Raw Citrus Cheesecake

1. Creating the Crust

Place the almonds or walnuts and a pinch of salt into a food processor. Pulse until the nuts are finely ground but still have some texture. Add the Medjool dates to the processor and continue blending until the mixture becomes sticky and holds together when pressed between your fingers. Press it evenly into the bottom of a 9-inch springform pan, ensuring a firm and even layer.

2. Preparing the Silky Filling

Combine the soaked cashews, melted coconut oil, agave nectar, orange zest, orange juice, lemon zest, lemon juice, vanilla, and salt in a high-speed blender or food processor. Blend thoroughly until the mixture reaches a silky smooth texture with no graininess or lumps.

3. Assembling and Chilling the Cheesecake

Pour the creamy filling over the prepared crust in the springform pan. Use a spatula to smooth the top, ensuring an even surface. Chill in the refrigerator for at least 2 hours to set.

4. Optional Garnishing

Before serving, sprinkle some additional lemon zest on top of the cheesecake for a burst of fresh citrus aroma and color.