Indulge in the explosion of flavors with this raw and vegan berry cheezecake. Creamy cashew filling bursting with the sweetness of mixed berries, complemented by a date and nut crust. It's a guilt-free dessert that's sure to impress!
Ingredients: 2 cups raw cashews. 1 cup dates, pitted. 1 cup mixed berries such as strawberries, blueberries, raspberries. 1/2 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 cup lemon juice. 1 teaspoon vanilla extract. Pinch of salt. Fresh berries for topping.
Instructions: Soak cashews in water for at least 4 hours or overnight. In a food processor, blend dates until they form a sticky paste. Add soaked cashews, mixed berries, melted coconut oil, maple syrup, lemon juice, vanilla extract, and salt to the food processor. Blend until smooth and creamy. Line a springform pan with parchment paper and press the crust mixture evenly into the bottom. Pour the filling over the crust and spread it out evenly. Place the cheesecake in the freezer for at least 4 hours or until firm. Once set, remove from the freezer, let it thaw for a few minutes, then remove from the pan. Top with fresh berries before serving.
Prep Time: 20 minutes
Cook Time: 0 minutes
Makenna Arnold
