How to cook strawberry lemon cheesecake without baking

This Kaka has everything that we love a classic cheesecake: crunchy crust, soft filling – try. This dessert is completely independent, regardless of what type of food you choose.

For the basics:

  • 1/3 Cup almond flour (almonds minced)

  • 2 teaspoons lemon zest

  • 4 large juicy dates, pitted

  • a pinch of salt

For the cream:

  • 1 Cup cashews, soaked for 4-6 hours

  • 1/2 Cup water

  • 1 Cup frozen (thawed and patted dry) or fresh strawberries

  • 6 large juicy dates, pitted

  • 2 teaspoons lemon zest

  • 1/4 Cup fresh lemon juice

  • 1/4 Cup coconut oil, melted


Mix in a blender or mince all the ingredients (I do so: whole almonds and dates procursive together). Mix thoroughly and spread evenly on bottom and sides of a split form (bottom and sides cover with cling film). Put in the freezer while preparing the strawberry cream.

To prepare the cream: drain and rinse cashews. Whisk together in a powerful blender with water and dates and blend until completely smooth homogeneous mass. Add strawberries, zest, juice and coconut oil and mix until smooth. Put the cream on the base and spread evenly. Put in the freezer to harden the cream. Before serving, hold 10 min. at room temperature, garnish with fresh berries. Store in the refrigerator.

Cook with love!


P. S. And remember, only by changing their consumption — together we change the world! ©



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