RAW Lime Cashew Cheesecake with Local Blackberries (crustless)

*lime cheesecake with blackberries

I was just in the mood for the lime cheesy part so I chose to forgo the crust and pile fresh/ frozen blackberries from this summer on top instead. I have given the nut crust which really makes it SUPER awesome but is really not always necessary!

RAW Lime Cashew Cheesecake

1 1/2c raw cashews

1/4c raw honey or raw agave

1/4c coconut oil

1/4-1/3c water

2T cocoa butter

1/4t salt

Juice and zest of two limes

1t vanilla

Optional Nut crust

½c dehydrated raw almonds

2T raw agave

1T coconut oil

1/4t cinnamon

Prepare the Nut crust:

In a dry food processor or blender, whizz the nuts until a fine meal, turn out into a bowl and mix the other ingredients in. The mix should be moist, and hold it’s shape when pinched. In your serving dish, press the nut mix into the bottom and up the sides of the dish/pan. Set aside.

Prepare the filling:

In the same blender, add all of the ingredients for the filling and process until very smooth. Add 1/4c of water to start, more if you need to make it run smoothly. *If you’re mix is not entirely smooth, pass through a fine mesh sieve to remove any bits of nut.*optional


ANY fresh fruit slices!

Kiwi, Strawberries, Blueberries ETC

Pour the mixture into the prepared crust/dish/pan. If layering with fresh fruit, have the fruit ready to be arranged on top. Can also be served with fresh fruit at the time of serving.

Macerated berries- top the cake and swirl in before the set up.

Blackberries for Raw Cheesecake

1c frozen blackberries

1T Agave syrup

½ lemon, juiced

pinch salt

1/4t vanilla

In a bowl, combine all ingredients and let sit. Slightly mash with the back of a spoon.

Let stand and macerate for at least one 1/2 hour.

For a smoother finish, this can be placed in the blender or even partially blended.