Authoreugêniaingredients.
directions.
In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.
In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
Pour the filling over the crust in the pan.
In a small bowl, whisk together the lemon juice, maple syrup, and lemon zest.
Drop spoonfuls of the lemon mixture onto the cheesecake filling. Use a knife or a skewer to create swirl patterns. Tap the pan gently on the counter to remove any air bubbles.
Place the kisscake in the freezer for at least 4 hours or until set. Before serving, let the it sit at room temperature for about 10min. Garnish with thin lemon slices or additional lemon zest if desired. Enjoy!
Ingredients
Directions
In a food processor, combine the almonds, dates, vanilla extract, and sea salt. Process until the mixture sticks together when pressed. Press the mixture into the bottom of a springform pan or a pie dish. Set aside.
In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
Pour the filling over the crust in the pan.
In a small bowl, whisk together the lemon juice, maple syrup, and lemon zest.
Drop spoonfuls of the lemon mixture onto the cheesecake filling. Use a knife or a skewer to create swirl patterns. Tap the pan gently on the counter to remove any air bubbles.
Place the kisscake in the freezer for at least 4 hours or until set. Before serving, let the it sit at room temperature for about 10min. Garnish with thin lemon slices or additional lemon zest if desired. Enjoy!