No Bake Strawberry Cheesecake Recipe
Ingredients
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
Instructions
- Place the dates in a bowl of water and soak for about 10 minutes to soften.
- Drain and set aside.
- To make the crust, 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.
- Top with fresh strawberries and mint leaves. Enjoy!
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