Skill Level: Beginner
Total Time: 4 hours +


  • 1 ½ cups Mixed nuts, walnuts, pecans, blanched almonds
  • ½ cup Dates or figs, dried, packed
  • ½ tsp. Ground cinnamon,
  • ½ T. 100% pure maple syrup
  • ¾ T. Coconut oil, melted
  • ¼ tsp. Salt
  • 2 cups Cashews, raw, soaked in cold water overnight
  • ¼ cup Lemon juice, freshly squeezed
  • ½ tsp. Pure vanilla extract
  • 1/3 cup Agave syrup/nectar
  • 1 ½ T. 100% pure maple syrup
  • 1/8 tsp. Salt
  • 1-2 T. Water
  • 1 cup Zucchini, peeled, chopped


  • Soak cashews in cold water and in a sealed container overnight. Drain and set aside when ready to prepare the cheesecake.
  • Prepare an 8x8 or 9x9 baking dish or spring form pan with a bottom layer of parchment paper. Set aside.
  • Add mixed nuts to a food processor. Pulse 4-5 times to break up the nuts.
  • Add remaining crust ingredients (dried fruit, cinnamon, coconut oil, maple syrup and salt) to the food processor and pulse/blend the mixture until you reach a coarse breadcrumb texture. It should resemble a “mince” size texture.
  • Pour crust into pan and press down with hands until the crust is packed tight and evenly distributed.
  • To prepare the filling, add cashews through the water to a high-speed blender and puree until smooth.
  • Turn the blender off and use a spatula on occasion if you need to push ingredients down. This mixture should be thick and creamy.
  • Add zucchini to the blender and puree again until smooth, about 45 seconds.
  • Pour filling over the crust and spread evenly.
  • 1Sprinkle cinnamon on top and immediate put into a freezer for at least 2 hours. You can leave this overnight and serve the next day.
  • 1When ready to eat, remove from the freezer and serve as immediately as possible to maintain the optimal texture of the cheesecake.
  • 1Top cheesecake with strawberries or homemade sauce of choice. Enjoy!


Servings: 8-10
Serving Size: 2 inch by 2 inch square
Nutrition Information: This cheesecake is not as rich as traditional cheesecake yet still provides an extremely satisfying and enjoyable dessert. The zucchini adds moisture and texture to the cheesecake that you can’t even taste. Gluten-free, dairy free.