Kind lifer Stephanie posted this recipe for a frozen strawberry lemon cheesecake and it looks delicious…so pretty and fresh-looking! I haven’t tried it yet, but it looks like a great summer treat. Fresh strawberries are in season too…yum! The original recipe called for raw honey, but I’ve substituted agave below:

Check out this recipe for naughty and flirty cookie dough truffles!

Servings: 8
Ingredients
Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt
Filling:
3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave
1/4 cup lemon juice
1 tbsp. vanilla extract
Topping:
1 cup(s) strawberries
1 tbsp. agave
1/4 cup(s) orange juice
Steps
1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.
2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor orhigh-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.
3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the ‘cheese’ layer. Freeze overnight.
4. Take the cake out to thaw for about 40-50 minutes before serving. You’ll want to cut it when it’s still semi-frozen.
If anyone has made this before or tries it out, let me know how good it is on a scale of 1 to 5 (5 being yummiest!) in the comments below!
What are some of your favorite summer desserts? Share links to the recipes in the comments below, and I may feature them on the homepage of The Kind Life.