Raw Cheesecake

Cheesecake Base:

Blend all the above ingredients in a food processor. I tried a blender the first time but it gets quite think and jams up the blades. Blend your ingredients until it becomes a dough and pat down into a pie pan, or, if you want to get fancy: a spring form pan.

Cheesecake Filling:

Drop all of these ingredients into a blender and make sure the water covers the blades so it doesn’t jam up.

Pour the filling into your pie pan or spring form pan and leave it to chill in the fridge for a few hours.

Cheesecake Topping:

Really, you can add the fruit topping of your choice, Natalie does raspberry, I chose cherries, and I’m guessing blueberries would be excellent.
Place one cup of fresh or frozen into the blender with a 1/4 cup of honey.

Blend it until it is as chunky as you desire and then pour on top of your cheesecake and leave it in the fridge to set.