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!
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.
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.
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.