Raw Vegan Berry Cheesecake
 
Prep time
Cook time
Total time
 
Serves: 8-10
Ingredients
  • Base
  • ½ cup almonds
  • 2 tablespoons desiccated coconut
  • ¾ cup (around 10 medjool dates)
  • Cashew Cream Layers
  • 2 cups cashews, soaked
  • 2 tablespoons coconut butter
  • ⅓ cup maple syrup
  • 2 frozen bananas
  • 1 teaspoon vanilla
  • ½ cup blueberries
  • ½ cup strawberries
Directions
  1. Soak cashews in water overnight or for at least 4 hours
  2. Add chopped bananas to freezer and leave for a few hours
  3. Add almonds to food processor and mix until you have small pieces
  4. Add medjool dates and dessicated coconut to food processor with the almonds and mix until well combined
  5. Press mixture into an 8 inch spring-form pan or smaller individual tins like you see in the picture. Push it down firmly with the back of a spoon until well compacted. Place in freezer to set
  6. Add soaked cashews to the food processor along with the maple syrup, vanilla, coconut butter, frozen bananas and mix well until smooth and creamy
  7. Pour ⅓ of the mixture onto the base and spread evenly. Place in freezer until set
  8. Add ½ cup of blueberries to the food processor along with half of the remaining cashew cream mixture and mix well until smooth and creamy
  9. Add blueberry layer to cake and spread evenly. Place in freezer to set
  10. Add remaining cashew mixture to blender along with ½ cup of strawberries and mix well until smooth
  11. Add strawberry layer to top of cake and put in freezer to set
  12. Slice strawberries. coat in maple syrup and add to top of cheesecake
  13. Take out of freezer around 20 minutes before serving
Recipe by at https://www.caseyjade.com/raw-vegan-berry-cheesecake/