๐Ÿฐ๐Ÿ“No Bake Paleo Strawberry Cheesecake!๐Ÿ“๐Ÿฐ

 
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Stay cool for the summer with this No Bake Paleo Strawberry Cheesecake!๐Ÿ“๐Ÿฐ๐Ÿคค This 1st recipe up is one of my FAVORITES to cure a Sweet Tooth! Not only is this Cheesecake Paleo approved, but itโ€™s Vegan & Raw diet approved as well! Check out the recipe below and swipe to see the ingredients I handpicked (literally๐Ÿ˜น) myself!

INGREDIENTS

For the crust:

  • 1 cup Walnuts

  • 1/3 cup Pitted Dates

  • 1 tablespoon Packed Coconut Sugar

  • 1 teaspoon Ground Cinnamon

  • 1/4 teaspoon Salt

  • 1/2 teaspoon Pure Vanilla Extract

  • 2 tablespoons Unsweetened Shredded Coconut

For the cheesecake:

  • 1 1/2 cups Raw Whole Cashews, soaked for 1 hour

  • 3/4 cup Organic Coconut Oil

  • 1/4 cup Coconut Cream (the top, solid part from a can of full-fat coconut milk that's been refrigerated overnight)

  • 1/2 Cup + 1 tablespoon Maple Syrup

  • 3 cups Fresh Strawberries, room temperature

  • 1/4 cup Fresh Squeezed Lemon Juice

  • 2 teaspoons Pure Vanilla Extract
    pinch of salt

  • Up to 1/4 cup freeze-dried strawberries (only likely needed if your strawberries aren't flavorful)

INSTRUCTIONS:

  1. Line the bottom of a 7" springform pan with a piece of parchment paper.

  2. Prepare the crust. Place all the crust ingredients in a high-powered blender or a food processor and process at low speed until the mixture starts to clump together. Use the bottom of a shot glass or your fingers to press the mixture firmly over the bottom of the parchment-lined pan.

  3. Place the pan in the freezer while you prepare the filling.

  4. Wipe out the blender using a paper towel and pour in all the filling ingredients (not adding the freeze-dried strawberries yet) in the blender. Blend for about 1 minute at high speed until totally smooth. If the mixture doesn't taste strongly enough of strawberries, add in about 2 tablespoons of the freeze-dried strawberries or powder at a time until you're happy with the taste!

  5. Pour the filling over the chilled crust and freeze for about 4-5 hours or until firm in the center. Let defrost at room temperature for 2 hours before cutting! Keeps well in the refrigerator for up to 3 Days if it even last that long! Topped with a Chocolate Kitty made from Hu Kitchen Gems!

MAKES 8 SERVINGS


๏ปฟ

Paleo, Clean Desserts, VeganAstala Vista