This wholesome ‘Raw Cheesecake with Berries’ is jam-packed with nutritional goodness and tastes so good your friends and family won’t realise it’s actually good for them.
This cheesecake is proof that eating healthy can taste delicious too.
Cashews are a wonderful source of protein, fibre, zinc, magnesium and healthy unsaturated fats. Having a protein and fibre rich treat is the best way to keep blood sugar levels balanced and sugar cravings at bay. Fresh berries are loaded with vitamin C and are abundant in antioxidants which the body needs to protect itself against chronic diseases, promote healthy glowing skin, and to strengthen the immune system.
[ Raw Cheesecake with Berries ]
½ cup whole almonds
¼ cup desiccated coconut
¾ cup medjool dates, pit removed
2 cups raw cashew nuts, soaked overnight
2 tablespoon coconut oil, melted
¾ cup coconut milk
3 tbsp 100% maple syrup
1 teaspoon vanilla bean paste
Juice of 1 lemon
¾ cup fresh blueberries
¾ cup raspberries
- Soak cashew nuts overnight in water.
Place dates, almonds, and coconut in your food processor, then pulse until well combined, with some small pieces of almond through it.
Press date mixture into a cheesecake tin, lined with baking paper. Then place base in the freezer while you are making the filling.
- In your food processor place drained cashews, coconut oil, coconut milk, maple syrup, vanilla bean paste, and lemon juice, and blend until you have a smooth and creamy consistency.
- Pour half of the mixture over the base, spreading it out evenly.
- Place raspberries evenly over the filling, pressing them into mixture.
- Add blueberries to food processor and blend with the remainder of your filling mixture.
- Pour blueberry filling over your raspberry layer then place it in the freezer for 3 hours. Take your cheesecake out of the freezer 20 min before serving.
Serve topped with fresh berries, almonds, coconut flakes, mint or you can make a raspberry coulis to drizzle over the top.
For high tea make in a muffin tin for little individual cheesecakes.