No Bake Paleo Lemon Cheesecake
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| Prep Time | 15 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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Ingredients
- 2 cups Pecans
- 8 dates
- 2 dashes Sea Salt
- 1/4 cup + 1 tbsp lemon juice
- 2 cups cashews
- 1/2 cup Coconut Oil
- 1/2 cup Almond Milk
- 1/2 cup honey
- zest 2 lemons
- coconut oil cooking spray
Ingredients
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Instructions
- Before making the recipe, add the cashews to a bowl, cover them with water, then allow them to soak in the fridge overnight.
- Spray a 9 inch pie pan with coconut oil spray.
- To make the cheesecake crust, in a food processor or high powered blender, add the pecans, dates, sea salt, and 1 tbsp of lemon juice. Blend for 1 minute or until the mixture is the consistency of cookie dough.
- Add the mixture to the 9 inch pie pan and press it into the pan to form the cheesecake crust.
- Place the cashews in a strainer to drain the water, then rinse under the tap.
- To make the cheesecake filling, add the cashews, coconut oil, almond milk, honey, sea salt, 1/4 lemon juice, and the lemon zest to the food processor. Blend until the mixture is completely smooth and creamy.
- In the pie pan, pour the cheesecake filling over the crust, then cover the pan and place it in the fridge. I allowed it to set overnight, but if you're preparing it in the morning, give it at least 4 hours to set.
- Slice it into 16 pieces and enjoy.
Recipe Notes
Nutrition Info (per slice - based on 16 slices):
Calories: 324
Protein:Â 4g
Carbohydrates:Â 23g
Fat:Â 24g