No Bake Raspberry Cheesecake
You gotta try this No Bake Raspberry Cheesecake! 🤤
For the crust combine:
- -2/3 cups pecans
- 1/4 cup walnuts
- 6 pitted Medjool dates
- 1/4 cup unsweetened coconut flakes
- pinch sea salt
Pulse in food processor until it starts clumping and then transfer to 6-7” pan, pressing down with fingers to pack evenly across the bottom.
For the filling combine:
- 2 cups cashews (soaked in hot water for a couple hours or overnight)
- 1/3 cup maple syrup
- 1/2 cup full fat coconut milk
- 1/4 tsp sea salt
- 2 1/2 tbsp coconut oil (room temp)
- 2 tbsp lemon juice
Blend until creamy and smooth, taste and adjust as needed, then pour over crust.
For the topping combine:
- 1 cup raspberries
- 3 tbsp maple syrup
Pulverize in food processor and add mixture on top of filling.
Cover lightly with plastic wrap then seal the top with aluminum foil. Freeze for 4-6 hours and when ready to serve, allow cheesecake to sit at room temp for 10-15 minutes. Enjoy!