Servings: 10 1x
Ingredients
Crust:
- 1 cup raw almonds
- 1 cup raw pecan halves
- 6 medjool dates, pitted
- 2 Tbsp. Kalona Supernatural Unsalted Butter
- ¼ tsp. ground cinnamon
- ⅛ tsp. sea salt
Filling:
- 2 8-ounce packages organic cream cheese, softened
- 1 ¼ cup (10 oz.) Kalona Supernatural Plain Greek Yogurt (or Vanilla Lavender Greek Yogurt)
- Zest + juice of 1 lemon
- ¼ cup honey (decrease to 1–2 Tbsp. if using Vanilla Lavender yogurt)
- 1 tsp. vanilla extract
- ¼ tsp. lemon extract or a few drops of lemon essential oil (optional)
Instructions
- Place almonds, pecans, dates, butter, cinnamon and salt into the bowl of a food processor. Process until crumbly and mixture resembles coarse sand.
- Line the bottom of a 9-inch springform pan with a circle of parchment paper (or lightly grease a 9-inch pie plate with butter, if preferred).
- Press nut mixture into an even layer in the bottom of the pan using your fingers. Place pan in the fridge to chill while you make the filling.
- Wipe food processor bowl clean then add filling ingredients. Process until mixture is smooth. Pour over crust and return to fridge for 6 hours or up to overnight.
- For a firmer cheesecake, place in freezer for 1 hour prior to serving.
- Garnish with fresh berries and lemon zest, if desired, prior to serving
Notes
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Nutrition Information
- Serving Size: 1/10th of cake
- Calories: 442
- Fat: 19g
- Sodium: 183mg
- Carbohydrate: 24g
- (Fiber: 4g
- Sugar: 19g)
- Protein: 19g