Raw Berry Cheesecake
This raw berry cheesecake is quick and easy to make, suitable for vegans and is gluten-free.
Ingredients
For the base:
- 1.5 cups almonds
- 2.5 cups medjool dates
- For the middle:
- 2 cups soaked cashew nuts
- 2 frozen over-ripe bananas
- ½ cup maple syrup to taste
- ⅓ cup freshly juiced apple juice
- 1 tsp cinnamon
For the top:
- 1 cup freshly frozen blueberries and a handful of frozen blackberries
- 1 cup strawberries
- 1 frozen banana
- 4 medjool dates
- 1 tbsp maple syrup
- 1 tsp cinnamon
Instructions
- Before you make your cake/s be sure to slice the bananas and pop them in the freezer along with the blueberries until frozen, if you use pre-frozen ones they will be too watery.
- Place the almonds in a food processor and blend until broken up into tiny pieces, they should still have some texture to them.
- Add the pitted dates to the almond mix and blend until a sticky mix forms.
- Press this into a loose bottomed cake tin or if making minis as I did, press into stainless steel chef rings on a large plate and put into the freezer.
- Make the middle layer by blending all of the ingredients until smooth and creamy. I used my Nutribullet for this and it blitzed through it all with ease-such a handy kitchen tool to have for tasks like these, it really is very powerful.
- Take the base layer out of the freezer and pour over the blended ingredients. Reserving about a quarter to use for the next layer.
- Once the bottom and middle layer have been in the freezer for around 20 mins commence making the final layer.
- Add remaining ingredients to the blended mix you reserved earlier and blend again until smooth and creamy.
- Pour over the middle layer and pop back in the freezer for 2-3 hours.
Notes
Before you make your cake/s be sure to slice the bananas and pop them in the freezer along with the blueberries until frozen, if you use pre-frozen ones they will be too watery.