Pretty in Pink “Cheesecake”

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Amy:

In honour of my husband’s birthday I decided to go all out and make him a fancy cheesecake!  Not just a regular cheesecake but a raw, vegan, sugar/egg/grain/milk/gluten free cheesecake! 🙂  Don’t think it can be done?  Think again.  It’s amazing.  It’s delicate, fluffy, tart, creamy and delicious.

Taste tests went off well with everyone that tried it, especially the birthday boy!  Can’t wait to make this again with blueberries or even lavender!

Based off of http://www.thisrawsomeveganlife.com/2012/01/lavender-cheesecake-with-lemon-honey.html

Crust:

1/2 cup dried fruit (dates, raisins or apricots – soak a little bit if they are dry)
1 1/2 cups walnuts, almonds, hemp seeds, oats (GF if needed) or whatever you like…
Cheesecake:
3 cups cashews (preferably soaked for 3-4 hours)
3/4 cup lemon juice
2-3 tbsp honey/agave/maple syrup (If you like it sweeter, add more)
3/4 cup melted coconut oil
1/2 teaspoon salt
1 1/4 cups strawberries
1 teaspoon vanilla extract
Directions:
1. Process dried fruit and nuts together in a food processor until you get a rough, sticky mixture that you can pat down with your hands into the bottom of the cake pan.  Use a spring form pan or…if you don’t have one like me…just use a 9X9 inch pan.
2. Blend all ingredients together until smooth and creamy in a blender. May take a couple minutes. (I used a food processor and I would recommend the blender instead for optimal smoothness)
3. Pour onto crust in cake pan and set in the freezer or fridge until it has the hardness you want (3-5 hours or overnight).
4. Serve cold out of the fridge for optimal texture. Garnish with extra strawberries! Enjoy 🙂
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