Raw Honey Walnut Cheesecake

The ultimate raw cheesecake is a snap to make thanks to inherently creamy raw cashews. While this recipe takes a bit of time to create, it’s mostly hands-off. Garnish the finished product with sliced fresh strawberries or your favorite seasonal fruit for an extra summery presentation.

Raw Honey Walnut Cheesecake

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Servings

12 servings

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Ingredients

Crust

• 1 cup raw walnuts
• 1 cup packed Medjool dates, pitted
• 1/2 tsp ground cardamom
• 1/4 tsp sea salt

Filling

• 2 cups raw cashews, soaked overnight, drained, and rinsed
• 1/2 cup liquefied coconut oil
• 1/2 cup raw honey
• 2 tsp lemon juice
• 2 tsp vanilla extract

Ingredients Crust 1 cup raw walnuts 1 cup packed Medjool dates, pitted 1/2 tsp ground cardamom 1/4 tsp sea salt Filling 2 cups raw cashews, soaked overnight, drained, and rinsed 1/2 cup liquefied coconut oil 1/2 cup raw honey 2 tsp lemon juice 2 tsp vanilla extract

Servings 12 servings Print Recipe

Instructions

1. Line 7 inch tart pan that has removable bottom with parchment paper. For crust, in food processor, pulse walnuts until finely chopped, almost a flour. Add dates, cardamom, and salt; pulse until a ball forms and mixture is sticky. Firmly press into prepared pan. Clean food processor.
2. In cleaned food processor, puree cashews until mostly blended. Add remaining filling ingredients and puree until smooth and creamy, 1 to 2 minutes. Smooth onto prepared crust and refrigerate for at least 12 hours.
3. Before serving, run knife around inner wall of pan and unhinge pan. Slice cake and serve. Store in refrigerator for a few days or freeze for up to 2 months.

Recipe Notes

Per serving: 342 calories; 6 g protein; 25 g total fat (10 g sat. fat); 29 g total carbohydrates (21 g sugars, 2 g fiber); 52 mg sodium