Name: White Chocolate Lemon Cheesecake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 16 servings
Ingredients: 1 cup medjool dates ((pitted // 1 cup yields ~22 dates or 275 g // pitted before measuring)); 1.5 cups raw walnuts ((or sub raw almonds or rolled oats)); 1 pinch sea salt; 1.5 cups raw cashews ((soaked overnight in cool water, or in very hot water for 1 hour)); 1 tsp vanilla extract; 3 medium lemons ((juice of all, zest of 1 as original recipe is written // adjust if altering batch size)); 0.25 cup rice milk ((or sub light coconut, but it will take on a coconut flavor)); 0.25 scant cup olive oil ((or sub melted coconut, though it will take on a coconut flavor)); 0.5 cup maple syrup ((use less for a more tart cheesecake)); 0.25 cup cocoa butter ((melted in the microwave or over a double boiler*)); 0.25 tsp sea salt; 1 tsp apple cider vinegar ((optional // for extra tang))

Instructions

Show units in method

1

Add medjool dates (1 cup) to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2

Next, add raw walnuts (1.5 cups) and sea salt (1 pinch) and process into a meal. Then add the [medjool dates] back in and blend until a loose dough forms. If too dry, add a few more [medjool dates]. If too wet, add more [walnut meal].
3

Cut out parchment paper circles the shape of your ramekins, muffin tins or pan. Lay two strips of parchment paper per ramekin in an 'X' shape at the base, then top with the circle. This creates tabs for easy removal.
4

Divide crust among serving dishes and press firmly with fingers or the back of a spoon. Set in fridge or freezer to firm up.
5

Add raw cashews (1.5 cups), vanilla extract (1 tsp), juice and zest of lemons (3 medium), rice milk (0.25 cup), cup olive oil (0.25 scant), maple syrup (0.5 cup), cocoa butter (0.25 cup), sea salt (0.25 tsp), and apple cider vinegar (1 tsp) (optional) to a blender. Blend until very smooth, about 2-3 minutes. If it won't come together, add a touch more [lemon juice] or [rice milk].
6

Scrape down sides as needed and blend until very creamy and smooth. Taste and adjust flavor/sweetness as needed.
7

Divide filling evenly among the ramekins (or other serving dish). Tap a few times to release any air bubbles, then cover loosely with plastic wrap and refrigerate for about 6-8 hours, or freeze for at least 2 hours to expedite setting.
8

Once set, run a butter knife along the edge and gently remove by tugging on the tabs in an upward motion. They should pop right out. If they aren’t quite set, pop them in the freezer for 15-20 minutes and they should come out easily.
9

Enjoy as is, or top with a touch of [coconut whipped cream] and fresh [berries] (or raspberry compote).

Nutrition Facts

Per portion

Divide into portions:

262

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 3 g

Monounsaturated Fat 8 g

Polyunsaturated Fat 7 g

Fiber 3 g

Sugars 18 g

Micronutrients

iron

1mg

115% DV

sodium

28mg

20% DV

calcium

7mg

10% DV

potassium

271mg

92% DV

vitamin a

1mcg

2% DV

vitamin c

6mg

102% DV

vitamin k

5mcg

60% DV