Freezer Lemon and Berry Cheesecake

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Freezer Lemon and Berry Cheesecake

Refreshing, sweet, and tart, with that unmistakable cheesecake richness! The perfect frozen treat for a hot summer day.
My Notes:
Prep Time30 mins
Chill Time2 hrs
Total Time2 hrs 30 mins
Meal Type: Dessert
Special: Gluten-Free, Kid-Friendly, Seasonal (Hot Weather), Soy-Free
Tool: Food Processor
Ingredient: Berries, Cashews, Coconut
Servings: 10
Calories: 470kcal
Ingredients
For the crust:
  • 12 medjool dates (1 1/4 cups)
  • 1 cup(s) walnuts, chopped
  • 1/2 cup(s) shredded coconut
  • 1/4 teaspoon(s) salt
For the cashew lemon layer:
For the berry layer:
  • 2 cup(s) frozen berries
  • 2 tablespoon(s) ground flax or ground chia seeds
  • 2 tablespoon(s) lemon juice
  • 2 tablespoon(s) agave or maple syrup
Instructions
For the crust layer:
  • Line a pie plate or springform pan with parchment paper.
  • Place all the crust ingredients into a food processor and blitz until sticky paste forms. Transfer the crust into the prepared pan and press evenly to form the bottom layer. Place the pan in the freezer while you make the other layers.
For the cashew lemon layer:
  • You will need to soften the cashews first to ensure they blend smoothly. To do this add the cashews to a small pot and cover with water. Bring to a boil and cook for about 10 minutes until the cashews are very tender. Drain and rinse with cold water before using.
  • Place the softened cashews along with all of the remaining lemon layer ingredients in a food processor and blend until smooth, stopping to scrape the sides as needed. Spread over the crust and return to the freezer.
For the berry layer:
  • Place all berry layer ingredients into the food processor and puree until smooth. Gently spread over the top of the cashew layer being careful to not mix the two layers together (you can let the lemon layer freeze first if you prefer). Garnish with additional berries (optional). Return to the freezer and freeze until set.
  • Remove the cheesecake from the freezer for about 20 minutes before serving.
Nutrition
Serving: 1serving (recipe makes 10 servings) | Calories: 470kcal | Carbohydrates: 47g | Protein: 8g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 136mg | Potassium: 534mg | Fiber: 5g | Sugar: 33g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 3mg
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