Although cheesecake isn't traditionally a Greek dessert, this one has all the components of a Mediterranean approach - it's plant based, nutrient dense, lemony, and a delicious celebration of life. Plus, the pistachio-date crust gives it a lovely Greek foundation that's simply irresistable. You may also notice that this is a completely uncooked dessert. That's no accident. I absolutely love a raw cheesecake, because it's so vibrant, nourishing, and fresh tasting. I hope you love this knee-buckling dessert as much as I do.
1 1/2cupsraw unsalted cashewssoaked for several hours in water (no need to soak if you're using a high-speed blender) and drained
1/2cupagave nectarI used maple syrup
1/2cupfreshly squeezed lemon juice
1/4cupsunflower or avocado oil
3/4cupfresh raspberriesfor topping
To make the crust
In a food processor, blend the pistachios, dates, and salt until sticky and crumbly, but with a bit of texture remaining. If the mixture does not stick together, blend a bit longer or add a few more dates until it does. Press the dough firmly into the bottom of an 8-by-8-inch baking pan and place it in the freezer.
To make the filling
In a food processor or high-speed blender, blend the cashews, agave, lemon juice, oil, vanilla, salt, and nutmeg until velvety smooth. Pour onto the crust and smooth out the top. Top with the raspberries (open-sides down) and refrigerate for 1 or 2 hours, or until firm. Cut into squares and serve.
Tasty Tip: For extra raspberry love, you can artfully swirl a little fruit-sweetened raspberry jam into the cheesecake before topping with the fresh raspberries.Reprinted with permission from the publisher, Callisto Media.