Raspberry Cheesecake – gluten & dairy free

Healthy Raspberry Cheesecake!! It’s gluten free, dairy free, requires no cooking, is easy to make, and oh so delicious!! We served this up for dessert last night and everyone loved it!

Crust:
3 cups almonds
2 cups dates, soaked in water for 10 min
3/4 cups unsweetened coconut

Filling:
3 cups chopped cashews, soaked in water for two hours
1/2 cup lemon juice
1/2 cup raw honey, melted
3/4 cup coconut oil, melted
2 tsp vanilla
Pinch sea salt
1 cup fresh or frozen raspberries

For the crust, place almonds, soaked dates, and coconut in a food processor. Blend until dates are broken down and mixture is crumbly. Press into the bottom if a spring form pan.

For the filling place all filling ingredients into food processor and blend until smooth. Pour over crust, use spatula to level top. Place in freezer to set, 3-4 hours. Move to fridge about 15 min before serving.

Berry compote topping:
2 cups fresh or frozen berries
1/3 cup raw honey
2 tsp lemon juice
1/2 tsp lemon zest
Pinch sea salt

Place all ingredients into a pot, bring to a boil. Reduce heat to low and simmer for 10 min. Set aside to cool. Spoon over cake before serving.