Strawberry Lemonade Cheesecake
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!
SOAK TIME: 2 hours
PREP TIME: 15 min
FREEZE TIME: 4 hours
1 cup almonds
4 medjool dates (pitted)
1/2 teaspoon cinnamon
dash of salt
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.
2 cups raw cashews (soaked for 2 hours)
1/3 cup date paste
2/3 cup refined coconut oil, melted
2 teaspoons vanilla extract
2 lemons juice
2 tsp lemon zest
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.
1 cup strawberries
Blend strawberries into a smooth sauce in the blender. Evenly spread the glaze on the top of the cheesecake filling. Place cheesecake in freezer overnight.
Uneaten dessert can be stored in the freezer for up to 1 month.
The best way to serve this is directly from freeze. Let it thaw for 10 minutes cut, serve and enjoy.