This strawberry lemonade cheesecake is AMAZING! My girl Laura at Naturally Healthy Desserts created it special for the LSF girls! Can't wait for you to try it!
Helpful hint: the best way to serve this is directly from the freezer. Let it thaw for 10 minutes, cut, serve, and enjoy.
- 1 cup almonds
- 4 medjool dates, pitted
- 1/2 teaspoon cinnamon
- dash of salt
- 2 cups raw cashews (soaked for 2 hours)
- 1/3 cup date paste
- 2/3 cup refined coconut oil, melted
- 2 teaspoons vanilla extract
- juice of 2 lemons
- 2 teaspoons lemon zest
- 1 cup strawberries
For the crust, process all ingredients until you achieve a graham cracker-like consistency in the food processor. Firmly press this mixture into the base of 1 medium, 2 small springform pans, or 12 mini silicone molds. Set aside.
For the filling, blend all ingredients into a smooth and creamy consistency in the blender. Evenly spread the filling on the top of the base crust. Place cheesecake in freezer.
For the glaze, blend strawberries into a smooth sauce in the blender. Evenly spread the glaze on the top of the cheesecake filling. Place cheesecake in freezer for at least four hours, or overnight.
Uneaten dessert can be stored in the freezer for up to one month.
- North American
- 12 servings
- Total Time
- 4 hours, 59 minutes, 59 seconds