Raw Raspeberry & Cashew Cheesecake

Let me preface this by saying, that this is the easiest and quickest recipe that I have ever tried. Once you have all the ingredients (which is a pretty short list in itself), the actual making is really a 'piece of cake' (sorry, couldn't resist). Ok - it's not exactly a traditional cake but more of an ice-cream cake but that's what I loved most about it. And best of all its completely raw. 
Though it is made up of all healthy and nutritious ingredients, some of you might not like the amount of cashews because of their high fat content (as a friend pointed out yesterday) that goes into it - all I can say to that is that unless you are going to eat the whole cake by yourself - you should be good.

INGREDIENTS
Crust
1/2 cup raw walnuts (can use pecans or almonds)
1/2 cup medjool dates - pitted
1/4 tsp salt

Filling
1½ cups raw cashews, soaked for at least 5 hours, overnight is best
Juice of 1½ lemons (can go up to 2 lemons depending on how sour you want it to be)
1/3 cup raw honey (or agave syrup)
1/3 cup coconut oil - melted
1 tsp vanilla extract (or seeds of 1 vanilla bean)
1 cup raspberries

NOTES:
- I used a 7"springform cake pan, but the original recipe creator had suggested layering any cake pan with round edges with a seran wrap. I did not want risk it but on an afterthought I guess, it could have worked decently well. In any case use a small 7" or 8" inch pan as this is a small sized cake.

PROCESS

1. Put the nuts (walnuts or whichever one you are using) and dates along with the salt in a food processor and pulse until they are chopped into small pieces. For a finer crust - you might have to process them longer than for a chunky one. To test if your mixture is of the right consistency, take a spoonful and roll it in your hand - if it binds well together then it means its done. 
2. Scoop out the crust mixture and spread it in the cake pan. Press firmly with your hands making sure that the edges are well packed and that it forms an even base.
3. Warm the coconut oil and honey - I prefer not heat honey on a direct flame - so you could melt the honey by placing the jar in a pan of boiling water and melt the oil separately and then mix the two.
4. Place all the filling ingredients i.e soaked cashews, lemon juice, honey+coconut oil and vanilla extract in a food processor. Use the most powerful machine that you have - I used my Cuisineart food processor and it did a great job. At this point I would suggest testing out the sourness of the mixture - you can start with juice of 1 lemon and then add as you go till its sour to your preference.
5. Pour the 2/3 of this mixture in the cake pan (no need measure this exactly - a rough gesstimate will do) - spread it evenly with a spatula.
6. Now add the raspberries to the remaining cashew mix in the processor and blend them till they are smooth. Pour this in the cake pan as your third and final layer and smooth it out.
7. Place it in the freezer until solid. It took me about 2-3 hours. To serve get it out of the freezer and place it in the fridge for about 30 minutes. 
8. Run a sharp knife under hot water to easily cut the slices - although I did not feel the need for this step.

 Recipe Source: My New Roots