• Lauren

    posted on May 20, 2013 at 9:24 am

    Yum! These look wonderful Amy! I’ve been struggling more with dairy lately as well. I was on a huge Greek yogurt kick, and then I started to feel like it was bothering me. :-( Huge bummer since I was using it in just about everything. Again, what a wonderful recipe! :-D

    [Reply]

    Amy Reply:

    @Lauren, I ate so much Greek yogurt, too. I loved it…still miss it but I just can’t tolerate it anymore. So sad.

    I’m grateful that you inspired me to make this dessert, Lauren!

    [Reply]

  • Ilse

    posted on May 20, 2013 at 9:37 am

    Can’t wait to try this! My Achilles heal is cheesecake. Will be great to have an alternative

    [Reply]

    Amy Reply:

    @Ilse, Let me know how it turns out for you.

    [Reply]

  • Hallie @ Daily Bites

    posted on May 20, 2013 at 9:41 am

    Yum! I’m posting a chilled treat recipe tomorrow and am SO linking to this! I wish we could have an in-person Memorial Day bash. :)

    [Reply]

    Amy Reply:

    @Hallie @ Daily Bites, I cant’ wait to see what you’ve been whipping up, Hallie. Love your recipes!

    [Reply]

  • Patricia

    posted on May 20, 2013 at 11:51 am

    What can I use in place of coconut butter, I haven’t been able to find it anywhere in the area I live in. I have found the coconut oil. Only question does it need to be refined? I really would love to make this for my family as I am no sugar and trying to convert my family as well. Thank you

    [Reply]

    Amy Reply:

    @Patricia, Try more cashews or more coconut oil. I’ve also seen DIY coconut butter; I bought some coconut to try it myself but haven’t done it just yet. You can use any kind of coconut oil you like; virgin coconut oil will add some coconut flavor to the bars.

    [Reply]

  • Melissa

    posted on May 20, 2013 at 1:35 pm

    I’m back on my “limited” dairy bandwagon and am missing treats like this. I’m surprised you have time to create such wonderful looking recipes, but I’m glad you do! I’ll definitely be trying this (already printed out the recipe). Great photo, by the way.
    Melissa

    [Reply]

    Amy Reply:

    @Melissa, Thanks, Melissa. I have been working on my food photography. It’s painful for me. I’m starting to get the hang of it…but I’ve got a long way to go.

    I am surprised how much I get done, too. I get it honest – my Grandma Ruth worked until she was 97 and my mom is a crazy hard worker too. It’s in my DNA.
    xo

    [Reply]

  • Lj

    posted on May 20, 2013 at 2:10 pm

    Can this recipe be made without nuts altogether? (Except coconut, which I am not allergic to.) Allergic to all tree nuts, peanuts, sunflower seeds, and sesame seeds.

    [Reply]

    Amy Reply:

    @Lj, You’d have to make a totally different crust. I’ve seen people use tofu to do dairy-free cheesecake but I’ve never tried it. Can you eat soy? If so, that might be something to experiment with.

    I also linked to Lauren’s Thick Lemon Bars in the post – if I recall she didn’t use cashews in her lemon layer. Check that her recipe and see if that might work for you.

    [Reply]

  • Kathy

    posted on May 20, 2013 at 2:12 pm

    This looks fantastic! Do you taste the coconut in it?

    [Reply]

    Amy Reply:

    @Kathy, No, you don’t taste coconut. It’s just creamy, slightly sweet, tart cheesecakey bite after bite.

    [Reply]

  • Gail

    posted on May 20, 2013 at 2:19 pm

    Oh Amy, after those Lemon Pudding Cakes you can be sure these are at the very top of my list to try this week and they are raw too!! Will stop back and let you know how I make out with these. They look so delish, I can’t wait.

    [Reply]

    Amy Reply:

    @Gail, Thanks, Gail. I am on a lemon kick. I think it’s pregnancy cravings. Just can’t seem to get enough lemon.

    [Reply]

  • Joshua Hampton (Cooking Classes San Diego)

    posted on May 20, 2013 at 5:43 pm

    This could easily become a new favorite in my house. It’s looks yummy; can’t wait to try it.

    [Reply]

    Amy Reply:

    @Joshua Hampton (Cooking Classes San Diego), Thanks so much!

    [Reply]

  • Sandi @ Sandi'sAllergyFreeRecipes

    posted on May 20, 2013 at 6:50 pm

    These look great! I can’t wait to try them :)

    [Reply]

    Amy Reply:

    @Sandi @ Sandi’sAllergyFreeRecipes, Thanks, Sandi! They are tasty. Enjoy!

