1½ cups raw almonds

¼ cup unsweetened shredded coconut

½ cup pitted Medjool dates

1 Tbsp virgin coconut oil, softened

Pinch of sea salt

1 tsp water


1½ cups raw cashews

1 Tbsp lemon zest

½ cup lemon juice

½ cup plus 2 Tbsp pure maple syrup

½ cup virgin coconut oil, melted

Pinch of fine sea salt, to taste


2½ cups hulled fresh strawberries or thawed frozen strawberries

3 Tbsp pure maple syrup

1 tsp arrowroot powder

1 vanilla bean, seeds scraped, or 1 tsp pure vanilla extract

Fresh sliced strawberries, for garnish

Soak cashews in a bowl of water overnight, or at least 1-2 hours.

Grease a 7” springform cake pan with coconut oil and line the base with a circle of parchment paper cut to fit (8-9” pans are fine, but will be shorter).

Making the crust

In a food processor, process almonds until a coarse meal forms. Add shredded coconut, dates, oil, salt, and 1 tsp of water and process until the mixture comes together. It should stick together when pressed between your fingers. Add water 1 tsp at a time if necessary.

Set aside ½ cup of crust mixture for later. Spoon remaining crust into pan; spread evenly, then press firmly with your hands until smooth and even.

Make the filling

In a high-speed blender, combine cashews, lemon zest & juice, maple syrup, melted coconut oil, and salt. Blend on high until super smooth – there should be no grittiness at all. Using a spatula, spoon the filling onto the crust and smooth it out evenly. Scatter the reserved crust mixture on top of the filling.

Cover with foil and transfer to the freezer. Freeze until solid; at least 6 hours, or overnight.

Make the compote

If the strawberries are fresh, toss them in a processor and pulse until coarsely chopped or smooth (your call). Thawed frozen strawberries can usually be mashed like potatoes. Transfer strawberries to a medium pot over medium heat. In a small bowl, whisk together maple syrup and arrowroot powder until smooth. Stir this mixture into strawberries until combined. Increase heat to medium-high and bring to a simmer. Reduce heat to medium and cook, stirring now and then, 8-10 minutes, until thickened a bit. Remove from the heat and stir in the vanilla bean seeds. Let cool to room temperature and then transfer to airtight container, and refrigerate until ready to serve.

Allow frozen cheesecake to sit on counter 15-30 minutes before slicing. Can slice the entire cake at once and then freeze slices for later.

Serve each slice with fresh strawberries and a generous spoonful of compote. Best served cold. Freeze leftover slices in separate plastic or foil, and in airtight containers. Freeze compote separately.


No-Bake Lemon Cheesecake

Video credits to: @Sweet and Savory Meals Blog No-Bake Lemon Cheesecake Ingredients: 1/4 cup lemon juice 1 tbsp. lemon zest 7 grms.gelatin (unflavored) ...

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Posted by: ghost21 on Category: Bakery

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