Making Cheesecake can be a tedious process. Moreover, it is loaded with saturated fat and we cannot just stop with one slice. We might want to devour the entire thing.

Here’s a guilt-free simple cheesecake recipe where you don’t have to beat yourself for having those seconds.


1. Soak the cashews overnight (4-6 hours) or cover them in boiling hot water for 1 hour until they soften up. If you are pressed for time microwave them with 2 cups of water for 2-3 minutes until they soften up. The key here is to make the cashews very soft so they blend well.

2. Drain the water from cashews and blend them in a food processor until very smooth. Set it aside

3. Combine the chickpeas, oats, salt and maple syrup in the food processor and pulse until well blended. Add the cashew butter, and blend/process until it forms a smooth ball. You may need to scrape the sides a few times.

2. Arrange the silicon muffin cups in the muffin pan.

3. Scoop 1/2 tablespoon the mixture into the muffin cup until 2/3rd of and flatten the bottom. Put date, pecan or almond in some. Repeat with the rest of the filling.

4. Place the baking sheet in the freezer for 20-30 minutes.

3. Melt the chocolate chips in a small pot on low heat. One by one, drop the balls into the chocolate and coat evenly and place back on the baking sheet. While the chocolate is still wet, sprinkle a tiny bit of pecans on top of each truffle.

4. Put back in the fridge and chill

5. Refrigerate until ready to eat (the chocolate begins to get a little melty after about 5-7 minutes, so it is best to keep them refrigerated until right before you eat them).

6. You can top it off with your choice of fruit – blueberries, raspberries, or strawberries



2 cup of rolled oats
1 cup of cooked (or canned) chickpeas
1 cup of cashews soaked
1/2 cup of maple syrup
1/2 teaspoon of salt
Handful mix of dates, pecans, almonds
1 cup of dairy-free dark chocolate chips
Crushed pecans for sprinkled topping