After making a Raw Lemon Cheesecake and loving it, I was inspired to try and work up a successful berry version. Et voila! – here it is and very yummy too. All I did was change out the lemon juice and zest for some mixed berries and added a hint of lime juice which is stunning. These raw cheesecakes are a bit like the cashew ice cream… you can use the same base formula but change out the flavours and get creative. In this case I have used mixed berries, however using an individual berry like raspberries is just gorgeous too.
1½cupsof raw nutsyour choice – I prefer Almonds; you could use Hazelnuts, Walnuts or Cashews
½tspof Salt
¼cupshredded Coconut
¾cuppitted baking Datessoaked in hot water for about 15 minutes to soften and then drain off water
FILLING
3cupsof raw CashewsSoaked overnight or for at least 8 hours then drained and rinsed
1½cupsof fresh or thawed frozen berries of your choice
¾cupof Maple Syrup
¾cupCoconut OilLiquid form – sit jar in pot or bowl of boiling water to liquefy and then use
1tspVanilla Extract
juice of two limesoptional but highly recommended
Instructions
PREPARATION
For the crust: Process the nuts into small pieces with the salt in a food processor. Next mix in the coconut and then slowly add dates while the processor is running one at a time. The mixture will start to resemble dough and man even form a ball. Press crust mix into the bottom of a lined cheesecake dish or pan (8 to 9-inch size pan) and place in freezer until needed.
For the filling: Blend cashews first with maple syrup, coconut oil, and vanilla (and lime juice, if using), in your blender/ food processor until it blends to a smooth creamy mix. Then add berries and blend again until silky smooth. Pour onto the crust in the dish and place in the freezer for about two hours until firm. Decorate with chocolate curls, coconut threads and dehydrated raspberries and refrigerate until serving.