No-Bake Lemon Cheesecake
Ingredients
Crust
-
1
cup
raw almonds
-
1
cup
raw pecan halves
-
6
pieces
medjool dates, pitted
-
2
Tbsp.
Kalona Supernatural Unsalted Butter
-
¼
tsp.
ground cinnamon
-
⅛
tsp.
sea salt
Filling
-
2
8-ounce packages
organic cream cheese, softened
-
1 ¼
cup
Kalona Supernatural Plain Greek Yogurt (or Vanilla Lavender Greek Yogurt)
-
1
pieces
lemon (zest + juice)
-
¼
cup
honey
-
1
tsp.
vanilla extract
-
¼
tsp.
lemon extract or a few drops of lemon essential oil (optional)
Instructions
- Process the almonds, pecans, dates, butter, cinnamon, and salt in a food processor until crumbly.
- Line the bottom of a 9-inch springform pan with parchment paper or grease a 9-inch pie plate.
- Press the nut mixture into an even layer in the bottom of the pan and chill in the fridge.
- Clean the food processor and add the filling ingredients, processing until smooth.
- Pour the filling over the crust and refrigerate for 6 hours or overnight.
- For a firmer cheesecake, freeze for 1 hour before serving.
- Garnish with fresh berries and lemon zest before serving.
Nutrition Facts (estimated)
Servings
10
Calories
442
Total fat
19g
Total carbohydrates
24g
Total protein
19g
Sodium
183mg
Cholesterol
0mg
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