Raspberry Cheesecake Recipe

Mmmm...Mmmm....good. A delicious dairy free version of this delicous favorite.


1 cup each of dried fruit and nuts (walnuts, dates, raisins and shredded coconut)
Salt to taste
teaspoon of coconut oil

3 cups raw cashews, soaked in water for 1 hour
3/4 cups agave nectar (or honey, or other sweetener of choice)
Juice of 3 small lemons (about 1/3 cup)
Zest of 1 lemon
1/2 cup coconut cream (cream from top of coconut milk can)
2 t vanilla extract
1/4 tsp almond extract
1/4 tsp sea salt
3 Tbs coconut oil
1/4 cup water

Raspberry topping
frozen raspberries
agave nectar (or sweetener of choice)
1 tsp lime or lemon zest (or lemon juice)
1 Tbs arrowroot powder whisked into 1 Tablespoon cool water


In a food processor, process all crust ingredients until crumbly and somewhat moist.

Experiment with the proportions, but it should be moist enough that it can bepacked together.

Press into a tart pan with removable bottom, or a 9″ springform pan.

Put the pan in the freezer while you prepare the filling.

Drain cashews and place in blender.

Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.

Put it in the freezer to set for about an hour.

In a saucepan heat up the raspberries, agave nectar (or other sweetener), lemon or lime zest on medium heat.

Add in the arrowroot mixture for thickening, and bring to a light boil.

Remove from heat and allow to cool slightly before pouring the topping onto your frozen cheesecake.

Cut the cake into slices while frozen.