Food/Nutrition Recipes

Summer Dreams “Cheesecake”

During the summer, two of my favorite treats are fresh lemonade and strawberries. This gluten-free, vegan “cheesecake” features these summer dreams and does not even need to be cooked in an oven. Enjoy this raw dessert!

Crust: (Makes a 9 inch cake)

  • 1.5 cup almond flour
  • 3/4 cup dates
  • 1.5 tablespoons water
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract


  • 1.5 cup cashews
  • 1/3 cup lemon juice
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 2 tablespoons water
  • 2 tablespoons almond milk
  • 1 tablespoon powdered lemon peel
  • 1/4 teaspoon vanilla extract



  • Start with the crust:
    • Pulse almond flour, water, honey, cinnamon, and vanilla in food processor
    • Add dates one at a time until crust is granular and sticky
    • Press crust to the bottom of an 9” pan
  • Filling:
    • Add all the ingredients in a blender and blend until creamy
    • Pour filling over the crust and level over to create an even surface
  • Topping:
    • Blend all the ingredients
    • Pour topping over the filling and level over to create an even surface
  • Before Serving:
    • Let it sit the freezer for at least three hours OR let it sit in the fridge overnight
    • Decorate with strawberries on top!

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