Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw walnuts
  • 1/2 cup almond flour or meal
  • 2 medjool dates, pitted
  • 2-3 tablespoons water, as needed for processing
  • 1/4 teaspoon salt
  • 2 1/4 cups raw cashews (soaked in boiling hot water for at least 5 minutes, see Note)
  • 1/2 cup canned full fat coconut milk, the creamy white part
  • 1/3 cup agave or pure maple syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/2 cup raspberries
  • 1 cup raspberries
  • 1 tablespoon lemon juice
  • 3 tablespoons agave or pure maple syrup
  • 1 tablespoon chia seeds

Instruction

  • Grease a 6 inch springform pan with coconut oil, or line a 6 inch cake pan with parchment paper for easy removal. I would recommend greasing it as well.
  • Make the crust: To a food processor, add the walnuts, almond flour, dates, 2 tablespoons water and salt. Process until a sticky dough is formed, adding another tablespoon of water (or more) if needed. Do not over process. Press the dough evenly along the bottom of the prepared pan.
  • Make the first layer: To a high powered blender, add the soaked cashews, coconut milk, agave or maple syrup, lemon juice and vanilla. Blend for about 2 minutes, stopping the scrape the sides of the blender as needed. Blend until very smooth and creamy.
  • Pour 2/3 of the filling on top of the crust in the pan. Place in the freezer while you make the next layer.
  • Make the second layer: Add the 1/2 cup raspberries to the remaining mixture in the blender, and blend until incorporated. Pour this on top of the first white layer, and return it to the freezer.
  • Make the third layer: Quickly rinse out the blender, and add the 1 cup raspberries, lemon juice, agave/maple and chia seeds (the tart raspberry top layer ingredients). Blend until smooth, and pour over the other layers. 
  • Return to the freezer, and let set for at least 3 hours (overnight preferred). To serve, gently remove from pan and run a large heavy knife under hot water for a minute before cutting the cheesecake with the warm, dry knife. You can also let it thaw to room temperature for 10-15 minutes to make it easier to cut.
  • Store leftovers in the fridge for a couple of weeks, but make sure to wrap it well to avoid freezer burn. Top with more fresh raspberries, if desired.