Creamy No-Bake Strawberry Cheesecake

For the Crust:

Throw roasted almonds, pitted Medjool dates, coconut oil, and shredded coconut (optional) into a food processor and blend on “Pulse” until a thick paste is created. Don’t overdo it, some texture provides for a nice crunch when you go in for that first bite! Press the paste with clean hands onto a spring pan, cover in aluminum foil, and throw it into your freezer.

For the Filling:

Blend the strawberries, honey (or agave), vanilla extract, and the juice of 1 lemon in a food processor on “high” until a thick berry syrup is visible. In a separate bowl, mix the mascarpone or softened cream cheese (OR Tofutti: Better than Cream Cheese if vegan) with the coconut yogurt together with a whisk until a uniform mix is obtained. Add the blended berries to the cheese and yogurt bowl mixture and continue to stir with a whisk until evenly blended and smooth. Pour the filling mixture onto the spring pan that has the crust and freeze overnight or for at least 4-5 hours.

To Serve:

Defrost/thaw 20 minutes prior to serving. Garnish with fresh strawberries and some edible flowers. Enjoy!