MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: No-Bake Raw Strawberry Cheesecake
Categories: Cheesecakes
Yield: 6 "

MMMMM----------------------BASE INGREDIENTS---------------------------
1 c Almonds
2 tb Coconut oil; liquified
3 Soft medjool dates
1 ts Pure vanilla extract -OR-
1 pn Raw ground vanilla bean

MMMMM---------------------CHEESECAKE FILLING--------------------------
2 c Raw cashews; presoaked for
-at least a few hours or
-overnight
6 tb Coconut oil; liquified
1 Lemon; juice of
1 ts Pure vanilla extract -OR-
1 pn Raw ground vanilla bean
1/4 c Liquid sweetener of your
-choice (I used maple
-syrup)
1 md Ripe banana
2 c Strawberries; hulled
Extra strawberries; for
-decorating (optional)

Place all base ingredients into a food processor and process until a
coarse crumbly mixture forms. Transfer mixture into a springform pan
and press down to form a very thin base layer and edging. I worked my
mixture a little higher up the wall sides to create the rustic effect
you see in the image. To get that, be sure to spread it around
evenly, but also thinly. Alternatively, you can also forget about the
edging and just press the entire mixture down evenly along the base
for a flat gluten-free cheesecake crust. Once the base is in place,
place the pan into the freezer while working on the next step.

Place all cheesecake ingredients into a blender (I find putting them
in the order listed helps them to blend easier), and process until
the mixture is smooth and uniform. You may need to pause and scrape
the sides down or stir the mixture a little to help it blend through
if you're not using a high-speed blender (I used my Vitamix for this
recipe). Transfer the mixture into the springform pan on top of the
crust and spread it out evenly, smoothing out the top.

Place the cheesecake back in the freezer and freeze for a 1-2 hours to
allow it to set. Then transfer the cake into the fridge, garnish with
extra strawberries on top if you'd like, and enjoy!

Note: If you let this cake freeze fully, you'll need to thaw it out a
little to slice it as it gets very, very firm. If you keep it in the
fridge it should slice nice and easy. Enjoy!

Recipe by Audrey @ Gluten-Free Vegan Love

Recipe FROM: <gemini://gmi.noulin.net/cooking/114.gmi>

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