Who wants berry cheesecake for breakfast? Or lunch? Or dinner? I do! I went to an 8am yoga class, so I’m just gonna consider this a smoothie in layered cake form.
Once upon a time, in a city far far away, I bought a springform pan to make cheesecake for a guy I liked. The thing with the guy kinda crashed and burned, but this springform pan is going strong. I wanted to give this raw vegan berry cheesecake a try and so happy I did.
Just a reminder to buy berries organic as they are very pourous and will absorb the pesticides, which means you’ll absorb the pesticides when eating. Not fun.
I have SO much of this and can’t possibly eat this by myself. Who wants to come over for cheesecake?
RECIPE
INGREDIENTS
Crust
1 1/2 cups raw walnuts
1/2 cup pistachio
1/4 cup almond flour
1/4 cup raw gluten free oats
1 tbsp hemp seeds
1 tbsp maca powder
1/2 tsp cinnamon
1/2 tsp sea salt
1 tsp vanilla extract
6 dried deglet dates
Cashew Cheese
2 1/2 cups cashews soaked overnight
1 can full fat coconut milk, refrigerated overnight
1/4 cup maple syrup
zest of one large lemon
2 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp sea salt
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1 cup organic strawberries
1/4 cup freeze dried strawberries
1 cup organic blueberries
1/4 cup freeze dried blueberries
1 cup organic raspberries
1/4 cup freeze dried rawpberries
PROCEDURE
Line 9″ springform or 8×8″ pan with parchment paper.
Combine walnuts and pistachios in a food processor. Blend until finely ground, before it becomes butter. Add almond flour, oats, hemp seeds, maca powder, cinnamon and blend to combine. Add vanilla and dates and pulse until it becomes sticky.
Press crust into the pan so it sticks together. Put in the freezer while you make the cashew cheese.
For the cashew cheese, place all ingredients up to the fruit in a blender. Combine until thick and creamy. Pour out into a large measuring cup (you should have about 3.5 cups of cashew cheese).
Choose which fruit you’d like as your first layer, I chose strawberries. Add the fruit and freeze dried to the blender. Add 1 cup of cashew cheese and blend to combine.
Remove the crust from the freezer and pour the first layer into the crust. Return to the freezer for 60 minutes. Repeat with the other two layers.
Once all layers are in place, freeze the cheesecake for another few hours or overnight.
Remove from freezer about 30 minutes before you want to serve.
To cut, run a sharp knife under hot water, then dry. Cut into cheesecake. Inhale.
Shana Robinson 