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  • Yield

    10-12 servings
  • Equipment

Recipe Directions

FILLING

1. Blend all ingredients until smooth. You may have to do this in two batches. Set aside.

CRUST

2. Mix all ingredients in the blender with the S-blade until the mixture resembles coarse crumbs and begins to stick together.

3. Press the mixture evenly into the bottom of an 8-inch springform pan.

4. Pour filling into the crust.

5. Chill the cheesecake in the freezer for 6-8 hours.

6. Remove the springform pan, leave out at room temperature for 30 minutes to serve or refrigerate.

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Comments

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I would LOVE to see a picture of this raw cheesecake!

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4 votes
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I would LOVE to see a picture of this raw cheesecake!

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