NO-BAKE LEMON STRAWBERRY PALEO & VEGAN CHEESECAKE


This no-bake Paleo and vegan cheesecake has a chewy, naturally sweet crust, topped with a thick creamy lemon layer and a sweet creamy strawberry layer.  The cheesecake layers have a cashew base, come together quickly in a blender or food processor, and are then chilled to set.  Gluten free, dairy free, refined sugar free.

Servings : 10 servings

Ingredients
For the Crust
  • 3/4 cup medjool dates pitted, softened*
  • 3/4 cup pecans or walnuts
  • 2/3 cup shredded coconut unsweetened
  • zest of one large lemon about 1 tbsp


For the Lemon Layer
  • 2 cups raw cashews soaked for 4 hours or overnight**, rinsed, and gently dried
  • 1 cup coconut cream***
  • 1/4 cup refined coconut oil solid but soft
  • 1/2 cup pure maple syrup
  • 3-4 tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • large pinch sea salt


For the Strawberry Layer
  • 1 cup sliced fresh strawberries excess water gently squeezed out
  • 2 Tbsp coconut cream
  • 1/3 cup soaked and gently dried raw cashews see note
  • 2 Tbsp pure maple syrup


Instructions
For full instructions you can go to paleorunningmomma.com.

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