This cheesecake is smooth, creamy, satiating, sweet, and EASY. It is one of the recipes I shared on my premier TV show. Watch the whole episode! < Click
Dairy Free Cheesecake
1 1/2 cups pumpkin seeds
1 cup unsweetened, shredded coconut
10 pitted medjool dates
1 tsp cinnamon
2 tbsp coconut oil
1/8 tsp salt
1 lemon, juiced
2 1/2 cups soaked cashews, soak them overnight *at least 4 hours) in filtered water
1 vegan 8 oz cream cheese container
1/2 cup raw, organic honey
2 tbsp of coconut oil
1 tsp vanilla
1/8 tsp pink salt
2 lemons, juice and zest
½ cup Mooala banana milk
For the crust:
Pulse together food processor until the mixture becomes sticky.
Press into the bottom of a springform pan that has been lined with unbleached, parchment paper.
For the filling, discard cashew water.
In a food processor, process cashews and cream cheese until creamy.
Add the remaining ingredients and process for 4-5 minutes.
Scrape down the sides as needed.
Pour over the crust.
Chill in refrigerator for 4 hours.
Serve cool or at room temperature.
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