½ cup Nature's Eats California Dates, at room temperature
1 tablespoon grated lemon zest
1 lemon, juiced
1½ cups Nature's Eats Raw Cashews
1⁄3 cup filtered water
¼ cup liquid coconut oil
2 tablespoons vanilla
2 cups strawberries, thinly sliced
A drizzle of honey or raw agave (optional)
If you are looking for an easy vegan cheesecake recipe, look no further! This is a gluten and lactose-free cheesecake, and it is one of those raw desserts that you can enjoy even if you are a picky eater. In addition to its being gluten and lactose-free, you may almost consider it guilt-free. And unlike other raw vegan desserts, this recipe is super easy to prepare.
Make the crust first by combining the almond flour and salt in a mixing bowl. Use your hands to turn almond meal and dates into a dough.
Press the dough into a pie plate or cupcake holders in a muffin pan as thinly as you can around the bottom and up the sides of the pan. If you are using a muffin pan, you have the option to not use a crust at all to make mini cheesecake bites.
Make the filling by combining the zest, lemon juice, cashews, water, coconut oil, and vanilla in a high power blender like a Vitamix machine until completely smooth.
Fill the pie pan to the top of the crust and refrigerate or freeze for 1-2 hours allowing the filling to become firm.
Once firm and you are ready to serve, thinly slice strawberries on top and add a drizzle of honey or agave.
The cheesecake will remain fresh in the refrigerator for up to 5 days without toppings.
One of the best features about this cheesecake is that you can control the amount of sweetness by how much honey or agave you put on top of the cheesecake. The combination of the lemon, cashews, and vanilla replicate the cheesecake type flavoring with traditional cheesecake. The texture is also very similar and the crust on the bottom adds a little extra texture and sweetness. The strawberries and honey on top tie everything together, leaving you completely satisfied with this amazing raw dessert.