This recipe is a light and refreshing dessert. You can decorate the top with strawberry and kiwi slices for a wonderful, dessert centerpiece!
No-Dairy and Gluten-Free Mock Lemon Cheesecake
Ingredients:
Crust:
- 1 cup shredded coconut
- 1 cup macadamias
- 2 cups pitted dates
Filling:
- 3 cups cashews
- 3/4 cup coconut oil, melted
- 3/4 cup agave nectar
- 3/4 cup fresh lemon juice
- 1/2 cup water
- 1/4 teaspoon vanilla, optional
Directions:
To prepare crust:
Place all ingredients in a food processor and process until everything resembles crumbs. Press into the bottom of a springform pan with a spoon.
To prepare the filling:
Place all ingredients into a blender (not food processor). Blend until smooth and thick, adding small amounts of water if necessary.
Pour filling ingredients over crust. Cover and freeze for 2 hours, then store uncovered in the refrigerator for 2 hours. Remove the sides of the pan and serve. If not completely devoured, place leftover pie in the freezer.
Recipe submitted by Mary, San Antonio, TX.
example photo
