1 ½ cup rolled oats
1 ½ cup raw walnuts
¼ cup ground flax + ½ cup water
1 tsp salt
2 cups raw cashews
1 large lemon (juiced)
¼ cup coconut oil (melted)
¾ cup full-fat coconut cream
½ cup agave nectar or maple syrup
1 tbsp vanilla extract
You will need: high speed blender or food processor, 9x9 inch glass baking dish
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).
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.
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.
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.
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.
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.
Let thaw for 15-20 minutes before cutting and serving.