new post, who dis?
^^ current feels that are always current
but ruh-heeealllyyyy. my camera has been collecting dust the last couple of weeks due to an increased amount of weekly late-night cooking (like from one night to maybe two) and then the weekends I basically have been mowing the frozen food aisles with whatever pretty label catches my eye. TOTAL fail.
and whiskey, because you guys, I am socially awkward with out it.
totally half kidding.
*extreme emphasis on the half*
BUT. the good news is that with the sweatpocolypse that is quickly approaching, I’ll be able to shoot a little later in the evening so posts will become much more frequent, again (and here is the part where I place my foot into my mouf).
And what better way to kick off the crickets that have officially become my blogs new soundtrack than a lighter no bake goat cheese, cheese cake. its easy, gluten free and um easy. and oh yeah it tastes really good too. I mean. GO big, or go…. small. Either one works.
There’s barely any notes…. but of course I have found someway to continue the length of this post:
Dates. First dates or the WORST. But soaked dates aren’t. Remove the pits and then soak your (fruit) dates for 10 minutes in water (just a small bowl of water that pretty much covers them) will do. This helps soften the date and allows it to blend better into the crust. Yahhhhm.
The mixings of the cheesez + yogurt are a must here. The goat cheese is the prominent flavor, but the greek yogurt helps smooth it out a little more and then the addition of low fat cream cheese still gives you a hint of that cheesecake flavor that the majority is drawn to. I think adding a familiar flavor key is important for classic desserts w/ a twist.
NO BAKE. That’s one of the best parts. In fact if you make two, you can freeze the other for a rainy day. Or a sunny day. Or an evening when you know you’re having a party with your friends Jack & Crown. The best. Just wrap the pie in plastic wrap (making sure plastic wrap sticks to surface, you need to do this after it’s chilled for a couple of hours) and then place in freezer.
ALSO. Top this with whatever you please. I have an obsession with Luxardo Cherries (you can find this expensive jar in the liquor aisle, worth every damn penny and mouth sore that comes from overeating it). Fresh fruit works really well here, or perhaps a homemade lemon – blueberry compote. Find the recipe for that one here —-.
- 1 cup roasted unsalted cashews
- 2 cups roasted pecans
- 5 pitted dates that have been soaked in water for 10 minutes
- ½ tsp ground cinnamon
- ½ tsp salt
- 8 oz plain goat cheese
- ½ cup non fat plain greek yogurt
- ½ cup low fat cream cheese
- ⅓ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- Luxardo Cherries
- Fresh Berries
- For the crust add all of your ingredients into a food processor
- Grind until a crumbly mixture forms. You don't want a paste, but small minced pieces of nuts (refer to picture).
- Remove from food processor and then spread out evenly onto the bottom of two pie pans. Or one, refer to notes.
- Place in the fridge to chill while you make your filling.
- In a (cleaned) food processor add all of your filling ingredients. Pulse until mixture is smooth and creamy, no cheese clumps.
- Next divide evenly on top of the two pie crusts (above). Place into fridge for about 3-4 hours or until filling has set and can be sliced into with out falling apart.
- Serve with your favorite fruit topping (I used luxardo cherries because I'm mildly obsessed).
Anything works here for a topping. I love luxardo cherries so I used those, plus a little go a long way. Fresh berries work well here or a nice homemade fruit syrup.