Frozen Strawberry Lemon Cheesecake
 Pulled originally from www.thekindlife.com

Vegan, Gluten-free with a sweetener free option for a fermenting free friend of mine.

Option suggestion, use what is in season for Berries, they all work and are wonderful strawberries and blueberries are my favorite.
 
Ingredients
Crust:
1 cup(s) almonds
1 cup(s) Medjool dates
1/4 tsp. sea salt
Filling:3 cup(s) raw unsalted cashews, soaked overnight and drained
1 cup(s) strawberries
2/3 cup(s) coconut oil
2/3 cup(s) agave (sweetener free use 3-5 dates)
1/4 cup lemon juice
1 tbsp. vanilla extract
Topping:1 cup(s) strawberries
1 tbsp. agave (sweetener free, omit)
1/4 cup(s) orange juice
Steps
1. To make the crust, pulse almonds, dates, and sea salt in a food processor until well combined and crumbly. Press the crust into the bottom of an 8-inch spring form pan.
2. For the filling, combine cashews, strawberries, coconut oil, agave, lemon juice, and vanilla extract in a food processor orhigh-speed blender until smooth and well combined. Pour the mixture on top of the crust and spread evenly.
3. To make the topping, add strawberries, agave, and orange juice to blender. Blend until smooth and pour on top of the 'cheese' layer. Freeze overnight.
4. Take the cake out to thaw for about 40-50 minutes before serving. You'll want to cut it when it's still semi-frozen.
If anyone has made this before or tries it out, let me know how good it is on a scale of 1 to 5 (5 being yummiest!) in the comments below!