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Strawberry Cashew Cheesecake

July 01, 2016

 

Happy Birthday America! We made you a cake, a Strawberry Cashew Cheesecake. And it's sure to make freedom ring in your mouth. Thanks Adriana (a.k.a. @fitandwellmedgal) for this patriotic deliciousness!  


Ingredients:

Filling
5 cups raw cashews, soaked in water overnight
3 tbsp coconut oil, melted
Juice of 1 lemon
1 tsp vanilla extract
3/4 cups strawberries
Stevia or maple syrup to taste
1 Chocolate Coated Cherry Square (or your fave Square flave)

Crust
Vegan Cookie Dough. We recommend one of these Square Kitchen recipes: PB Square Chunk PRO-Dough OR Chocolate Chip PB Cookie Dough
1/2 a Square of choice, cut into small square chunks


Recipe: 

  1. Make cookie dough (see recipe links above).  
  2. Press a good amount of cookie dough onto the bottom of a lightly greased pan. Press small Square chunks into the dough (unless you added to cookie dough already) with fingers and really press it down. Place in fridge.
  3. In the meantime, add strawberries to a blender or food processor and blend until smooth. Add rinsed cashews and remaining filling ingredients (except the Square). Mix until silky smooth.
  4. Add water if too thick. Taste and adjust sweetness.
  5. Pour filling on top of chilled cookie crust. Add Square chunks to filling.
  6. Freeze until solid.
  7. Top with leftover Squares, pecans or nut of choice, and freshly sliced strawberries.
  8. Thaw for a few minutes before digging in.

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