Raw Cherry Cheesecake

We don’t really celebrate Valentine’s Day, but I’ll use any excuse to make a dessert.  I have a weakness for cherries.  If a recipe mentions cherries it will get my attention, as did this fully raw cherry "cheesecake," which is really not a cheesecake at all.  It is vegan, dairy-free, grain-free, no-bake, easy, delicious and dare I say...a healthy dessert!  This recipe is adopted from Fully Raw Kristina.

Crust:
½ cup raw nuts (almonds, pecans or walnuts)
½ cup soft Medjool dates
¼ tsp sea salt

Filling:
1 cup raw cashews, soaked overnight
3 bananas, frozen
Juice of 1 lemon
1 cup cherries, fresh or frozen and defrosted

Place nuts, dates and sea salt in a food processor.  Chop until the mixture holds together slightly, yet is still crumbly.  Evenly press the crust mixture into a 7” cake pan lined with parchment paper or plastic wrap.
In a clean food processor or a high speed blender, combine the cashews, bananas, and lemon juice.  Blend on high until completely smooth.  Pour the filling mixture over the crust and smooth top with a spatula.  
For the glaze layer, blend cherries until smooth. Pour over the top and even out with a spatula.  Garnish with additional cherries. Freeze over night or until solid.  
To serve, remove from freezer 30 minute prior to serving.  Run a sharp knife under hot water before using to cut the cake.