Raw Vegan Berry Cheesecake

This Raw Vegan Berry Cheesecake is one of my favorite desserts to make. This recipe has a lot of steps but its worth the trouble. When I went vegan, cheesecake was one of the desserts I missed. There were not as many as products on the market that offered vegan cheese cakes. I also tried recipes before and failed on the execution. They always came out too grainy and they taste as worst as they looked. As the years past by, I never gave up. I am very adamant about figuring things out. I tried recipe after recipe and then I finally figured it out.


Cashews are perfect for cheese cake, at least in my opinion. They have the cheesy taste like dairy products and the consistency matches the cheesecake texture. You are really going to enjoy this recipe. Feel free to show off your skills for your friends and family at your next family gathering.



Raw Vegan Berry Cheesecake

Serves 6 – 8 Slices


Ingredients

For the crust 1 C walnuts

1/2 C Dates

1/2 C Almond Flour

1/2 tsp sea salt

For the filling 2.5 C Cashews 1 Can Coconut Milk full fat refrigerated overnight

3 tbsp Fresh Lemon Juice 2-3 tbsp Agave 1 tsp Vanilla Extracts

1 C Frozen Mixed Berries


For the Top Layer 1 cup frozen Mixed Berries

To garnish Additional Fresh Berries


Directions:

Soak Cashews for 6 hours or overnight. After soaking process is complete, drain, and rinse them, set aside to dry.

Blend the ingredients for crust in food processor until the mixture until it forms a dough consistency.

Grab an eight inch cake pan and spray the bottom and sides with nonstick coconut oil cooking spray then press the crust in the bottom of the pan, firm, and evenly across the bottom.


Place in freezer until ready to add cheesecake filling.

For the filling, add the cashews to a high speed blender, together with refrigerated coconut milk. Then add the frozen berries, lemon juice, agave, and 1 tsp vanilla extracts.


Blend until you reach a smooth creamy consistency without chunks. Once consistency is met, add the coconut oil and blend for 15 seconds, to allow the coconut oil to be distributed through the mixture. Remove crust from freezer and pour mixture evenly on crust. Tap the pan on your work surface to spread the mixture evenly.

Place cake in freezer for two hours. After two hours remove. Place top berry layer in high-speed blender, blend then add to top of cake base. Place cake back in freezer for four hours or until frozen completely.

After four hours remove from freezer and garnish with favorite topping. Refrigerate overnight. Enjoy

Shelf Life: This keeps for 2-3 days in the fridge and a month in the freezer.