This cheesecake, or as I like to call it “ice-cream” cake is something I have started craving lately. Originally I have made this in the summer, and kept it in the freezer for a few weeks until I literally finished the entire thing. It’s very easy to make, and you can have a guilt-free slice as big as you want. The topping made with strawberries is refreshing with a sweet hint of summer.
Crust
• 1 cup walnuts
• 1/2 cup raw almonds
• 10 dates
• 1/2 tsp. vanilla
• pinch Himalayan salt
Cheesecake Layer
• 1-1.5 cup cashews (soaked overnight in lukewarm water)
• zest of1 lemon
• juice of 2 lemons (1/2 cup)
• 1/2 cup coconut cream – place a can of full fat coconut milk in the fridge overnight, and so not shake
• 1/4 cup honey (can add more or less depending on sweetness desired)
• 1 tsp. vanilla
• 1/4 tsp. salt
Strawberry Glaze
• 2 cups fresh strawberries
• 3-4 dates
• More strawberries for garnishing
Assembling:
Crust
Using a food processor/vitamix place nuts, dates, vanilla & salt and pulse until a fine crumb forms. Mixture should be well blended but should form a ball if squeezed together. You may need to add a few drops of water if your crust is a little too dry. Then press into a lined 8×8 spring form pan and place in the freezer while you work on the cheesecake part J
Lemon Cheesecake Layer
Rinse the cashews after they have been soaking all night. Then place them in the blender with the zest, honey, vanilla and salt. Then take out the can of coconut milk, without tilting the can, carefully remove the lid, and spoon out the thick layer on top (the coconut cream) and add it to the blender. Blend until the mixture is creamy and fluffy. Use a spatula to scrape down the sides as needed.
Pour the cheesecake cream into the pan over the crust. Smooth it out with a spatula, and place it in the freezer for a few hours.
For the Glaze: Blend the strawberries with the dates until creamy and sweet. Pour on top of the cheesecake and place in the freezer overnight.
The following morning, remove the cheesecake from the freezer, and thaw for approx. 30 minutes. This will allow you to cut it more easily. After cutting a slice or two store the remaining in the freezer.
I hope you enjoy this recipe, and thanks for stopping by!
xo,
Victoria