No Bake Vegan Raspberry and Lime White Chocolate Cheesecake

Directions

• Crust
• Combine all crust ingredients in a food processor or large bowl and mix until completely combined. Pour into a 10” round springform baking pan. I use a flat bottomed glass to smooth it down evenly and compress it into the bottom of the pan. You can use your fingers but make sure to press in evenly. Set aside.
• Filling
• Place the white chocolate chips in a microwave safe bowl and melt. I do it in 30 second intervals checking after each one until they’re almost melted then stir until they’re completely melted and cool slightly. You can also use a double boiler to do this if you don’t have a microwave.
• Using a food processor (my preferred method as it removes any lumps) or using a hand or stand mixer, add all the ingredients except for the heavy cream and blend until completely smooth scraping down the sides of the bowl a few times during mixing.
• Whip the heavy cream in a bowl until thick and soft peaks form. Fold it into the cream cheese mixture using a rubber spatula or spoon. I like to drop the spatula into the middle then turn it up and over the mixture while turning the bowl a quarter turn each time until everything is incorporated. This helps to not deflate the filling. If you’re too aggressive, you run the risk of deflating the filling too much.
• Pour the filling into the prepare crust. I use an offset spatula to smooth out the filling evenly and smooth. Refrigerate for at least six hours or preferably overnight.
• Raspberry Topping
• In a blender or food processor, blend the raspberries and water until smooth. Strain the liquid through a fine mesh strainer into a small saucepan and discard the raspberry seeds. It will look pretty dry like pulp but the time you’re done extracting all the liquid into the saucepan. Add the sugar, cornstarch and lime juice to the saucepan whisking to combine. Cook over medium heat for 2 to 3 minutes until the mixture boils, then reduce to a simmer. Continue to cook the mixture, stirring constantly, for about 8 to 10 minutes, until it has thickened and a line drawn in the bottom of the saucepan with a silicone spatula holds its shape for a few seconds. You will notice that the foam on the top of the fruit will disappear as it starts to thicken and become more jam like. You should have a scant 1 cup of topping.
• Remove the raspberry topping from the heat, place in a container and cool in the fridge for a few hours or overnight. The topping can be made up to 5 days in advance and stored, covered, in the refrigerator until ready to use. 
• Pour the cooled topping over the cooled cheesecake and spread evenly with an offset spatula. Place fresh raapberries around the edge of the cheesecake if desired. Cut cheesecake into slices with a sharp knife and serve. Store leftovers in the fridge.