Ingredients
Cheesecake
- 1 cup Strawberries
- 2 whole Lemon Juice Juice from 2 lemons**
- 1 whole Coconut Cream 1 14oz can
- 1/2 cup Cashew Butter *
- 1/2 cup Pure Maple Syrup
- 1 Tbsp Pure Vanilla Extract
Cookie base
- 1 1/2 cup Gluten-Free Vanilla Wafers
- 3 Tbsp Coconut Oil Soft
- 1 whole Lemon Zest For topping**
Instructions
- Process your vanilla cookies* until crushed, then stir softened coconut oil until mixture easily presses together btwn your fingers
- Press into the bottom of silicone muffin liners
- Process your strawberry cheesecake base ingredients together until smooth. I did enough lemon to make this a strawberry lemon taste, but you can lower to 1 tbsp lemon juice if you want just the strawberry flavor, and omit the lemon zest
- Pour overtop your cookie base
- Freeze for 90min +
- Remove from liners and let come to room temp for 5 min or so before enjoying
Notes
I used my homemade nilla wafers for the cookie base. You can also use graham crackers here instead of cashew butter you can use 1 cup of cashews, soaked overnight and drained.