By Michelle Shearer
How I love thee no-bake recipes! So simple and always feel like I deserve a medal afterwards. This is an amazing recipe. My daughter groaned “Oh no Mum! Not more weird-y cheesecake experiments”. I said “Hold your tongue, child”. Then she had some and smiled a long, slow smile.
And yours will too. This is also entirely worthy for those unexpected visits from the Queen – really, it is that good.
Ingredients
For the crust:
1.5 cups nuts of your choosing (I chose macadamias)
1/2 cup dates
Zest 1 lemon
1 pinch salt
Filling
3 cups cashews
3/4 cup lemon juice
3/4 cup maple syrup
1 tablespoon vanilla essence
Up to 1/4 cup water (if you need it to help with the mixing)
Topping
2 cups berries (frozen)
1/2 cup dates
zest of 1/2 lemon
Method:
- Prepare a spring form cake tin by greasing the bottom.
- Whiz together all the crust ingredients and press to the bottom of the cake tin.
- Whizz together all the filling ingredients, pour over the top of the crust and freeze for an hour or until firm.
- Whizz together the berries and dates until pureed. Stir through lemon zest. Pour over the cheese cake and freeze for a half an hour or until firm.
When you’re ready to eat it, let it soften a little before cutting then you’re good to keep it in the fridge. It won’t last long, I can tell you that!
*This recipe was adapted from here.
