
Red, White & Blue No-Bake Cheesecake
SERVES
16PREP TIME
15 minCOOK TIME
1h 00 minIngredients
1/2 cup Medjool dates, pitted and chopped
1/2 cup raw shelled walnuts
2 cups raw cashews, soaked overnight
1/2 cup virgin coconut oil, melted
2 tablespoons maple syrup
2 tablespoons fresh lemon juice
1 tablespoon pure vanilla extract
1/8 teaspoon salt
All natural peanut butter, shredded coconut, berries (fresh or frozen), Key lime juice, raw chocolate, cacao powder
Blueberries, strawberries and raspberries
Directions
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Make Crust: In a food processor, blend dates and walnuts. Firmly press mixture into the bottom of a 9-inch round cake tin. Cover and freeze until ready to use.
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Make Filling: Drain cashews and rinse with cool water; pat dry. Add to a food processor, along with remaining filling ingredients (not including mix-ins). Pulse until smooth. Stir in any mix-ins with a flexible spatula.
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Remove crust from freezer. Pour filling on top and spread evenly. Cover with foil and freeze overnight.
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One hour before serving, transfer cake to refrigerator. Sprinkle berries on top and serve. (Store leftovers covered in freezer for up to two weeks.)
