Red, White, and Blue Cheesecake Recipe

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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Author
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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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