Ingredients
Crust:
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1 ½ cup rolled oats
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1 ½ cup raw walnuts
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¼ cup ground flax + ½ cup water
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1 tsp salt
Filling:
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2 cups raw cashews
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1 large lemon (juiced)
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¼ cup coconut oil (melted)
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¾ cup full-fat coconut cream
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½ cup agave nectar or maple syrup
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1 tbsp vanilla extract
You will need: high speed blender or food processor, 9×9 inch glass baking dish.
Instructions
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Combine flax meal and water in a small bowl to create flax egg. Mix well and let thicken. Preheat oven to 400° if baking the crust (optional).
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Add walnuts to food processor and pulse until crumb sized pieces. Add oats and salt and blend until a course flour-like consistency forms. Slowly add flax egg. I used ALMOST all the flax egg, there was about a tablespoon left that I did not use. Process until dough-like consistency.
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Add your dough to the glass baking dish and form crust using your hands. Once crust is formed use back of a spatula to even it out and make it flat all around.
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Bake crust for 12 minutes if choosing to bake. This is if you want your crust a bit more on the toasty side. Both options result in a great crust.
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Add all your cheesecake filling ingredients to a high speed blender or food processor and blend until perfectly smooth. You want to avoid lumps or pieces to achieve a smoothie cheesecake consistency.
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Pour filling purée on top of the crust and freeze overnight or for at least 5 hours. If you’d like a fruity layer just save ½ cup of purée and blend it with your favorite fruit before pouring it as the top layer.
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Let thaw for 15-20 minutes before cutting and serving.
