No-Bake Macadamia Lemon Coconut Cheesecake
Ingredients
Base
- 1 cup macadamias
- 1.5 cups shredded coconut
- 12 Medjool dates, pitted
- 1/4 tsp sea salt
- 2 tbsp water
Filling
- 3 cups macadamias, soaked in water overnight and drained
- 1/2 cup canned coconut cream
- 1/4 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 3/4 cup maple syrup
- 1/4 cup lemon juice
- Zest of 2 lemons
- 1/8 tsp sea salt
- 1/4 cup macadamia milk, to blend
Preparation
In a food processor or blender, combine the base ingredients and blitz until mixture is well combined and sticks when pressed between your fingers. Pour into a lined springform cake pan and press the mixture evenly along the bottom of the pan. Place in the freezer.
In the meantime, combine all the filling ingredients and blend until smooth and creamy. If necessary, add more milk to help the mixture blend. Pour mixture on top of the chilled base and return to the freezer. Freeze overnight until completely set.
When ready to decorate, remove the cheesecake from the pan. I decorated mine with more macadamias, melted caramel chocolate, cookie crumbs, toasted coconut flakes and lemon zest! Allow to sit at room temperature for 10-15 minutes before serving.