Ingredients

• Base:
• 2 cups mixed nuts
• 1 cup pitted dates
• 1 tbsp coconut oil
• Pinch of salt
• Top layer:
• 2,5 cups cashews (soaked for 4 hours, drained)
• 1/2 tin full fat coconut milk
• Juice from 1 lemon
• Zest from 1 lemon
• ¼ cup maple syrup, honey or any other liquid sweetener
• 1 tsp vanilla extract
• 3 Naturelly Jelly Pots
• Toppings (optional):
• Fresh figs, strawberries and black grapes

Instructions

1. Line the bottom of a 20cm springform cake tin with cling film. Make crust by adding nuts to a food processor and grinding to a fine crumb.
2. Add in the dates, coconut oil and salt and combine until sticky mixture. Press into lined cake tin evenly and set aside in the fridge.
3. Make the filling by adding the cashews to a food processor with all the other filling ingredients and blend on high until very smooth, creamy and pourable. If it’s too thick, add a bit more coconut milk.
4. Pour filling on top of the base and pop in the freezer for at least 1 hour
5. Next top the cheesecake with 3 Naturelly Jelly Pots dividing the jelly juice equally to create an even layer
6. Place back in the freezer for minimum 4 – 5 hours, ideally overnight.
7. Take out an hour before serving so it can thaw out to a creamy texture. Top with fresh fruit and enjoy.

https://www.greenjinn.com/blog/no-bake-cheesecake-with-forest-fruits-jelly-recipe/