🎂🍓Whole30/Vegan “Cheesecake”!🍓🎂
This year I decided to have some family over for a Whole30 Friendly 4th of July and they were not disappointed when I brought out this Whole30/Vegan Cheesecake! I know it’s technically “illegal” on the Whole30 to recreate a dessert, but let’s be real, when you read these ingredients you’ll realize all you’re basically doing is putting a fruit and nut tray in Drag YASSQUEEN! This “cheesecake” is super creamy, taste light and lemon-y, and pairs FABULOUSLY with some fresh strawberries! There are only 10 Ingredients and the cheesecake itself took LESS THAN 10 MINUTES to get together! Check out the recipe below and see for yourself!
INGREDIENTS
For the Crust:
1 cup Walnuts
1/2 cup Raw Cacao Nibs
1/4 cup Unsweetened Coconut Flakes
1/3 cup Dates
Pinch of Salt
For the Cheesecake:
11/2 cups Raw Cashews
1/2 Lemon
3 tbsp Coconut Cream
1/4 cup Coconut Oil
1/2 cup Unsweetened Apple Sauce
For the Berry Topping:
1/2 cup Mixed Berries
1 tbsp Lemon Juice
INSTRUCTIONS:
Place all crust ingredients into a blender or food processor and pulse until fully combined and broken down. Press into a 7 inch pan.
Rinse out your blender, then add all the cake ingredients into the cake. Blend on medium speed until creamy. This step takes about 5 minutes. Taste and check consistency. You may need to add a little more lemon juice or apple sauce to sweeten it!
Mix together the berries and lemon juice and spread on top of the cake, or create a design if you’re feeling festive! To hold my fruit in place, I used whipped coconut cream and it worked perfectly!
Freeze at least 4 hours, let it sit at room temperature for about 10-15 minutes before cutting and serving!