Raspberry Cheezecake: Raw and Vegan

Cheesecake was on my top ten list of favorite desserts before I became vegan or raw for that matter.  My mom used to make cheesecake from scratch and I had free range to cut my slice of cheesecake.  Let's say I was very generous with myself.  When my mother was diagnosed with breast cancer (Almost twenty years ago now) she continued to make cheesecake but modified it to a low fat version.  I believe it was a jello low fat no bake cheesecake.
When I first started transitioning to a raw food diet I had zero awareness of raw desserts.  I lived off of mostly fruits, vegetables and seeds.  I was at a fresh juice store in the Atlanta area called Arden's Garden when I had my first raw dessert.  They had a selection of raw cheezecake, apple crisp, and spiced nuts.  I tried the cheezecake and I loved it.  It became an occasional treat for myself.  Of course I was paying four dollars for a tiny square of raw cheezecake and I decided to read the ingredients to see if I could make it myself.  I also looked up raw cheesecake online to see what kind of recipes were out there.  This is when I found all of the great blogs out there devoted to raw food and it began my experimenting in the kitchen and eventually my own blog.
Since my first cheezecake recipe I have tweaked the recipe and now I have a sure fire winner dessert that impresses everyone no matter what their diet.  What is your go to raw or vegan dessert recipe that you make when you want to impress friends and family?  Enjoy! 

Recipe:

Crust Ingredients: 2 cups of dried shredded coconut flakes (sugar free), 1 cup of pitted dates, 1/2 cup of water.  In a vitamixer blend the dates with the water until you get date paste.  Stir this into the coconut flakes until evenly combined.  Press the crust into a pie pan.

Filling: 2 1/2 cups of cashews, juice of 3 lemons, 1/2 cup of young thai coconut meat, 1/2 cup of coconut oil, 1/2 cup of honey, 1/4 cup of water.  Combine all of these ingredients into the vitamixer until you get a creamy, smooth consistency.  Pour this into the pie pan saving 1/8 cup of the raspberry mixture.  Mix the leftover mixture with the raspberries in the vitamixer until creamy.  Pour some of the mixture on top of the cheezecake and use a knife to make a swirling motion to get the swirls.  Put the cheezecake into the fridge to chill overnight.  Enjoy!