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Meyer lemon (dairy-free) cheesecake with strawberries

(recipe adapted from Angela Liddon’s “Oh she glows everyday” cookbook) 

Note, advance prep (overnight or at least ~8 hours) is required for this recipe, but I promise,  it’s 100% worth it!

I like to make this the night before a party, but if that’s not an option - you can make it the morning of your party, provided it doesn’t start until early evening.

Ingredients for crust: 

  • 1 ½ cups (375 mL) raw pecans
  • ¼ cup (60 mL ) unsweetened shredded coconut 
  • ½ cup pitted Medjool dates 
  • 1 T (15 mL) coconut oil, warmed to liquid consistency
  • 1 tsp (5 mL) water 
  • Pinch of sea salt

Ingredients for filling:

  • 1 ½ cups (375 mL) raw cashews
  • 1 T (15 mL) Meyer lemon zest*
    *Note, regular lemons work too, they’re just not quite as tasty as Meyer lemons!
  • ½ cup (125 mL) fresh Meyer lemon juice
  • ½ cup (125 mL) maple syrup
  • ½ cup (125 mL) coconut oil, warmed to liquid consistency
  • Pinch of sea salt

Advance prep (overnight or at least ~8 hours before you plan to serve this dessert):

    • Soak the cashews in a bowl of water overnight or for a minimum of 1-2 hours to soften
      Note, the quick soak method = soak the cashews in boiling water for 30-60 minutes.
      Drain & rinse before using.
    • Grease a 7 inch (1.5 L) springform cake pan with coconut oil.

  • To make the crust:
    • In a food processor, process the pecans until a coarse meal forms.  Add the shredded coconut, dates, oil, salt & 1 tsp of water and process until the mixture comes together. 
      Note, it should stick together when pressed between your fingers (If it doesn’t you can add a tiny bit more water and process again).
    • Spoon the crust mixture into the prepared (greased) pan - spread it out evenly along the base - press down firmly with your hands until smooth and even.  Place this into the fridge while you make the filling to allow it to start to set.

  • To make the filling:  
    • In a high-speed blender (e.g., a Vitamix) combine the cashews, lemon zest, lemon juice, maple syrup, melted coconut oil and salt.  Blend on high until super smooth - you don’t want any grittiness.
    • Then, spoon the filling onto the crust and smoothie it out evenly.
    • Cover the pan with aluminum foil or plastic wrap and carefully place it on a flat surface in your freezer.  Freeze until solid, this typically takes at least 6 hours/overnight.
    • Allow the frozen cheesecake to sit at room temperature for ~30-minutes before slicing it.
    • Serve with sliced strawberries 
    • Enjoy!