No Bake Strawberry Cheesecake
Gluten Free + Dairy Free + Yum! This dessert makes Clean Eating a DREAM!
Makes about 8-10 serving
For the Crust:
- 1 cup pecans
- 1 cup almonds
- 10 pitted Medjool dates
- 4 Tbsp unsweetened dried coconut flakes (Let’s do Organic brand is my fave!)
- tiny pinch of sea salt
For the Filling:
- 3 cups cashews, soaked overnight in room temp water
- 1/4 cup unrefined coconut oil
- 1/4 cup fresh lemon juice
- 1/2 cup raw honey
- 1 tsp vanilla extract
- 1 1/2 cup fresh strawberries
- 1 cup strawberries, to garnish
- fresh mint to garnish
To Make the Crust:
Place the dates in a bowl of water and soak for about 10 minutes to soften.
Drain and set aside.
Prepare a 9-inch springform pan with coconut oil spray or wiped with coconut oil.
Place the pecans and almonds into a food processor and pulse until finely ground. Add the dates, coconut flakes and blend until combined.
Press the mixture into an even layer in the bottom of the pan. Set aside.
To Make the Filling:
Drain and rinse the overnight soaked cashews.
Place the cashews, coconut oil, lemon juice, honey and vanilla into a food processor and blend until it reaches a smooth consistency.Add in the strawberries and blend until very smooth.Pour the strawberry filling on top of the crust and even it with a spatula.Place in the freezer overnight to harden. Remove the cheesecake from freezer for least 1 hour before serving.