Ganja Gourmet: Chronic Cheesecake

A heady twist on a no-bake classic.
Ganja Gourmet: Chronic Cheesecake
Joanna O’Boyle/ High Times

It’s creamy and decadent, with a hint of fresh lemon and real vanilla, and the only difficult part of this easy-to-make recipe is eating just one slice! This no-bake cheesecake is a simple and modern spin on the traditional UK and Irish version. Although any cannabis variety will work perfectly here, it can be fun to play up the terpene and flavonoid elements inherent to the Cheesecake strain. Isovaleric acid gives the Cheesecake strain its characteristic flavor and smell, so I’d recommend using a similar Cheese strain if you aren’t able to source Cheesecake concentrate readily. Remember to take it slow, allowing at least 45 minutes to two hours for the effects to kick in before eating more. Share responsibly and enjoy!


Graham cracker crust

12 sheets cinnamon graham crackers
4 tbsp. buttery spread, melted
1 tbsp. ground flax seeds
2 tsp. cinnamon
1 tsp. nutmeg
1 tbsp. light brown sugar
1 tsp. salt

Lemon-Vanilla Cheesecake Filling

3 8-oz tubs of vegan cream cheese
1/2 cup coconut cream
1/3 cup sugar
2 tsp. lemon zest
3 tbsp. fresh lemon juice
1 vanilla bean, scraped
2 tsp. vanilla extract
1/4 cup arrowroot starch or cornstarch
1 tbsp. agar powder
1/2 gram sunflower liquid lecithin
1/2 activated Cheesecake distillate or RSO (or any activated cannabis distillate)
Pinch of kosher salt

Strawberry-Syrup Topping (Optional)

1 lb. sliced or chopped strawberries
1/3 cup sugar
1 tsp. vanilla extract
2 tbsp. fresh lemon juice
1/2 gram sunflower liquid lecithin
1/2 gram activated Cheesecake distillate or RSO (or any activated cannabis distillate)



In a large bowl, smash graham crackers into fine crumbs with a pestle (or place in a one-gallon ziplock bag and crush with a rolling pin). Add the rest of the crust’s ingredients. Mix well until fully incorporated and the crumbs are uniformly moistened. Press into a nine-inch springform pan, using the bottom of a glass cup as a tamper.

Cheesecake Filling

Mix all the cheesecake-filling ingredients in a large bowl with a hand mixer on low speed until thoroughly blended. Immediately scoop into the graham-cracker crust and smooth the top with an offset spatula. Cover with plastic wrap and place in the freezer for three to four hours or overnight. Thaw for at least an hour before serving.

Strawberry-Syrup Topping

Place the strawberries in a saucepan over medium-low heat with the sugar, vanilla and lemon juice. Macerate the berries lightly with a spoon as the syrup starts to bubble. Reduce heat. Keep stirring periodically as the syrup thickens, simmering for 10-15 minutes and keeping in mind that the syrup will congeal as it cools. Remove syrup from heat and let it cool slightly before mixing in the distillate or RSO and sunflower lecithin. Pour onto individual cheesecake slices as they’re served, or cool fully and store in an airtight container in the fridge for up to a week.

A note on dosage: Assuming your activated cannabis distillate potency is 70 percent THC and you slice the pie into seven equal servings, a single slice should contain approximately 50 milligrams of THC. Each serving of the syrup (approximately one tablespoon) should contain approximately 15 milligrams of THC. The potency will vary based on the strength of the cannabis concentrate used and serving size.

Originally published in the May, 2019 issue of High Times magazine. Subscribe right here.

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