Raw Vegan Cheesecake with Seasonal Berries
Ingredients:
Crust:
- 1 cup raw almonds
- 6 fresh pitted Medjool dates
- 3 Tbsp coconut butter
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cardamom
- ¼ tsp flaked Maldon sea salt or kosher salt
Filling:
- 2 cups raw cashews (soaked in cold water for at least 6 hours but ideally overnight – this is a must as it ensures a creamy filling)
- ¼ cup coconut cream
- ⅓ cup pure maple syrup
- 1-2 Tbsp freshly-squeezed lemon juice
- 1 Tbsp vanilla extract
- Pinch or two of Maldon salt or sea salt
Topping:
- Fresh berries (blueberries, raspberries, strawberries)
- Unsweetened shredded coconut
Tools:
- Blender or food processor
- 8” springform pan
- Parchment paper
Directions:
Step 1: Trace the bottom of the springform pan onto the parchment and cut out the circle you traced. Place the circle of parchment inside the springform pan. This will make removing the cake from the pan super easy.
Step 2: Add all crust ingredients to the blender or food processor. Pulse until sticky and well combined (it should have the texture of rough sand and come together when pinched). If your crust is too dry, add a few more dates and pulse.
Step 3: Press the crust mixture into the bottom of the pan. Set aside while you make the filling.
Step 4: Add all filling ingredients to the blender or food processor and blend until smooth and creamy, about 2 minutes. Taste the filling and adjust the flavor accordingly by adding more sweet, more lemon, more vanilla, or more salt.
Step 5: Pour the filling into the pan and smooth with a spatula. Sprinkle coconut flake over top. Place in the freezer until set - at least four hours.
Step 6: Remove from the freezer and take the “cheese” cake out of the springform pan. Top with berries. Allow to sit for 10-20 minutes before slicing and serving. Tip: run a sharp knife under warm water to make slicing easier.
Enjoy!
