“Cheese Less” Lemon Cheesecake

This recipe encouraged me to leave the brownies and eclairs at a conference I attended on Friday alone.  How can a recipe have that much power?  It can when it is delicious and has ingredients that provide nutritional value.   

CL Lemon Cheesecake - Plated

"Cheese Less" Lemon Cheesecake
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  1. 2 1/2 cups raw cashews
  2. 1 tsp of pure vanilla extract
  3. 1/2 cup pure maple syrup
  4. 1/4 cup plus 1 tbsp melted virgin coconut oil
  5. 1/2 cup lemon juice
  6. 2 lemons, zested
  7. 1/4 cup water (plus more for soaking cashews)
  8. 1/8 tsp salt
  9. Optional - berries and whipped cream for topping
  10. Crust
  11. 2/3 cup pitted medjool dates
  12. 1/2 cup almonds
  13. 1/16 tsp salt
  14. 1/4 tsp pure vanilla extract
  15. up to 1 tbsp water, if needed
  1. Filling
  2. In a bowl, cover the cashews with water and let soak at least 2 hours if using a VitaMix or 8 hours to overnight if using a food processor.
  3. The crust can be made ahead. See directions below.
  4. Drain cashews and pat dry.
  5. Combine all ingredients (including the 1/4 cup water) in a high-quality food processor or Vitamix and process for 6-7 minutes, stopping occasionally to scrape down the sides until smooth and creamy. Pour into a prepared crust. Store the raw cheesecake in the freezer for up to 2 weeks, and thaw 5-10 minutes before serving.
  6. Crust
  7. Combine all crust ingredients except water in a high-quality food processor (not a blender) until fine crumbles form. If the mixture is too dry, add the water. Press the crust mixture into the small ramekins, then cover and freeze until ready to use.
Adapted from Chocolate Covered Katie
Deliciously Inspired http://www.deliciouslyinspired.com/
CL Lemon Cheesecake - Crust
Make up the crust and pat into the bottom of small ramekins – don’t have ramekins, coffee cups will work

CL Lemon Cheesecake-Filling
Making the filling

CL Lemon Cheesecake - Filled Dishes
Place the filling on top of the prepared crust and firm up in freezer