Raw Raspberry Vegan Cheesecake

By Yummy Beet
Yield 8-10 servings

Ingredients:

For the crust:

• 1/2 cup raw hazelnuts
• 1/2 cup packed, pitted Medjool dates (about 8)
• 1/2 teaspoon cinnamon
• Pinch of sea salt

For the filling:

• 2 cups raw cashews, soaked in water overnight (at least 8 hours), drained and rinsed
• 2/3 cup coconut oil, melted
• 2 teaspoons pure vanilla extract
• 1/2 cup agave (or liquid sweetener of choice)
• Pinch of sea salt
• 1/2 cup raspberries (fresh or frozen, unsweetened)

Method:

1. To make the crust: Line a 7-inch or 9-inch springform pan with a round of parchment paper. In a food processor, blend the hazelnuts until they resemble a crumbly flour. Add the remaining ingredients. Pulse and blend until fully combined. Press tightly into bottom of prepared pan. Pop it in the freezer while preparing the filling.
2. To make the filling: Blend the cashews in a food processor or blender until creamy. Add the remaining ingredients, except the raspberries. Puree until very smooth. Add half this mixture to crust and smooth out evenly. Pop back into the freezer for 10-15 minutes. To the remaining mixture, add the raspberries and puree until smooth. Add this on top of the plain cashew mixture, spreading out evenly. Cover and freeze for at least 6 hours.
3. To serve: Release the cheesecake from the springform pan and slide onto a serving plate. Let sit at room temperature for 20 minutes before slicing. Leftovers can be kept in the refrigerator (without melting!) or freezer.
4. Enjoy!