In this episode of GoGreenfields, River and Terran create a dessert that would rival even the best restaurants’. This cheesecake is not traditional, but it is scrumptious and a great recipe to make with kids. It’s also the perfect dish to bring to impress party guests, young or old, and it does not break many common dietary restrictions.
Lemon, Lavender Cheesecake
*Please note: Before starting this recipe, it is essential that cashews are soaked for at least 8 hours.
Crust Ingredients
- 1 ½ C Almonds
- 2 dates
- 2T coconut oil (softened)
- 2 tsp chia seeds
- 2T honey (substitute maple syrup for vegan)
- Pinch of salt
Directions
- Combine ingredients in a food processor. Use pulse setting only to avoid over processing. Finished product should hold together in a ball.
- Press the crust into the bottom of springform cheesecake pan.
Filling Ingredients
- 1 ½ C soaked and strained cashews
- ¾ C lemon juice
- Zest of 2 lemons
- ¼ C melted coconut oil
- 1 tsp vanilla extract
- 1 T lavender buds
- ¼ C honey (substitute maple syrup for vegan)
Directions
- Combine ingredients in a food processor.
- Puree to pudding-like consistency.
- Pour over the crust, in springform cheesecake pan.
- Freeze for at least 5 hours
- Thaw 20-30 minutes before serving
Be sure to share your outcome with us on social media!
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- Get your own fun spatula for spreading filling over crust
- Make your cheesecake in a food processor
- It’s highly recommended that you use a springform cheesecake pan
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Delicious tasting cheese cake and a very unique recipe. Thanks.