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Raw Gluten-Free Cheesecake Recipe

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Cook Time: 2 hours
Prep Time: 15 min (plus chill time)
( Serves 4 )
For Filling:
4 cup raw cashews (soaked)
1 cup filtered water
1 cup raw agave nectar
1 cup melted coconut oil
1 tablespoon raw vanilla extract
2 teaspoon freshly squeezed lemon juice
For Crust:
2 cup whole raw pecans
1/4 cup soft dates (chopped and pitted)
1/2 teaspoon fine sea salt


  1. In a high-powered blender, combine soaked cashews, water, agave nectar, coconut oil, vanilla and lemon juice.
  2. Blend at high speed until smooth and creamy. Set aside.


  1. In a food processor, pulse pecans, dates and salt until smooth (no large pieces should remain).
  2. Press into bottom of pan, ensuring that there are no gaps.


  1. Pour filling over crust and freeze for at least 2 hours or until firm in the center.
  2. Remove from pan and serve. Can be refrigerated for up to 1 week.

Note: This dessert can be made ahead and kept in the freezer for up to 1 month. When you are ready to serve, remove from freezer and set aside to thaw for 15 to 20 minutes. 

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