Raspberry lemon cheese cake with nut base

Delicious Sunday dinner treat.

Base:
Blitz together 50g raw cashews, 50g blanched almonds, 2 tablespoons dessicated coconut, 25g butter, 10 dried dates.

Press into base of tin/dish

Filling:
1 packet Philadelphia cream cheese
1 tub cream
1/4 cup lemon juice
30g xylitol
1 punnet raspberries - blitzed and passed through sieve
1 tsp vanilla essence
Zest of a lemon

Whip cream to soft peaks with vanilla and xylitol
Whip Philadelphia cheese and lemon juice together
Combine with cream and whip
Stir in raspberry coulis

Place on top of nut base

Cool in fridge for 6 hours

Decorate with berries

Enjoy!