-
1
Throw the macadamia nuts, salt and dates into your food processor.
-
2
(Don't add the coconut!)
-
3
Process nuts and dates until well processed but still airy.
-
4
Next, get our your cheesecake pan (or just a basic glass brownie pan if you're like me and don't have fancy cookware) and sprinkle the coconut on the bottom as your very first layer.
-
5
The point of doing this is to make it so it's easier to remove the cheesecake and the coconut stops the crust from sticking to the bottom of the pan.
-
6
Then press the macadamia nuts and date mixture down into the pan to form the crust.
-
7
Throw all cream-cheese filling ingredients into your high-speed blender and blend!
-
8
Add as little water as necessary to facilitate blending.
-
9
(Try to add as little water as possible.)
-
10
Pour mixture on top of crust.
-
11
Place the above in freezer for an hour or so (so that it will firm up).
-
12
Meanwhile, throw your strawberries and dates in your high-speed blender.
-
13
Blend until nice and smooth.
-
14
Pour this mixture on top of the crust/cream cheese, which was just in the freezer for about an hour.
-
15
Place the raw cheesecake recipe back in freezer.
-
16
Freeze until this raw cheesecake recipe reaches the desired consistency (5 hours or so!
-
17
).
-
18
Defrost this raw cheesecake recipe for about a half-hour before eating (or just slice from freezer and enjoy this delicious raw cheesecake)!
