Strawberry Lemon Cheesecake
- 1 cup raw cashews
- ½ cup water
- 1 cup frozen strawberries, thawed and drained
- 6 large Medjool dates, pitted
- 2 tsp lemon zest
- ¼ cup lemon juice
- ¼ cup coconut oil, melted
Combine the ingredients for the crust in a food processor, mixing until well combined. Transfer to 8" tart pan and press together evenly to form bottom and sides. Place in freezer while making cheesecake filling. Drain and rinse the cashews. Place in a high-powered blender with water and dates and blend until completely smooth. Add strawberries, zest, juice, and coconut oil and blend until combine.
Spoon filling into chilled crust and smooth top. Return to freezer and allow cheesecakes to freeze all the way through.
Thaw 10 minutes before serving. Store in freezer.
Calories: 264kcal | Carbohydrates: 11g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Sodium: 3mg | Potassium: 147mg | Fiber: 3g | Sugar: 3g | Vitamin C: 14.9mg | Calcium: 48mg | Iron: 1.9mg