you “seal” the gap in the base when shaping the crust — i.e. don’t leave cracks in the crust, so that the filling doesn’t leak out anywhere while baking). Set aside.
Blend all filling ingredients into a smooth mixture in a power blender. Pour over the crust.
Bake in a preheated oven for 40-45 mins until the top is nice and golden. Remove and cool on a wire rack completely (a few hours or overnight is best)(note the top will sink as it cools, which is normal). Remove from pan, slice and enjoy. Store leftovers in the fridge. Enjoy!