Cranberry Walnut Cheesecake

This is my dessert creation I made for this Sundays dinner. It is a gluten free Cranberry Walnut Cheesecake that incorporates an abundance of clean eating ingredients. This is my personal favourite clean cheesecake recipe I have came up with this far and will enjoy it many more times playing around with different topping variations. I think it was also a family favourite because the whole cheesecake went by the end of the evening, so enjoy!

What You'll Need:

Crust: 

1 cup dates

2 cups walnuts

Filling: 

1 cup raw cashews

250g container light cream cheese

2 tbsp. water

sweetener, to taste ( I used 2 tbsp. honey and about 1.5 tbsp. stevia)

Topping:

3/4 cup dried cranberries

2 tbsp. water

1 tbsp. honey

2 tbsp. melted coconut oil

1. First create your crust. Do this by combining dates and walnuts in a food processor until a crumble like texture forms. Press this mixture into a spring form pan and place to the side while you make the filling and topping.

2. Next it is time to make the filling. Put raw cashews and water in food processor and blend for about 5 mins. Then add your cream cheese and sweetener of choice and blend until smooth. Place this filling evenly on top of your crust.

3. Lastly create your topping. Combine cranberries, water, honey and coconut oil in your food processor and blend until desired texture is reached ( I wanted mine slightly chunky so I didn't blend mind too long but if your want it smooth blend it until it reaches that texture). 

4. Place your topping on top of your cheesecake and place the whole thing in the fridge for a couple hours to set.