Healthy Lemon Coconut Cheesecake Recipe

Ingredients:

Crust Ingredients:

• 1 Cup Pitted Dates
• 1 Cup Unsweetened Shredded Coconut
• 1 Cup Raw Cashews
• 1 Tsp Vanilla Extract
• Juice of 2 Lemons

Vegan Cheesecake Layer Ingredients:

• 3 Cups Pre-Soaked Cashews (I soak mine overnight)
• 1/4 Cup Coconut Oil
• 1/4 Cup Agave Nectar (Maple Syrup or Honey)
• 1 Tsp Vanilla Extract
• Juice of 1/2 a Lemon
• Shredded Coconut (for topping)

OR

Non-Vegan Cheesecake Ingredients:

• 1/2 Cup Reduced Fat or Light Cream Cheese (Room Temperature)
• 1 Tsp Vanilla
• 1/2 Cup Non-Fat Plain Greek Yogurt
• 2 Tbsp Honey
• 3 Packets of Truvia (or Stevia Brand of Choice)
• Shredded Coconut (for topping)

Directions

1. Using your small food processor bowl and blade blend all cheesecake filling ingredients until smooth and set aside.
2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut.
3. Grease an 8×8 baking pan or glass dish with a healthy oil.
4. Press crust mixture evenly into baking dish.
5. Top with cheesecake filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
6. Thinly sprinkle your shredded coconut over the top.
7. Cover and freeze overnight.
8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately.