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!