Course: Main
Servings: 20 servings
Prep Time: 15
Cook Time: minutes

Ingredients:

Crust Ingredients

• macadamia nuts - 1.5 cups ((or a combination of walnuts and/or macadamia nuts))
• dates - 1/2 cup
• dried, unsweetened coconut - 1/4 cup
• sea salt - 1 pinch

White Cheesecake Filling Ingredients

• cashews - 3 cups
• lemon juice - 3/4 cup
• agave syrup - 3/4 cup (or honey)
• coconut oil - 3/4 cup
• water - 1/4 cup (optional)
• pure vanilla extract - 1 tbsp

Fruit Topping Ingredients

• frozen strawberries - 2 cups
• dates - 1/2 cup

Instructions:

1. Place the macadamia nuts, salt and dates into your food processor. Process until well combined but still airy.
2. Sprinkle the coconut on the bottom of your cheesecake pan and then firmly press the date and nut mixture on top to form the crust.
3. Add all of the filling ingredients into the jug of a high speed blender and process until well combined. Add as little water as necessary to help blending. Spoon the mixture on top of the crust.
4. Place the cheesecake in your freezer for an hour or so to firm up.
5. Meanwhile, place the frozen strawberries and dates into the jug of your high-speed blender. Blend until smooth. Spoon the fruit topping mixture on top of the filling and return the cheesecake back to the freezer. Freeze for a further five hours.
6. Defrost for about a half-hour before eating or simply slice from freezer.

The original recipe can be found on therawtarian.com