Strawberry Cashew Cheezecake with Prebaked Crust
The filling content for this recipe is no-bake, and the crust can easily be replaced with a pre-made crust or another crust recipe.   For best results, boil water and pour it over the cashews at least 5-6 hours before making the filling. The longer you let them sit in this hot water, the smoother and creamier the filling will be. The minimum time I prefer to leave the cashews soaking is at least an hour.
Servings: 6 yield(s)
Prep Time: 100 mins
Cook Time: 20 mins
Total Time: 120 mins
Ingredients
    Pre-Baked Crust (or use store bought)
  • 2.5 cup Almond Flour
  • 2.5 tbsp Melted Coconut Oil (Virgin)
  • 1/2 tsp Salt
  • 7 Pitted Dates
    • Filling
  • 2 cup Raw Soaked Cashews (Best results: Boil water, dump on cashews, cover for 5-6 hours, drain)
  • 1 lb Raw Strawberries
  • 1/2 cup Barely Melted Coconut Oil (Virgin)
  • 1/2 cup Sugar (I put the sugar through a coffee grinder first to get it extra fine)
  • 2.5 tbsp Lemon Or Lime Juice (I prefer Key Lime juice myself)
  • 1 tsp Vanilla Extract (Or clear imitation vanilla)
  • 1 tsp Nutritional Yeast
  • 1/2 tsp Salt
Instructions
    Starting Prep
  1. Start soaking the cashews at least an hour before you are going to make the filling
  2. Wash the strawberries and remove their leaves, selecting 7 good sized ones and setting them aside. These 7 strawberries will be added separately
  3. Pre-heat oven to 375 degrees and line the bottom of a 9" round baking dish with parchment paper
    4. Crust
  4. Cut dates into small pieces, then add to food processor along with the melted coconut oil. Process until the results are a thick paste with minimal discernible chunks
  5. In a separate bowl, whisk together almond flour and salt. Once combined, add the date paste in and mix until a loose crumbly dough has formed. Don't skimp on this step
  6. Press the crust mixture into the prepared baking dish, along the bottom and sides. Poke the bottom crust in several places with a fork to prevent air pockets from forming on the bottom
  7. Bake for 20 minutes, then set aside to cool
    8. Filling
  8. While the crust is cooling, put all of the filling ingredients (except the 7 strawberries set aside) into the food processor. I ran my processor off and on for multiple minutes, but a blender could likely achieve smoother results
  9. Add strawberries to bottom of cooled crust, then pour in the filling
  10. Refrigerate overnight, or for at least one hour