Okay, so I’m obviously on a raw cheese cake kick! What can I say, “I love my sweets!” Anyway, this cheese cake is similar to the others. However, I made it thicker and creamier. Plus the cherries really added something special. I hope you love it as much as we did! Enjoy! 🙂
1 cup raw walnuts (dry)
1 cup raw pecans (dry)
1/4-1/2 cup sliced raw almonds (dry)
8 Medjool dates (pitted)
drizzle of agave nectar
1/2 tsp pink Himalayan salt
Combine all ingredients in a food processor and grind and mix until crumbly and sticky. Press into a spring-form cheese cake pan, cover with saran wrap and freeze until filling is ready to pour.
Cheese cake Filling.
1 1/2 cups soaked cashews (soaked at least 4-6 hours or more)
1/2 cup soaked pine nuts (soaked at least 4-6 hours or more)
2 1/2 cups coconut flesh (from 2-3 young Thai coconuts)
1/4-1/3 cup fresh coconut water
1 T coconut butter
1 T coconut oil
1 1/2 tsp vanilla extract (organic, non-alcoholic)
juice from 1/2 a lemon
1/4 cup agave nectar
1 1/2 tsp pink Himalayan salt
1 tsp raw honey
1/4 cup cherries (pitted, stemmed)
Combine soaked nuts and water in food processor and blend until creamy. Add coconut flesh and blend again until smooth. Add remaining ingredients and blend as long as it takes to make super smooth and creamy. Add 1/4 cup cherries and blend again until cherries are broken down and combined with mixture.
Cheese Cake Assembly.
1 1/2 cups cherries (pitted, stemmed)
1/4-1/2 cup crushed pecans
1/4 cup shredded dried coconut
Place 1 1/2 cups cherries on top of the cake’s crust and spread out evenly. Pour cheesecake filling over it, and smooth out. Sprinkle crushed pecans and shredded dried coconut over top. Cover with saran wrap and freeze for at least 1-2 hours before serving. Keep in freezer or cold refrigerator for storage.