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
- 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.
- 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.
- 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.
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