"This vegan ‘cheesecake’ is made with raspberries & blackberries and is the perfect summer dessert for a crowd! Guests will be delighted to find out this decadent dessert is both vegan and gluten free. The berries give the creamy dairy free cheese cake the most beautiful pink hue."
Blackberry And Raspberry Cashew 'cheesecake'
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Prep time 4hrs
Serves or Makes: 8-10
Recipe Card
Crust
ingredients
- 1 cup cashews
- 1/2 cup unsweetened coconut flakes
- 1/2 cup pitted dates
- 1 tablespoon melted coconut oil
- pinch salt
Filling
ingredients
- 2 cups raw cashews, soaked in cold water overnight, or at least 4 hours
- 3/4 cup coconut milk
- 1 lemon, juiced
- 1 vanilla bean, split in half lengthwise, seeds scraped
- 1/3 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1/2 cup frozen Oregon Raspberries
- 1/2 cup frozen Oregon Blackberries
Method
Step 1
Add all of the crust ingredients to a food processor and pulse until coarse crumbs form. You want to texture to resemble wet sand. Press the crust into the bottom of a 9 inch springform pan and place in the freezer for 30 minutes.
Step 2
Prepare the filling by draining the cashews and placing them in a high powered blender. Add coconut milk, lemon juice, maple syrup, vanilla seeds and coconut oil. Blend until smooth. Pour half of the filling on top of the frozen crust (reserve the remaining filling in the blender) and place in the freezer to set (about 1-2 hours)
Step 3
Add the frozen berries to the remaining filling and blend until smooth. Place in the fridge until the first layer sets. Once the first layer is frozen, add the berry layer and freeze again, preferably overnight, or for at least 4 hours.
Step 4
Top with more frozen Oregon berries and enjoy!