No-Bake Strawberry Lemon Cheesecake!

This Cafe-Gratitude inspired recipe is blowing my mind! In anticipation of my parents' visit this weekend, I wanted to make a simple and healthy treat, and this cashew-coconut-lemon cheesecake is perfect. No fuss, no hassle, no guilt! I'm not much of a baker, but this was super quick and easy, and actually there was zero baking involved. I'm so enjoying the first bite! I'm telling you... Vegan treats ARE this good.

Cashew Lemon Cheesecake
For the filling:
2.5 cups soaked cashews
1 cup almond milk
2 lemons (squeezed juice)
3 tablespoons agave nectar
1 teaspoon vanilla
1 teaspoon salt
3 big strawberries (optional; or you can throw in any other fruit!)
3 tablespoons lecithin (an emulsifier; you can find soy lecithin granules in the bulk aisle which you dissolve with water, or find it bottled in liquid form in your bake aisle)
3 tablespoons coconut butter

For the crust:
1 cup almonds
1 cups pecans
1 teaspoon vanilla
1 teaspoon salt
5 large dates, pitted

To make the crust, bring together all the ingredients in a food processor until it all sticks together. Stop, scrape and mix with spatula every now and then. Press crust onto bottom of a coconut butter-greased 9" pan.
To make the filling, blend all ingredients except lecithin and coconut butter until smooth. Then add in lecithin and c. butter, mix thoroughly. Pour this mixture into pan with the prepared crust, and set in fridge for 1-2 hours until firm... Garnish with coconut flakes, lemon zest or strawberries!

Happy Weekend. Eat Cake!