Raw Strawberry Lime Cheesecake

by Supper with Michelle

Yes, Raw! There's not really any cheese involved in this recipe, it is mainly made up of nuts and strawberries. Cashews, when blended, become this creamy texture and will easily take on whatever flavor you add to them. They can be and are used in so many ways in Raw Food and Vegan diets/recipes.

| ingredients |

For the filling: 2 1/2-3 cups of raw cashews (soaked in water for 4-8 hours, then drained) The juice from 4 limes 3/4 cup of agave nectar 1/2 cup of coconut oil 1 teaspoon of organic pure vanilla extract For the crust: 1/2 cup of raw sliced almonds 1/2 cup of walnuts (shelled) 1/2 cup of pecans (shelled) 1 cup of dates (pitted) 1 teaspoon of organic pure vanilla extract For the topping: 3 cups of raw strawberries (sliced)

Strawberries sliced to perfection...

| instructions|

Roughly blend all the ingredients for your crust together for about 2-3 minutes in your food processor. You want it to have texture, not huge pieces, but not a paste either. Then take that mixture and press it firmly into an 8 or 9 inch pie dish/pan. Rinse out your food processor container and place the ingredients for your filling in the food processor and blend until really smooth (I like to soak my cashews because it makes them softer for the blending process). Take your filling and pour it smoothly over your crust.

A yummy filling with hints of vanilla and lime. Soooo good!

| instructions |

After that, I like to put the dish in the freezer for at least 4 hours to let it firm up a bit before I place the sliced strawberries on top and slice and serve. You can place them on there, however you see fit. I try to make them look a little fancy, because it just looks pretty. I start from the outside and make circles rings with the strawberries and work my way toward the center. This cheesecake is almost like an ice cream cake. It definitely needs to be stored in the freezer, if it's not all being eaten in one sitting or it will be a pan of mush and that's not good. Also remember to cover your dish tightly when storing, so that it doesn't get ice crystals on it.

Use a sharp knife and slice yourself a piece. Be sure to let it sit out 15-30 minutes or so and it will be thawed and good and ready to enjoy.


Supper With Michelle for this recipe & more please visit: www.supperwithmichelle.com instagram | @supperwithmichelle fb | www.facebook.com/supperwithmichelle all photographs by: Michelle Braxton copyright 2014. supperwithmichelle