    [Reply]

  • Heather @Gluten-Free Cat

    posted on May 21, 2013 at 4:48 pm

    What a wonderful raw recipe!! I would LOVE for you to share it this week at Raw Foods Thursdays. Our readers would be ga-ga over it! Lemon just sounds so summery and refreshing. Perfect for this time of year!

    xo,
    Heather

    [Reply]

  • Tonya

    posted on May 28, 2013 at 1:22 pm

    I LOVE these! Easy to make, good for you, and oh so yummy! I substituted Almond Milk (because that’s what I had on hand), and it worked perfectly (I think).
    Do you think this could be adapted to accommodate a berry-type cheesecake?
    We’re taking them to a school awards banquet tonight: Can’t wait to tell everyone who loves them what’s in them! Thank you!

    [Reply]

    Amy Reply:

    @Tonya, I don’t see why not. Have fun with the recipe!

    [Reply]

  • Tess

    posted on June 3, 2013 at 1:16 pm

    I made this (without the crust in Little Pyrex bowls )this morning and it is define! Hubby thought it was great and surprised it was dairy and sugar free. I used agave to sweeten. Looking forward to trying it with the crust when I have the ingredients.

    Thanks for the recipe.

    [Reply]

  • amber

    posted on June 3, 2013 at 9:34 pm

    Hi Amy,

    Last month I made Lauren’s Raw Lemon Bars. A creamy version was calling my name. Thanks for creating this recipe. I made these last week…outstanding!!

    Be Well,
    –Amber

    Here is my FB pic: https://www.facebook.com/photo.php?fbid=603641536326309&set=a.292220644135068.78458.288512964505836&type=1

    [Reply]

  • Amanda

    posted on June 4, 2013 at 7:20 pm

    So going to make this. I’ve made a raw chocolate avocado pie that was amazing. Love raw recipes

    [Reply]

  • Tess

    posted on June 11, 2013 at 11:34 am

    I’m thinking of trying the mixture frozen through the homogenize function on my champion juicer to make it into cheesecake icecream. That is when I empty everything in my freezer to fit it in.

    [Reply]

  • Belle

    posted on July 15, 2013 at 1:02 pm

    How long are you supposed to soak the cashews for?

    I’d really like to know because this recipe sounds delicious and I want to try it!

    –Belle

    [Reply]

  • Bettina Beam

    posted on October 27, 2013 at 8:38 am

    What can I substitute for ginger – allergy! Can I leave it out altogether and the crust still be okay?

    [Reply]

  • Leonie Cent

    posted on January 20, 2014 at 2:31 pm

    Dear Amy, thank you for your recipes ! I got excited when I started reading your Blog and saw that you have posted many gluten free recipes, but when I saw the dairy free recipes, I was elated. I have RA – Rheumatoid Arthritis an auto-immune disease, and if I eat any kind of grains/gluten, sugar, or dairy, by pain levels shoot out of control, and I get quite sick in general. I’m always looking for ideas on how to make tasty meals and treats, minus two main food groups :-) . And I figured that if someone like me who has such a disordered immune system and gut function, can get so sick through eating grains, dairy and sugar containing foods, then that could be some kind of lesson for those folks who are in good health – about how those foods can impact the physiology so negatively (if you want to find out how common foods we eat regularly, really effect our health, observe what happens when a sick person ingests them). Just because a body can seemingly handle the digestion of gluten/dairy etc, doesn’t necessarily mean they are good foods – I would say that those foods are creating a burden for the body to bear on a daily basis, setting up the conditions for disease later on in life. So thank you very much for sharing so much of yourself and your knowledge with the rest of the world, who desperately needs this information. Your Blog is a wonderful gift, making life so much better for me and others. Sincerely with love, Leonie X

    [Reply]

  • Jane

    posted on March 4, 2014 at 1:20 am

    Hello. I have made these bars and they were very nice. I was unsure about the instruction that the cashews should be soaked. How long in advance should they be soaked for? And are they soaked in the qtr cup of milk or additional liquid? My cheesecake layer wasn’t that smooth so it may be because I didn’t soak them long enough. Thank you for advising.

    [Reply]

  • Fabiana Rodriguez

    posted on July 28, 2014 at 9:41 pm

    Hi there, I just found this recipe and I’m in an urge to do it!!! OMG it looks so amazing! I just have a question, or maybe a 2 lol. 1st- can i substitute the dates for any other dried fruit, maybe peaches?, cranberries, I would like to add some tanginess to it.
    2nd- Can I substitute the coconut butter for an ALL Vegetable shortening?
    Please let me know, thank you so much!

    [Reply]

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