Frozen Strawberry Lemon Cheesecake

Frozen Strawberry Lemon Cheesecake
Vegan; Raw; Gluten Free; Serves 8

I made this for Grants birthday. Super easy to make, your food processor will be used a lot. Grant liked it, however depending on where you live-the cake to be more like a ice cream cake may stay more frozen then thawed.... I took it out an hour before, but it was still more frozen-still very yummy! Bruce loved it, too! I garnished it with strawberries covered in vanilla coconut yogurt and then frozen.

Ingredients

Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt

Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract

Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice

Steps

1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.

2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor or high-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.

3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.

4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.

Found from a reader of The Kind Life

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