Summer has been good to us. It has brought us many wonderful things from the garden. It has given us many days to play in our pool and soak up the sun. Summer has given us late nights outside. It has showered us with crape myrtle blossoms and trumpet vine flowers. Glory to God for creating the seasons. Summer is about half way over now and I want to treasure the rest of it. Treasure the time spent with my husband and children. Treasure the sun ripened tomatoes and the abundance of berries, cherries, and melons.
1 cup almonds
1 cup pecans
8 Medjool dates, pitted
4 Tbsp coconut oil
1/4 tsp vanilla extract
1/4 tsp sea salt
3 cups cashews, soaked overnight
2 1/4 cups chopped cantaloupe melon flesh (about 1/2 of a small melon)
8 oz. vegan cream cheese, (I used Kite Hill)
1/2 cup maple syrup
1/2 cup lemon juice
1/2 cup almond milk
4 Tbsp coconut oil
1 tsp vanilla
Combine almonds, pecans, dates, coconut oil, vanilla, and sea salt in a food processor. Pulse until crumbly. Line the bottom of a 9 inch springform pan with parchment paper. Press crust mixture into the bottom of the pan. Place in the freezer while you make the cheesecake filling.
Place soaked cashews, cantaloupe, cream cheese, maple syrup, lemon juice, almond milk, coconut oil, and vanilla in a blender. Blend until smooth. Pour mixture into 9 inch springform pan on top of previously made crust. Freeze for at least 3 hours.
Cantaloupe Cheesecake with Summer Berries:
Remove cheesecake from the freezer. Remove the cake from the springfrom pan. Carefully peel off parchment paper. Place on cake stand. Top with fresh raspberries, blackberries, blueberries, and cherries. You can serve immediately or let thaw for 15-20 mins before serving. Enjoy! Store leftover cheesecake in the freezer. Do not leave the cheesecake out too long after serving or it will melt.