No-Bake Lemon Cheesecake

Serves 1
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Directions

  1. 1Pulse together nuts and dates to make our base.
  2. 2Combine crust ingredients in a food processor & pulse until pecans & dates are broken up & it starts to stick together.
  3. 3Transfer to your 6” pan (springform or cake ring with bottom wrapped in foil) and press flat.
  4. 4Drain & rinse the cashews.
  5. 5Combine filling ingredients in a high speed blender.
  6. 6Blend until super smooth, scraping sides as needed.
  7. 7Pour over crust & spread evenly.
  8. 8Place in freezer for 3 hours to set.
  9. 9Make lemon curd per linked recipe above, then spread cooled lemon curd over set cheesecake, and freeze again to set.
  10. 10Pop it out of your pan while frozen.
  11. 11Let defrost for 20 minutes and dig in and enjoy.
  12. 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.