~ My Mini Raspberry Cheesecakes ~

My family really liked these, but they did not stay solid after being out of the freezer. They are rich, creamy and so delicious. Most Raw Cheesecakes use a nut(cashews) base instead of dairy and these nuts are pre-soaked which makes them alive nuts. Cashews are great for making desserts and also salad dressings.

My family likes to eat sugar like most do, so I have been working on healthier alternatives. I live eating mostly green, but I also indulge in a raw desserts as well.

I loved the color of these small cheesecakes. They are so rich I can only eat a few bites. For some people mixing nuts and fruit together can be a disastrous combination. Nuts, fruits and sugar together just aren't the best idea if you are dealing with health issues. If you are in good health enjoying a little cheesecake can be fun.

Recipe

Crust:

2 cups almonds

1/2 cup dates

pinch of sea salt

Filling:

3 cups cashews soaked

1+1/2 cups raspberry juice

1/4 cup agave

pinch of sea salt

3 tbs lecithin

1/4 cup lemon juice

1 tsp vanilla

1 cup coconut oil

Raspberry Sauce

2 cups raspberries

1 tsp psyllium

Process all the ingredients except the coconut oil and lecithin

Add those last two ingredients after everything else is blended well

Pour filling in cheesecake pan and let set for 15 min then add raspberry sauce on top.

Let the cheesecake chill in the freezer overnight to allow it to set.

Enjoy!!