This is seriously the BEST Dairy-free cheesecake EVER! Those that are not dairy free will have NO IDEA! You could also add a different topping like Oreos, chocolate, caramel, or any mix-ins! Super easy and delicious!
We used MI-DEL Gluten Free Graham Style pre-made crust but you could absolutely make a home-made graham cracker crust!
White cheesecake filling ingredients:
3 cups cashews
3/4 cup lemon juice
3/4 cup agave or honey (don't go too heavy on the honey)
3/4 cup coconut oil
1 tablespoon pure vanilla extract
Fruit topping ingredients:
2 cups frozen strawberries
1/2 cup dates
1. Throw all cream-cheese filling ingredients into your high speed blender and blend! Add as little water as necessary to facilitate blending. Pour mixture on top of crust.
2. Place the above in freezer for an hour or so (so it will firm up).
3. For topping: throw strawberries and dates in your high speed blender. Blend until nice and smooth. Pour this mixture on top of the crust/creamcheese, which was just in the freezer for about an hour. Place the raw cheesecake recipe back in the freezer. Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so).
4. Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake).
Thank you Kathy Simons for this recipe! It is a family favorite!