Raw Lemon And Strawberry Cheesecake
Lemon and strawberries are a great combination and it tastes even better in cheesecake! Try it in hot summer days or enjoy with a cup of coffee during winter! Raw, paleo, vegan, and gluten-free!
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Servings: 8 servings
Calories: 410kcal
Ingredients
For cake crust:
- 10 dates dried or fresh, pitted
- 1/2 cup walnuts
- zest from 1 lemon
- 1/4 cup pecans
- water if needed
For the white lemon layer:
- 2 cups raw cashews boiled for 15 minutes
- 1/3 cup lemon juice
- lemon zest from 2 lemons
- 1 cup coconut cream only thick part
- 1/4 tsp sea salt
- 1/4 cup maple or agave syrup
- 1 tsp vanilla extract
For the strawberry layer:
- 1/3 cup raw cashews boiled for 15 minutes
- 1 cup fresh strawberries hulled
- 1 tbsp coconut cream only thick part
- 1 tbsp maple or agave syrup
- 1 tsp agar-agar
For garnish:
- fresh strawberries
- fresh lemon sliced
Instructions
- Add all the ingredients for the crust to a blender or a food processor and process until well combined. If the crust is too dry, add a little bit of water. Press the crust down to a cake pan. Put it in a fridge to firm up while making the lemon layer.
- Clean the food processor and add all the ingredient for the white lemon layer. Process until very smooth. When you reach a very smooth texture, pour it over the chilled crust. Place it back in a fridge while making the strawberry layer.
- To make strawberry layer, add all the ingredients except agar-agar powder to a food processor. Process until creamy and smooth.
- Mix agar-agar with 2 tbsp of the strawberry mixture. Pour it in a small pan and bring it to boil. Boil for one minute. Let it cool down a little bit and add it to the rest of the strawberry mixture in a blender. Blend it for a few seconds.
- Pour the strawberry layer over the white lemon layer. Place the cheesecake to a freezer for 30 minutes. Then place it in a fridge for another 10 minutes before consuming.
- Garnish with fresh strawberries and lemon slices.
- Enjoy!
Nutrition
Calories: 410kcal