There came a time in my journey towards a healthier me that I really started missing my former fatty friends.  No, I am not making a rude comment about anyone in my life.  I am referring to the unhealthy food choices that I constantly made.

I used to love McDonald’s french fries.  Actually, let me rephrase that, love, love, LOVED McDonald’s french fries.  There was something about those salty, hot sticks of pleasure that just made me happy.  Now they make me sick.  I am happy to say that fatty friend has not passed my lips in….well I can not remember when.  Good riddance.

Then there were the ridiculously large portions at any restaurant, which we would go to a couple of times a week.  More former fatty, GMO, preservative filled, friends like Chili’s, T.G.I. Friday’s, & Applebees.  Nothing they serve is fresh, and the amount of bad for you food that is put on your plate is mind-blowing.  I miss none of these restaurants.

Alas, there is one fatty friend my heart will always long for.  Who am I kidding?  My heart?  We all know it’s my stomach.  Let me explain it this way.  You know that one friend you had growing up that your mom told you was bad for you?  You know the one that never did anything good but made you feel great when you were around them?  Well that is how cheesecake is for me.  I know it’s bad for me, but I just can’t quit.

I know I am not alone in my love affair with cheesecake.  It’s the one dessert that most people can agree on.  It’s smooth, creamy, sweet and savory.  What’s not to love?  Well there is that one thing, the damn calories!  One slice of New York style cheesecake holds a whopping 710 calories.  In the midst of devouring a heavenly piece of cheesecake that is the last thing I think about.  But then it comes, the guilt.  The ‘Why do I love that stuff so much that I would do this to myself?!”, self loathing.

One of my infamous cravings came on the other night.  I knew I couldn’t go down the fatty friend road.  I ‘ve been working way too hard lately to undo all of my work.  I went on a hunt for  a healthy version that was great, not just good.  It had big shoes to fill if it was going to take the place as my new cheesecake BFF.

I stumbled upon a version on the Minimalist Baker.  (If you have never heard of them, click on over and check them out.  So awesome!).  They had a recipe for Simple Vegan Cheesecakes that sounded like what I was looking for.  I thought I would give it a shot, but hope for the best.

I changed the recipe to fit my needs and what I came up with was astounding.  I honestly could not tell that it was vegan, and gluten-free.  I hate labeling this dessert as vegan or gluten-free because of the stigma that comes with it.  Most people make faces when they hear those words.  But, in my very picky, meat and potato eating, brutally honest husband’s own words, “It is really, really good!”.

I can truly say I have found a new skinny friend to add to my growing repertoire.  Eating healthy isn’t always easy, but recipes like this make it much easier.

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Vegan New York Style Cheesecake

Adapted from Minimalist Baker

12 Servings

Crust:

1 cup fresh dates, pits removed

1 cup salted almonds

1 tablespoon ghee (or vegan butter like Melt)

Filling:

1 1/2 cups cashews, soaked for 6 hours

1/4 cup fresh lemon juice

2 tablespoons vanilla

1/3 cup melted coconut oil

1/2 cup agave (honey for non-vegans)

1/2 cup + 2 tablespoons full fat coconut milk (refrigerated upside down 12 hours)

Topping:

1 8 oz. container vegan cream cheese

1/4 cup agave (honey for non-vegans)

2 tablespoons fresh lemon juice

1 tablespoon vanilla

Directions:

Line the bottom of a 9 inch spring form pan with parchment paper.

Soak the dates in hot water for 10 minutes.

In a food processor pulse the dates, almonds, and ghee till finely chopped and well combined.  Mixture should stick together when pressed into the bottom the spring form pan.  Evenly press the mixture into the bottom of the pan.  Put in the freezer to set while making the filling.

Using a food processor or blender combine all filling ingredients till completely combined and smooth.  Remove the crust from the freezer and pour the filling on top of the crust.  Using a spatula (or back of a spoon)  spread the mixture evenly in the pan.  Return back to freezer for 4 – 6 hours.

Using a food processor or blender puree the topping ingredients till smooth.  Pour over the filling, spread evenly.  Return to freezer for 2 hours.

To serve, cut into 12 equal slices, serve immediately or let thaw for 10 minutes before eating.  Store in freezer.

Nutrition

Servings: 12• Size 1/12th of the Cheesecake • Calories 399: • Fat 27.4g • Carb: 36.8g • Fiber: 2.5g • Protein: 5.9g • Sugar:  28.6g • Sodium: 215.5mg • Cholesterol: 2.8mg