This cheesecake is so decadent and delicious no one would guess it was made in a freezer as opposed to an oven.

The base is a sticky pecan-date crust, the filling a rich and tangy lemon cashew cheese, and the topping is a coffee-flavored caramel. Thaw for 20 minutes and you have the perfectly refreshing dessert.

INGREDIENTS

FOR THE CRUST:

  • 1/2 cup pecans
  • 3/4 cup dates, pitted
  • A pinch of sea salt

FOR THE LEMON CHEESECAKE LAYER:

  • 3 cups raw cashews, soaked overnight (or at least 4 hours)
  • 3/4 cup maple syrup
  • 1/2 cup water
  • 1 lemon juice and zest
  • 3 tablespoons coconut oil
  • 2 teaspoons pure lemon extract
  • 1 teaspoons vanilla extract
  • A pinch of sea salt

FOR THE CARAMEL TOPPING:

  • 1/2 cup organic maple syrup
  • 3 tablespoons vegan butter
  • 2 tablespoons coffee liqueur
  • A pinch of salt

FOR DECORATIONS:

  • 1/2 cup roughly chopped candied pecan

PREPARATION

TO MAKE THE CRUST:

  1. Grind the crust ingredients in a food processor until you get a sticky paste.
  2. Between two sheets of parchment paper, roll the crust out to fit your pan or mould.
  3. Lay the crust on the bottom of the pan and put it in the freezer. If your pan doesnt have a release, line the pan with parchment paper first.

TO MAKE THE LEMON CHEESECAKE LAYER:

  1. Zest and juice the lemon.
  2. Put all the ingredients in a high-speed blender and grind until smooth.
  3. Add this mix on top of the crust (in the pan), and put the pan back in the freezer.
  4. Keep the cake in the freezer overnight, before you make the caramel topping.

TO MAKE THE CARAMEL TOPPING:

  1. In a saucepan, combine all the caramel ingredients.
  2. Bring to boil over medium-high heat
  3. After boiling, reduce the heat, and stir the sauce until it thickens, about 5-7 minutes.
  4. Immediately remove from the saucepan.
  5. Take the cake out of the freezer and get it out of the pan.
  6. Decorate with pecans and the caramel sauce (should be warm but not hot).

TO SERVE:

  1. You can keep the cake in the freezer. Before serving, take it out and let thaw for 20 minutes at room temperature