Name: Sunflower Seed Butter Cheesecake
Prep time: 15 min
Total time: 15 min
Yield: 5" cake
Cuisine: Dessert
Ingredients: ¾ cup pumpkin seeds (or another nut or seed); 4 soft medjool dates, pitted; ½ tbsp maple syrup; ¾ cup sunflower seed butter; ½ cup non-dairy yogurt (I used an agave-sweetened one, but can also use unsweetened and adjust sweetener in the recipe separately); 4 tbsp maple syrup; 1 tbsp lemon juice; 1 tsp pure vanilla extract; ⅛ tsp salt; edible dried rose buds, blue cornflower petals

Description

Creamy no-bake, dairy-free cheesecake, made without nuts. Sweet, tangy, and totally satisfying! Gluten-free, vegan and refined sugar-free.

Ingredients

Crust:

¾ cup pumpkin seeds (or another nut or seed)
4 soft medjool dates, pitted
½ tbsp maple syrup

Filling:

¾ cup sunflower seed butter
½ cup non-dairy yogurt (I used an agave-sweetened one, but can also use unsweetened and adjust sweetener in the recipe separately)
4 tbsp maple syrup
1 tbsp lemon juice
1 tsp pure vanilla extract
⅛ tsp salt

Optional Toppings:

edible dried rose buds, blue cornflower petals

Instructions

Process all crust ingredients into a sticky crumbly mixture in a food processor. Transfer into a 5″ springform pan and press down into a flat crust. Place the pan in the freezer while working on the filling.
Blend all filling ingredients into a smooth consistency in a blender. Transfer this mixture into the cake pan over the crust. Smooth out the top and decorate with desired toppings. Return to freezer and allow the cake to set for 5-6 hours or overnight. When ready to serve, remove from pan, thaw out a touch and enjoy! (keep leftovers frozen).