Raw Raspberry & Lemon Cheesecake

i made this for a dinner party, and my guests raved about it.  (i thought it was bloody good too).

this cheesecake uses fresh fruit – raspberries and lemons… so its not only part of your 5+ a day but brings a really refreshing flavour…. AND satisfying the need for something sweet! (without the guilt!)

the lemon layer is tangy and balances so beautifully with the luxury flavor that only berries provide.  as you can see, i am not at all fussy with getting the layers perfectly aligned – i like the rustic look!

huge bonus is that its a one food processor dish, no need to wash between layers, so its quick and easy to make (as long as you plan to make it the day before so the nuts get time to soak)

enjoy!

use a springform tin 17cm x 22cm, or smaller if you want a higher cheesecake!

for the base

1 cup almonds

1 cup walnuts

3/4 cup dates

pinch of salt

2 tblsp melted coconut oil

for the lemon layer

2 cups cashews (soaked overnight)

1/2 cup medjool dates, pitted and diced

1/2 cup lemon juice (use fresh lemons!)

zest of 2 lemons

3 tblsp melted coconut oil

1 tsp turmeric

2 pinches of salt

2 tblsp water

for the raspberry layer

3 cups raspberries (fresh or frozen – just thaw the frozen ones first)

1 cup cashews (soaked overnight)

2 tblsp cacao butter, melted

1/2 cup medjool dates, pitted and diced

pinch of salt

2 tblsp water

garnishes

whatever you want!

fresh raspberries, blueberries

i used fresh as mandarin segments, crushed

for the base

put all the ingredients in a food processor.  mix until it forms a ball.  add more melted oil if its not forming a ball. press into the spring form tin and place in freezer while you are doing the lemon layer.

for the lemon layer

place all the ingredients in a food processor – you dont need to wash it from the base 🙂 mix until super smooth, scraping the edges a few times.  it takes a while until the small lumps from the nuts go smooth.  dont rush! the smoother the better.

spread the lemon mixture over top of the base and place back in the freezer.

for the raspberry layer

place all the ingredients in a food processor – you dont need to wash it from the previous layer 🙂 mix until super smooth, scraping the edges a few times.  it takes a while until the small lumps from the nuts go smooth.  dont rush! the smoother the better.

spread the raspberry mixture over top of the lemon layer and place back in the freezer.

to serve

remove from the freezer an hour before serving.  just before serving, garnish.

consume!