Recipe Directions


  1. Sprinkle coconut on the bottom of cheesecake pan (or any glass 'baking' dish).
  2. Blend crust ingredients (you'll see when it starts to get 'crusty') in food processor and spread on top of coconut layer.
  3. Blend filling ingredients in food processor and then spread on top of crust layer.
  4. Cool in fridge or freezer to firm up a bit. It took about 45 minutes in the freezer when I prepared it.
  5. Blend sauce ingredients in food processor and then spread on top of cheesecake layer.

Therawmichelle's Thoughts

In this raw food cheesecake, dried coconut is used as the bottom layer (to replace the crumbled graham crackers), macadamia nuts are used for the bulk of the "crust" layer, and cashews make up most of the "cheese" portion.

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