Paleo Lemon Cheesecake
Servings: 6 pieces
Calories: 597kcal
Ingredients
Crust
- 1 cup raw pecans
- 4 medjool dates
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
Cheesecake
- 2 cups raw cashews, soaked for at least 4 hours and up to 8 hours
- ½ cup melted coconut oil, refined for no coconut flavor
- ½ cup almond milk
- ½ cup honey
- ¼ teaspoon salt
- zest of 2 lemons
- ¼ cup lemon juice
Instructions
- *The night before or early the same day, soak the cashews. Place them in a bowl and cover them with filtered water. If in a hurry you can soak them in hot water for 1 hour, changing the water half way through to keep warm.
- Grease a 7-inch springform pan and set aside.
- In a high powered blender or food processor, make the crust. Add the pecans, dates, salt, and lemon juice to the processor and blend until fully combined. This may take 1-2 minutes. It should hold together like a cookie dough ball. Press into bottom of springform pan and place in the fridge while you make the cheesecake.
- Drain and rinse the cashews. Place them in the food processor- no need to wash it from the crust unless it's very dirty. Add in the coconut oil, almond milk, honey, salt, lemon zest and juice.
- Blend on high until completely smooth, stopping and scrapping down the sides as needed. This may take 5-7. Once completely smooth, pour over crust and refrigerate until firm, about 4 hours. It can also be kept in the freezer, but will need to thaw a little before serving.
- Cover and store in the fridge.
Nutrition
Calories: 597kcal | Carbohydrates: 40g | Protein: 10g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Sodium: 179mg | Potassium: 384mg | Fiber: 3g | Sugar: 27g | Vitamin A: 10IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 3mg