Vegan Cashew Cheesecake with Raspberry Chia Jam and Gluten-Free Pie Crust

• Spray an 9-inch round spring form pan with nonstick cooking spray.
  nonstick cooking spray

Gluten Free Pie Crust

• If dates are not soft, soak in warm water for 5 minutes.
• Blend all ingredients in a food processor until fine crumbles form. Add water very slowly (1 tsp at a time) only if needed.
  2 cups cup raw nuts of choice (I like to use walnuts or pecans), 1 cup pitted dates, ⅛ tsp salt

Vegan Cashew Cheesecake

• Place soaked cashews into a blender, add maple syrup, melted coconut oil, lemon juice, and vanilla extract. Blend until smooth.
  3 cups raw cashews, soaked overnight, ½ cup maple syrup, ½ cup coconut oil, ¼ cup lemon juice, 1 tsp vanilla extract
• Pour onto crust into a 9-inch spring form pan. Smooth over with the back of your spoon or spatula.
• Place in the freezer for 5 to 6 hours-or overnight.

Raspberry Chia Jam

• Place 4 cups of fresh, raspberries into a saucepan and mix in the organic sugar, cornstarch, and lemon juice.

  *Note, mix your cornstarch lemon juice before adding to the saucepan to avoid chunkiness.
  4 cups raspberries, ½ cup organic sugar, 1 tsp cornstarch, 2 tsp lemon juice
• Heat over medium high heat and bring to a low boil, stirring until the sugar is dissolved.
• Turn off heat and add the Chia seeds. Taste and adjust with more sugar or lemon juice as needed. If the jam seems too thick add 1 teaspoon of water at a time.
  2 tsp chia seeds
• Pour the jam into a heat proof bowl and let cool.  Store in the refrigerator for up to two weeks. If you are placing this as a topping for a pie, it is best to let it cool completely before using it as a topping for a pie or cake. Note: The sauce will thicken as it cools. 

Assembling and Serving Your Cheesecake

• Remove cheesecake from the spring form pan before adding your topping.
• Add the cooled raspberry chia jam topping to the cheesecake, place remaining raspberries onto cheesecake in a spiral design, use any extra sauce for serving on the side.
• Allow Cheesecake to thaw at room temperature for at least one hour before serving.
• Cut slices using a thin knife that's been dipped in hot water and wiped dry before each slice.
• Serve and enjoy!