No Bake Strawberry Cheesecake {Gluten Free + Dairy Free + Yum} makes about 8-10 …
No Bake Strawberry Cheesecake
{Gluten Free + Dairy Free + Yum}? makes about 8-10 servings
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!
❤ Rachel
