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Prep Time 30 minutes
Total Time 30 minutes

Ingredients
  

  • Base:
  • 1 1/2 cup nuts I used soaked almonds and macadamias
  • 1 cup medjool dates remove seeds
  • 2 tablespoons coconut oil
  • 1 tablespoon fresh grated ginger
  • pinch of Himalayan salt

  • Filling:
  • 2 1/2 cups cashews soaked for 3-4 hours
  • 1 cup medjool dates soaked in warm water for 15 mins remove seeds
  • 3 tablespoons fresh grated ginger
  • 2 lemons juiced
  • 2 tablespoons of lemon zest
  • 1 teaspoon natural vanilla essence
  • 4 tablespoons coconut oil

Instructions
 

  • Blend all the ingredients for the base together for about 45 seconds or until it is well combined. It will become a dough like texture.
  • You will need a round spring form cake tin, pour the mixture in the tin and with your fingers push down until all the base is covered.
  • Place in freezer for 1 hour.
  • Place all ingredients for the filling into blender or food processor and blend for about 45 seconds or until the mixture is well combined.
  • Take the base out the the freezer and pour the filling on top of the base, smooth over the top with a icing knife.
  • Place back in freezer for about 3-4 hours.
  • Take the cheesecake out the the freezer and with a knife go around the sides making sure it’s not sticking.
  • Carefully take the cheesecake out of the tin and place on a cake plate.
  • You can use any topping you desire! I used lemon zest, grated ginger, and pistachio nuts.
  • Store in freezer.