Sol-ti CLARI-TI Lemon

Cheesecake

Boost Your Cheesecake with CLARI-TI SuperShot!

   Ingredients

     For the Crust:
        • ½ Cup Raw Almond Flour
        • 3 Pitted Medjool Dates
        • ½ Cup Raw Coconut Flakes
        • Pinch of Sea Salt

     For the Lemon Cheesecake:
        • 3 ¼ Cup Raw Cashews, Soaked
        • 1  Cup Coconut Cream
        • ⅓  Cup Coconut Oil
        • 2 Bottles of CLARI-TI SuperShot
        • ½  Cup Maple Syrup
        • 2 TBSP Lemon Zest
        • 1 tsp Blue Spirulina (Optional)

     For the Topping:
        • 4 Lemons to Top (Optional)
        • Shredded Coconut

  Instructions
1. Begin by soaking the cashews for at least three hours (overnight is best). 

2. Make the crust by combining all the crust ingredients together in a food processor, and processing until there’s no clumps and the ingredients begin to stick together. 

3. Press the crust into a cheesecake pan and place in the fridge.

4. Make the blue lemon filling by combining all the lemon cheesecake together in a high speed blender and blending until silky smooth. 

5. Pour the mixture into the cheesecake pan and place in the fridge to chill and solidify for 4 hours. Once the mixture is solid, assemble the fresh lemon slices on top and sprinkle with coconut flakes.


Serve and enjoy!

   Ingredients

     For the Crust:

        • ½ Cup Raw Almond Flour
        • 3 Pitted Medjool Dates
        • ½ Cup Raw Coconut Flakes
        • Pinch of Sea Salt

     For the Lemon Cheesecake:

        • 3 ¼ Cup Raw Cashews, Soaked
        • 1  Cup Coconut Cream
        • ⅓  Cup Coconut Oil
        • 2 Bottles of CLARI-TI SuperShot
        • ½  Cup Maple Syrup
        • 2 TBSP Lemon Zest
        • 1 tsp Blue Spirulina (Optional)

     For the Topping:
        • 4 Lemons to Top (Optional)
        • Shredded Coconut

   Instructions

1. Begin by soaking the cashews for at least three hours
(overnight is best).

2. Make the crust by combining all the crust ingredients
together in a food processor, and processing until there’s
no clumps and the ingredients begin to stick together.

3. Press the crust into a cheesecake pan and place in
the fridge.

4. Make the blue lemon filling by combining all the lemon
cheesecake together in a high speed blender and blending
until silky smooth.

5. Pour the mixture into the cheesecake pan and place
in the fridge to chill and solidify for 4 hours. Once the
mixture is solid, assemble the fresh lemon slices on top
and sprinkle with coconut flakes.


Serve and enjoy!


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