Raw Cheesecake Recipe

This is raw cheesecake with strawberry and banana topping. You won't believe how good it tastes! It is better than any conventional cheesecake I ever had by far! Here is how you make it.

Crust Ingredients

1-1/2 Cups Almonds or Pecans
1/2 Cup Pitted and Soaked Medjool Dates (soak in water for at least 30 mins)
1 Handful of Shredded Coconut (just enough to coat the bottom of the pan)

Cheesecake Ingredients

3 Cups Soaked Cashews (soak in water for at least 30 mins)
8 to 12 Tbsp of Fresh Squeezed Lemon Juice
12 Tbsp of Agave Nectar
1 Tbsp of Vanilla Bean Powder

Optional Fruit Topping

Pick your favorite fruit(s)

Directions

1. Sprinkle coconut on bottom of pie pan.
2. Put almonds or pecans with the dates into a food processor and process until they stick to the sides. This takes about 1 minute.
3. Put the mixture into the pan and spread the mixture out like a pie crust.
4. Put all of the cheesecake ingredients into a blender and blend until smooth. This may take a few minutes depending on your blender.
5. Spread cheesecake evenly over the crust in the pan. Cover and place in freezer until ready, or if you are adding a fruit topping continue to step 6 while the crust and cheesecake sit in the freezer to set up.
6. Place all of the fruit in the blender and blend until spreadable. Add agave syrup if it is not sweet enough.
7. Pull out the cheesecake from the freezer and pour the fruit topping over it.
8. Cover it and put it back into the freezer until solid, then either serve or place in the refrigerator for future consumption.

Enjoy!