I finally got my hands on some figs just in time before they disappear during these soon to come winter months! The first thought of what to do with them was to drown them in honey because, well, honey and figs are truly a match made in heaven. Eating figs and honey by the spoonful seemed a little too unrestrained and a tad disgraceful, so I came up with this Honey Fig Cheesecake recipe instead!
OMG are my taste-buds happy with this one! It all starts with a thick, buttery, oat and pecan-based crust, then a velvety smooth, honey-infused, cashew-based cheesecake filling and then a final layer of honey and fresh black figs.
Did I mention that this is homemade vegan honey I’m talking about?! Yup. Vegan honey made from just TWO ingredients: pineapple juice and coconut sugar. Best discovery ever!
The honey is the only part of this recipe that isn’t raw. If you want a completely raw cheesecake, you can definitely swap the honey for maple syrup, agave or raw honey for both the filling and the topping. It will still be super delicious. However, I highly recommend trying this honey recipe – SO tasty!
The figs add extra flavor, a nice textural component and a stunning look for this dessert.
Seriously though, how gorgeous are these figs?!
It was hard cutting through this beautiful masterpiece, but oh-so worth it…
Honey Fig Cheesecake (V/GF)
This Honey Fig Cheesecake is vegan, gluten free, almost completely raw, full of protein and tastier than ever!
- 1 cup pineapple juice
- 1 cup coconut sugar
- 1 cup gluten-free rolled oats
- 1 cup raw pecans
- 3 tbsp coconut sugar
- 5 tbsp coconut oil , melted
- 1/4 tsp sea salt
- 3 1/2 cups raw cashews soaked in water for at least 8 hours
- 2/3 cup vegan honey (+more for topping)
- 1/2 cup full-fat coconut milk
- 1/2 cup coconut oil
- 1/3 cup lemon juice
- figs , cut in half (for topping)
Mix pineapple juice and coconut sugar together in a large saucepan over medium-high heat. Cook, while stirring occasionally, until it becomes close to a honey-like texture, about 15-20 minutes. Let cool and then transfer to a glass jar and store in the refrigerator. It will become thicker after sitting/cooling for awhile.
Place the raw cashews in a bowl and cover them with a couple inches of water. Allow them to soak overnight (at least 8 hours). Drain and rinse.
Prepare the crust by adding the ingredients for the crust to a food processor and process until a loose dough is formed. You may need to stop the food processor a couple of times and scrape the sides with a rubber spatula.
Transfer the crust mixture to a 10-inch spring-form pan and press it into the bottom, forming an even layer. Refrigerate the crust while you’re preparing the filling.
Prepare the cheesecake filling by adding all of the ingredients for the filling to a food processor or blender and blend until completely smooth. This will require several rounds of blending. I blended mine for probably a total of 5 minutes to get that velvety smooth texture.
Pour the cheesecake filling into the spring-form pan and smooth evenly over the crust. Freeze for 1 hour, then place in the refrigerator and refrigerate until completely firm, at least another hour.
Before serving (after cheesecake has firmed up), top with sliced figs and drizzle with more honey. Enjoy! Store leftover covered in the refrigerator for up to a week.
I recommend making the honey well before using it for this cheesecake recipe so it has time to cool and thicken.
Hungry for more? Check out my Fig, Almond Cheese and Caramelized Red Onion Flatbread, Matcha Cheesecake Brownies and my Pecan Sweet Potato Pie!