This amazing cheesecake is so good, you’ll think it’s the real thing. Made without dairy, this cheesecake is easy to make and is made without baking or cooking!
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| CRUST: | ||||
| 1 | cup | slivered almonds | ||
| 1 | cup | coconut, unsweetened shredded | ||
| 1 | tablespoon | lemon juice, fresh | ||
| 1 | tablespoon | agave nectar | ||
| pinch | salt | |||
| FILLING: | ||||
| 3 | cups | cashews, raw | ||
| 1 ½ | cups | almond milk, unsweetened | ||
| 1 | cup | lemon juice, fresh | ||
| 1 | cup | coconut oil, melted | ||
| ½ | cup | agave nectar | ||
| 1 | teaspoon | vanilla extract (alcohol-free) | ||
| ¼ | teaspoon | salt | ||
| 3 | teaspoons | lecithin (optional) | ||
| 1 | teaspoon | lemon zest (optional) |
Instructions
- Make the crust.
- Blend the almonds, coconut, and salt in a food processor until a flour- like consistency is achieved.
- Then, add the agave nectar and lemon juice and process until the mixture sticks together.
- Press the mixture into a 9-inch springform pan.
- Make the filling.
- Blend all ingredients except the lecithin and coconut oil in a high- speed blender, until completely creamy.
- Add the lecithin and melted coconut oil, and blend on high until well mixed.
- Pour the filling over the crust and let it firm up in the fridge overnight.
Prep Time: Overnight Serving Size: 10-12 servings
