Cheesecake Recipe

If anyone at your 4^th of July celebration (or post celebration) is avoiding dairy offer them this tasty alternative. The creaminess comes from cashews which contain magnesium for a healthy metabolism boost and muscle relaxation.  Makes 16 servings.

Cheesecake Crust Ingredients

• 1 cup Medjool dates, pitted
• 1 cup raw brazil nuts
• ¼ teaspoon nutmeg
• ½ teaspoon cinnamon

Filling

• 1 cup raw cashews, soaked for at least 2-3 hours
• 2 tablespoons lemon juice
• ⅓ cup melted coconut oil
• ½ cup full-fat coconut milk, canned, shake before measuring
• ⅓ cup maple syrup

Topping

• ½ cup fresh or frozen blueberries
• ½ cup fresh or frozen strawberries
• 1 teaspoon lemon juice
• 3 tablespoons unsweetened, shredded coconut

Directions

• Place dates, nuts, nutmeg, and cinnamon in the food processor. Process until just begins to come together. Some coarse bits should remain.
• Press into an 8×8 pan lined with parchment paper.
• Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, and maple syrup in a high-powered blender and purée until smooth. Pour filling on top of crust.
• Combine berries in a small bowl. Stir in lemon juice. Spoon over cheesecake.
• Sprinkle coconut over berries.
• Place in the freezer for at least 4 hours until firm. Lift cheesecake out of the pan using parchment paper and slice it into 16 portions.

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Jennifer Cohen Katz

Nutritionist at Fresh Balance Nutrition

FreshBalanceNutrition.com helps you to enjoy whole foods to reach a healthy weight, avoid disease, and feel balanced. Jennifer Cohen Katz is a registered dietitian/ nutritionist that lives the same active, healthy lifestyle she recommends to clients. Her knowledge and passion encompass integrative and functional nutrition, sports nutrition, and whole foods cooking.

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