Raw Raspberry Cheesecake

I made my own raw cheesecake recipe last night. I took all different parts from all different recipes and combined them, nervously hoping it would turn out - and it did. Oh, did it ever. It tastes so good and it’s filling, just like cheesecake.

 

For the crust:

2 cups raw almonds

2/3 cup dates, pitted

1 teaspoon pure vanilla

 

For the cheese:

3 cups cashews, soaked in water for 4-6 hours, then drained

3/4 cup freshly squeezed lemon juice

3/4 cup agave nectar

3/4 cup coconut butter/oil, gently warmed in a jar surrounded by warm water

1 teaspoon vanilla

1/2 teaspoon sea salt

1/2 cup water

 

For the sauce:

3 cups frozen raspberries, or any berry of your choice

2/3 cup dates, pitted

2 tablespoons agave nectar

 

To make the crust, in a food processor, process the almonds until they are finely ground. Add in the dates and vanilla and process for another minute. You want the texture to be crumbly, but when squished together, it sticks. Pour the mixture into a 9 inch springform pan or deep dish and press it down with your hands.

 

To make the cheese, in a food processor, process the cashews, lemon juice, agave nectar, coconut oil, vanilla, sea salt and water. Blend together until smooth. Pour the mixture on top of the crust and gently wiggle or tap the pan to help remove any air bubbles. Place the pan in the freezer for 2 hours, or until the cheese has reached a firm, cheesecake-like texture. Remove from the freezer and place it at room temperature while you make the sauce.

 

To make the sauce, in a food processor, process the raspberries, dates and agave nectar until well blended. Pour the mixture over top of the cheese and using a spatula, gently spread it around. Let the cheesecake sit at room temperature for about 30 minutes before cutting.

Done