Raw Mixed Berry And Vanilla Bean Cheesecake Recipe

Name: Raw Mixed Berry And Vanilla Bean Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cheesecake & Berry Layer; 3 1/2 cups raw cashews (soaked overnight and drained); 1 cup water; 3/4 cup raw honey; 1/2 cup coconut oil; 1/2 cup lemon juice; 2 vanilla beans, scraped; 1 cup raspberries; 1 cup blackberries; 1 cup blueberries; 2 tablespoons raw honey [Editors' note: To make this vegan, use maple or agave syrup instead.]; Crust; 1 1/2 cups raw macadamia nuts; 3/4 cup raw pecans; 3/4 cup shredded coconut; 10 Medjool dates; 1/4 teaspoon sea salt

Servings: persons

Cheesecake & Berry Layer
3 1/2 cups raw cashews (soaked overnight and drained)
1 cup water
3/4 cup raw honey
1/2 cup coconut oil
1/2 cup lemon juice
2 vanilla beans, scraped
1 cup raspberries
1 cup blackberries
1 cup blueberries
2 tablespoons raw honey [Editors' note: To make this vegan, use maple or agave syrup instead.]
Crust
1 1/2 cups raw macadamia nuts
3/4 cup raw pecans
3/4 cup shredded coconut
10 Medjool dates
1/4 teaspoon sea salt

1
Place all of the crust ingredients and 1/2 cup of the shredded coconut into a food processor. (You'll use the remaining 1/4 cup shredded coconut later.) Pulse the processor until the ingredients are mixed to your desired level of chunky or fine texture.
2
Sprinkle the remaining 1/4 cup shredded coconut in the bottom of a 9-inch springform pan. This helps the cheesecake not to stick to the bottom. Place the crust mixture on top and gently flatten it with your fingers on the bottom of the pan.
3
For the main cheesecake filling, place the first 6 ingredients in a high-powered blender. A high-powered blender makes the filling creamy and fine (which is my recommendation), but you can also use your food processor. Blend for a minute or two, until thick and creamy.
4
Pour your filling on top of the crust. Shake the pan gently to remove any air bubbles. Then, place your pan in the freezer for 30 minutes.
5
While your cheesecake is hardening in the freezer, you can make your fruit topping. Place the berries and honey in your food processor (after you've cleaned it), and pulse it for 30 seconds. Then set aside until your cheesecake has hardened.
6
After 30 minutes, your cheesecake should have hardened enough to place the topping. Gently spoon the berry mixture on top and place back in the freezer. Freeze your cheesecake for at least 4 hours before serving.
7
When you're ready to serve the cheesecake, take it out of the freezer at least 20 minutes before eating. It will be much easier to slice after it's softened. Garnish with additional berries and enjoy!

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cheesecake & Berry Layer, 3 1/2 cups raw cashews (soaked overnight and drained), 1 cup water, 3/4 cup raw honey, and more.

Yes, Raw Mixed Berry And Vanilla Bean Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raw Mixed Berry And Vanilla Bean Cheesecake

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