No Bake Lemon Cheesecake
5.0 from 2 reviews
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Recipe: Dessert
Author: Victoria - Green Plate Rule
Prep time: 4 hours
Cook time: 1 hour
Total time: 5 hours
Serves: 8
No guilt here. This is gluten-free, dairy-free, no sugar added, and no baking involved!
Ingredients
  • 2 cup of raw cashews (unsalted)
  • 1 cup of almonds (unsalted)
  • 8 pitted dates, make sure your dates are soft
  • pinch of sea salt
  • 1/4 cup coconut oil
  • 1/4 cup fresh squeezed lemon juice, about 2 small lemons
  • 1/3 cup Barlean's Lemon Zest Omega Swirl
  • 3 - 4 tbsp of water
Instructions
  1. Place the cashews in a bowl and cover completely with water.
  2. Let them soak for at least 4 hours, or overnight.
  3. Add pitted dates, almonds, and sea salt to the food processor and pulse until everything is mixed well, about 1 minute
  4. Press the mixture into 8" pie pan, 4 mini tart pans, or 8 - 4oz mason jars (about 1/2" thick)
  5. Warm 1/4 cup of coconut oil on the stovetop over medium heat, remove from the heat, and add to high powered blender, or food processor, which ever is more powerful.
  6. Add the cashews, lemon juice, and Barlean's Lemon Zest to the blender or food processor also.
  7. Blend until smooth - you will likely need to add a couple tbsp of water to help it blend, since the mixture will be really thick.
  8. Pour or spoon out the filling on top of the almond crust and place in the freezer.
  9. Freeze for 1 hour, or until firm.
  10. Remove from the freezer about 15 minutes before serving.
  11. Serve with fresh fruit or berry sauce.
Recipe by Green Plate Rule at http://www.greenplaterule.com/recipes/no-bake-lemon-cheesecake/