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GINGER & STRAWBERRY NO-BAKE CHEESECAKE

Skill Level: Beginner  Serving Size: 1/12 th of pan (cut into squares) 
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Servings: 12
Course: Dessert
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 1 batch Hike Bite Crust, see recipe
Ginger Cashew Layer:
  • ¾ cup Canned coconut milk, full fat
  • 1 cup Cashews, raw
  • 2 T. Coconut oil, melted
  • ½ T. Lemon juice
  • 1 T. Honey, local if possible
  • ½ tsp. Vanilla extract, pure
  • pinch Ground cinnamon
  • to taste Ginger, fresh, minced
Strawberry Cashew Layer:
  • ¾ cup Canned coconut milk, full fat
  • 1 cup Cashews, raw
  • 2 T. Coconut oil, melted
  • ½ T. Lemon juice
  • 1 T. Honey
  • ½ tsp. Vanilla extract, pure
  • 1 cup Strawberries
Strawberry Jam (topping):
  • To taste (about 1/3 cup) Strawberry preserves, store bought

Method
 

  1. Prepare Hike Bite Crust and set aside.
  2. Add Ginger Cashew layer ingredients to a blender and puree until smooth.
  3. Evenly spread the ginger layer on top of the hike bite crust. Set aside.
  4. Add Strawberry Cashew layer ingredients to the blender and puree until smooth.
  5. Evenly spread the strawberry layer on top of the ginger layer.
  6. Place dessert in the freezer for at least 4-6 hours.
  7. Remove from freezer. Spread strawberry preserves on top of the strawberry layer.
  8. Thaw until ready to cut, about 20-30 minutes. Cut 12 even pieces. Enjoy!

Notes

Nutrition Information: This dessert is a no-bake option that contains essential fats, vitamin C, and dietary fiber. Enjoy for your next birthday or holiday celebration! Gluten-free, (if using gluten-free oats), and dairy free.
Calories: 400, Fat: 34g, Protein: 6g, Carbohydrates: 21g, Fiber: 3g, Added Sugar: 4g. Sodium: 50mg