Here is my super simple Raw Cashew Creme Cheesecake. I made this cheesecake for my mother’s wedding and decorated it with edible flowers. After all, I used to say I went to weddings for the cake. Seriously. I LOVED wedding cake! This was my way of having my cake and eating it too!
Raw Cashew Creme Cheesecake
Author: SummersKitchen.com
Dairy-Free, Grain-Free, Gluten-Free, Soy-Free, Refined Sugar-Free
Ingredients
- Crust:
- 2 cups macadamia nuts
- ½ cup dates, pitted
- ¼ cup dried, unsweetened coconut
- Filling:
- 3 cups cashews, soaked in water for 4-6 hours (or overnight)
- ¾ cup fresh squeezed lemon juice (or lime)
- ¾ cup raw honey
- ¾ cup coconut oil, gently warmed to a liquid
- 1 tsp Frontier alcohol-free vanilla (in a glycerin base), or pure vanilla powder
- ½ tsp sea salt
Instructions
- Crust:
- In a 9-inch Springform pan, sprinkle coconut as evenly as possible.
- In a food processor, process macadamia nuts and dates just until chopped and mixed.
- Spread mix on top of coconut and press firmly and evenly to cover bottom of pan.
- Set aside.
- Filling:
- In a high speed blender or large food processor, blend the drained cashews, lemon, honey, coconut oil, vanilla and sea salt.
- Blend until smooth. This may take 5-7 minutes.
- Pour the mixture onto the crust and spread evenly.
- Place in freezer for a minimum of one hour. I like to make this cheesecake the night before an event.
- Remove one hour before serving.
- Store in refrigerator (or freezer if it won’t be eaten within a few days).
- Always serve chilled.
I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible.
All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. 
