Slightly adapted from this amazing blog: https://eatbeautiful.net/2017/07/30/saffron-vanilla-no-bake-cheesecake-…
Crust:
2 cups macadamia nuts
4 dates
6 tbsp. ghee
1/2 tsp. cinnamon
Chevre (Soft Goat Cheese) Filling:
2 11-ounce chèvre logs at room temperature
1/2 cup water
1/3 cup maple syrup OR 1/4 cup raw honey
1-1/2 teaspoons gelatin
2-1/2 teaspoons vanilla extract
(2.5 oz. freeze dried strawberry powder)
To Make Crust:
Process nuts, dates, cinnamon, and ghee together until crumbly (but not too smooth! You don’t want nutbutter); press into a 9-inch pan and refrigerate until needed.
To Make Filling and Assemble Cake:
Place chevre into food processor or blender. Pour water into small saucepan. Sprinkle gelatin over its surface and allow to "bloom" for one minute. Stir over medium heat for about 2 minutes until mixture is steamy and foamy, showing that gelatin has dissolved. Add all remaining ingredients to food processor or blender: sweetener, gelatin water, vanilla, and strawberry powder (if using). Pulse until fully combined. You may need to stop and start a few times and scrape the bowl with a spatula to get it fully mixed.
Pour filling into crust and smooth the top surface. Refrigerate 6 hours or overnight.
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A great variation is to make a raspberry-sauce layer for the top of the cheesecake. After you've chilled the cake for a couple of hours, do the following:
Soften 1/2 package frozen raspberries in ~3/4 c boiling water; allow to simmer.
Add zest of one lemon and half a lemon's juice, 1 tsp gelatin dissolved in 1/4 c water, and 1/4 cup raw honey; blend with an immersion blender until saucy. Pour this gently and evenly over the top of the chilled cheesecake, and chill overnight until the topping is set.
It is beautiful when you slice it when made with raspberry topping!