White Chocolate Lemon Cheesecake
Ingredients
Crust
-
1
cup
medjool dates (pitted)
-
1 ½
cups
raw walnuts
-
1
pinch
sea salt
Filling
-
1 ½
cups
raw cashews (soaked)
-
1
tsp
vanilla extract
-
3
medium
lemons (juice and zest)
-
¼
cup
plain, unsweetened rice or almond milk
-
¼
scant cup
olive oil
-
½
cup
maple syrup
-
¼
cup
cocoa butter (melted)
-
¼
tsp
sea salt
-
1
tsp
apple cider vinegar (optional)
Instructions
- Blend the dates in a food processor until they form a ball, then set aside.
- Process the walnuts and sea salt into a meal, then add the dates back and blend until a loose dough forms.
- Prepare parchment paper circles for your ramekins or pan to make removal easier.
- Divide the crust mixture among the serving dishes and press it down firmly.
- Blend all filling ingredients until very smooth, adjusting liquid as necessary for consistency.
- Divide the filling evenly among the crusts, tapping to release air bubbles, and cover loosely.
- Refrigerate for 6-8 hours or freeze for at least 2 hours until set.
- Once set, gently remove the cheesecakes from the molds and serve with optional toppings.
Nutrition Facts (estimated)
Servings
16
Calories
262
Total fat
17.4g
Total carbohydrates
25g
Total protein
5.3g
Sodium
28mg
Cholesterol
0mg
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