No-Bake Dairy-Free Lemon Cheesecake

This recipe is raw, vegan, gluten free and make-ahead a perfect indulgent dessert that requires no guilt.

Ingredients

CRUST
1 cup packed pitted dates
1 cup raw walnuts
1/4 cup maple syrup

FILLING
1 1/2 cups raw cashews, quick-soaked
1 large lemon, juiced and zest
1/3 cup We Olive Lemon Olive oil,
1/2 cup of coconut milk
1/2 cup of maple syrup

Directions
Soak cashews in boiling water for 1 hour. In a food processor combine crust ingredients and pulse until crumb texture. In a muffin tin spray coconut oil to help from sticking. Press crust into muffin tin and freeze for 1 hour. For filling in blender combine filling ingredients until smooth. Pour into muffin tin on top of crust and freeze for 3 hours. Can be made ahead of time. Bring to room temp 15 minute before serving.

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