Vegan Strawberry Lemonade Cheesecake
Credit:
Lauren Berger & Marla Felton of REAL
Ingredients
For the Crust:
- ¾ cup raw pecans (or any nuts you have in your pantry)
- 2 tablespoons roasted unsalted sunflower seeds
- 6 pitted dates
- 1/3 cup dried shredded coconut
- 2 tablespoons melted coconut oil
- Pinch of sea salt or Himalayan salt
For the Vegan Cheesecake:
- 2 packs of REAL Lemon Blueberry Cookies (4 cookies) *Cut or break cookies into pieces (about 6 pieces per cookie) – Set aside*
- 2- 16oz. container fresh strawberries *Cut ½ the strawberries of one container in half – Set aside*
- 2/3 cup coconut cream
- 2 cups raw cashews, soaked
- 1/2 cup pure maple syrup
- Juice from ½ fresh Lemon
- 1 teaspoon vanilla extract
Directions
For Crust & Base
- Place all crust ingredients in a food processor or a high speed mixer.
- When thoroughly mixed, press all the crust into the bottom of a springform pan with a rubber spatula.
- Place strawberry halves around the inside of the springform sides, half of strawberry facing out and touching the pan.
- Cover the rest of the crust with the whole strawberries
- Place the Lemon Blueberry Cookie pieces in between the strawberries
For the Cheesecake
- Soak cashews overnight (or you can pour boiling water over cashews and let soak for about 20 minutes) drain and rinse before using)
- Place all ingredients (other than the strawberries and cookies that have been set aside) into food processor or blender and combine until smooth and creamy.
- Pour the filling over the strawberries and cookies into the prepared pan until the strawberries and cookies are covered.
For Strawberry Top
- 1 cup fresh strawberries
- 2 tablespoons melted coconut oil
- 1 tablespoon maple syrup
For Topping
- Place all ingredients in a high-speed blender
- Pour over top of cheesecake
- Cover and place cheesecake in freezer for 2-3 hours.
- When removed from freezer, remove sides of springform pan and let sit for 20 minutes prior to serving.
- Cut into slices and serve. Yum!
