Acts like summer, walks like rain… reminds me that there’s a time to change 🎶 .. the theme song of Chicago weather today

I already miss all the outdoor activities that would be kicking off this month..  lakeside music, wine tasting, block parties, farmers markets..  ☀️ 

.. but nothing “tastes like summer” to me more than festivals that combine a little but if all of the above, aka STRAWBERRY FEST.

So I’m having my own little strawberry fest at home.. featuring, 

🍋 Mini LEMON CHEESECAKES with a WALNUT CRUST topped with STRAWBERRY JAM! 🍓

Yeah… a mouthful, to say and to quickly devour. 

✔️No Bake

✔️Dairy Free

✔️Grain Free/Gluten Free

✔️No added sugar

Honestly, to me the best part is the crust- filled with Natures Eats I am such a fan of nutty, crumbly, flavorful crusts or else I just don’t want it. 

2021 strawberry fest may have a new vendor coming on board… 😏

Print Recipe

Strawberry Lemon Cheesecakes

Servings

Cheesecakes

Ingredients

• Crust
• 2/3 cup Walnut flour Nature’s Eats
• 5 Medjool dates
• 1 tbsp Maple Syrup
• 1 tbsp Water
• Filling
• 1/2 cup Cashews raw
• 1/2 cup Coconut Milk full fat
• 1/4 cup Greek Yogurt
• 1 tbsp Maple Syrup
• 1/2 Juice of lemon

Servings Cheesecakes Ingredients Crust 2/3 cup Walnut flour Nature’s Eats 5 Medjool dates 1 tbsp Maple Syrup 1 tbsp Water Filling 1/2 cup Cashews raw 1/2 cup Coconut Milk full fat 1/4 cup Greek Yogurt 1 tbsp Maple Syrup 1/2 Juice of lemon

Instructions

1. In a food processor, pulse blend all ingredients until a dough forms.
2. Line or spray the bottoms of a muffin tin.
3. Place 2 tbsp of filling into 9 molds and flatten down. Set aside
4. Blend everything for the filling together until smooth.
5. Pour over crusts.
6. Freeze overnight.
7. Topping with my homemade strawberry jam or anything you desire!