This recipe does not require any baking! It does not contain any peanuts, dairy, or gluten for
those who are sensitive or allergic to these products. 

Yield
8 Servings
Preparation time
25 minutes
Cooking time
30 minutes
Total time
55 minutes
Ingredients
10 walnuts
15 almonds
1 C granola (no sugar added, preferred)
3 soft Medjool dates (pitted)
1/2 Tbsp extra virgin olive oil
1/4 tsp sea salt
2 C raw cashews (soaked for 4 hours, then drained)
1/2 C full-fat coconut milk
1/4 C Medjool dates (soaked in warm water)
1/4 C lemon juice (plus 1 Tbsp lemon zest)
2 tsp vanilla extract
2 C frozen raspberries (slightly thawed)
1/2 tsp lemon juice
1 Medjool dates (finely chopped)
2 Tbsp Chia seeds
Instructions

1. In a food processor or blender, pulse the crust ingredients: walnuts, almonds, granola, dates, extra virgin olive oil, and salt until a crumble is formed. Line an 8x4” loaf pan with parchment paper, allowing a little extra overhang on each side. This makes it easier to remove later. Press the crust into the bottom of the pan. Freeze for at least 10 minutes.
2. In a high-powered blender, blend the filling ingredients: cashews, coconut milk, soaked dates (drained), lemon juice, lemon zest, and vanilla until creamy (1-2 mins). Pour the filling over the crust and smooth until even. Freeze until this layer is firm for at least 2 hours.
3. In the blender, combine the topping ingredients: raspberries, lemon juice, date, and chia seeds. Blend until smooth. Pour the raspberry mixture on top of the frozen cheesecake layer and smooth until even. Cover with plastic wrap. Freeze for 4 hours or overnight.
4. When ready to serve, let the cheesecake sit for 10-15 minutes before slicing and serving.
Recipe Note:
A regular graham cracker crust (store bought or homemade) can be used in place of this curst.

Notes

Per Serving: Calories 354 cal, Carbohydrates 41g, Protein 7g, Sat Fat 0g, Sodium 80mg, Sugar 26g

Source

This recipe was adapted and modified from theguthealthdoctor.com.