No-Bake Lemon Cheesecake
Serves 1
Directions
- 1Pulse together nuts and dates to make our base.
- 2Combine crust ingredients in a food processor & pulse until pecans & dates are broken up & it starts to stick together.
- 3Transfer to your 6” pan (springform or cake ring with bottom wrapped in foil) and press flat.
- 4Drain & rinse the cashews.
- 5Combine filling ingredients in a high speed blender.
- 6Blend until super smooth, scraping sides as needed.
- 7Pour over crust & spread evenly.
- 8Place in freezer for 3 hours to set.
- 9Make lemon curd per linked recipe above, then spread cooled lemon curd over set cheesecake, and freeze again to set.
- 10Pop it out of your pan while frozen.
- 11Let defrost for 20 minutes and dig in and enjoy.
- 12Remove cheesecake from pan & slice.
Ingredients
- 0.5 cup pecans
- 0.5 cup almond flour
- 4 medjool dates, pitted
- 1 tbsp coconut oil, melted
- 1 pinch sea salt
- 1.5 cups cashews, soaked overnight then drained & rinsed (or quick soak in boiling water)
- 1 cup coconut cream (from top of a can of full fat coconut milk that has been chilled overnight)
- 0.5 cup maple syrup
- 1 zest & juice of 1 medium lemon
- 2 tsp vanilla
- 1 pinch sea salt
- 1 batch lemon curd
Equipment
food processorblender6” pan (springform or cake ring with bottom wrapped in foil)
Tips
- If you can’t eat cashews you can swap out cashews for another nut - macadamia nuts work really well here too.
- If this isn't for a big get together, slice it up and refreeze it as slices so you can easily defrost a single slice.
- You can swirl in some curd into the filling if you like.
- Transfer cheesecake to fridge several hours to thaw before serving, or let sit at room temperature for 20-30 minutes.
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