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No Bake “Cheeze” Cake

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Chef Michelle Irwin of whips up a delicious lemon cheesecake that takes minutes to make and has less fat than a regular cheesecake.


Raw Lemon `Cheeze` Cake
Makes a 9′ cheesecake
Enjoy frozen or thawed

2 cups slivered almonds
3-4 dates, pitted
1 tablespoon lemon juice, fresh
¼ teaspoon vanilla, alcohol-free
3 cups raw cashews
1½ cups unsweetened almond milk
1 cup fresh lemon juice
½ cup raw honey
1 cup coconut oil, melted
1 teaspoon vanilla, alcohol-free
¼ teaspoon salt
1 teaspoon lemon zest
pinch of turmeric (optional)


Step 1:  Using a food processor and `S` blade, process almonds
to a fine meal.  Add the pitted dates, lemon juice and vanilla and
process again until crust sticks together.  Press into a
springform pan.  Set aside.

Step 2:  Next make the filling by adding all of the ingredients
into a high speed blender, except the melted coconut
oil.  Blend on high until everything is very creamy.

Step 3:  Add the melted coconut oil to the filling mixture.
Blend on high until the oil is well combined with the
filling mixture.  Pour on top of the crust.

Step 4:  Chill in freezer for 2-4 hours or until set up.  Or set up in the
fridge overnight until the cheesecake is firm.  Enjoy

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