Hate Valentines Day? Show yourself some love and make this cheesecake. Trust me, it will quickly become your new favorite day. And so will any other day you make this creamy goodness. I can hardly contain my excitement over this one!!
I n g r e d i e n t s
CRUST 1 heaping cup walnuts 7-8 MEDJOOL dates I soaked mine in hot water for about 15 minutes, so they were extra soft.) 1 tsp vanilla *If you like a thick crust, double the recipe! .
C H E E S E C A K E. 2 cups cashews (soaked overnight, min 5 hours) 1 5.4 oz can of coconut cream 1/4 cup + 1 tbsp shredded/desiccated coconut 2 tbsp coconut milk to start (coconut is preferred but almond milk could also be used) 2 tsp vanilla 2 small lemon fresh squeezed 3tbsp raw honey ( or maple syrup) 3 tbsp melted coconut oil pinch sea salt
D i r e c t i o n s
If soaking drain your dates and discard pit. Put dates and walnuts into food processor and pulse until mixture becomes a sticky dough.
Prepare your 9" cake pan with parchment paper. I cut two thick strips and laid like an X across the bottom pan, with a little draping over the side. The extra paper can be used as tabs to remove the cheesecake when finished! . Press your dough firmly and evenly with your fingers to line the bottom of the pan. Repeat until you use all the dough. Put into freezer while you make the cheesecake layer!
Drain your cashews. Add all ingredients into a high speed blender and blend on high. (Im sure you could use your food processor and dirty less dishes! )
Mixture should be super smooth. Taste mixture and adjust--more honey i you like sweeter or more lemon if you like tarter. If you need more liquid add a tbsp at a time more coconut milk.
Remove your pan from freezer. Spread the mixture on top of the crust! Be sure to lick spoon once. Cover with plastic wrap and allow to freeze at least 4 hours. Allow 5-8 minutes to thaw before serving!.