Raw Raspberry Faux Cheesecake

raw raspberry cheesecake

INGREDIENTS

Base
1 Cup of walnuts
1 Cup of ground almonds
5 medjool dates, pitted
Filling
3 cups raw cashews, soaked in the fridge overnight in enough filtered water to completely cover
1 Cup of frozen raspberries
3/4 Cup of freshly squeezed lemon juice
1/2 Cup water
1/4 Cup coconut sugar
5 medjool dates, pitted
1 cup coconut oil, melted
1 teaspoon pure vanilla essence
Pinch himalayan salt

DIRECTIONS

You can either make this as one big one in a springform cake pan or you can make mini cheesecakes in a muffin tray.

Place the walnuts, ground almonds and medjool dates in your food processor fitted with an ‘S’ blade and process until smooth.  Press into the base of your cake pan or muffin tray and place in the fridge to set.

To make the filling blend the drained cashews, raspberries, lemon juice, water, coconut sugar, dates, melted coconut oil, vanilla essence and salt until completely creamy and smooth.  I can’t achieve this consistency in my food processor with the cashews (I clearly need to get a more powerful one!), so what I do is blitz the cashews, water and lemon juice into a cream with my stick blender and then add to the food processor with the remaining ingredients and process together.  Pour the mixture onto the crust and smooth out with a spatula.

Place back into the fridge to set.  If you’re making this in raspberry season it would be divine with some fresh raspberries roughly crushed over the top, but I’m not in fresh raspberry season just yet unfortunately, so we’ll all just have to imagine that bit!

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