Berrylicious Cheesecake
Berrylicious Cheesecake
A Piece of Forest on a Plate
I love forest, I love how it smells and I love how it quiets my mind. Also, I love the end of the summer when all the berries get ripe. If possible, I pick the berries myself and freeze them to have some in hand during the long winter time. I also love desserts, as you all know, and cheesecakes are one of my weakness. What a surprise that I combined all that love into one big LOVE – Berrylicious Cheesecake
I tried to make this cake healthy and tasty, not being too sweet nor loosing the fresh berry taste too much.
I decided to use two types of berries, blueberries and raspberries, to make a nice pattern inside the cake. It does look a little bit zebra like, but perhaps I should have used berries with stronger colour difference to bring out the effect even more. Nevertheless, this cake is an absolute winner thanks to its pure ingredients. Taking a bite of it during the winter time you truly travel back to the summer nights in your memories.
Cheesecake that won´t disappoint you cause it is:
- Freshly berrylicious
- Full of healthy fats
- Raw and vegan
- Sugar and gluten free
Charcoal coloured cake base filled with raw cashew-berry cream, topped with some fresh berries and chocolate mulberries @therawchocolatecompany, my absolute new favourite. This UK based company has some amazing products. I also fell in love with their ginger bites 😉 Go check them out!
Are You Ready to Take a Short Forest Visit?
Berry Cheesecake
Ingredients
Base
- 3/4 cup almonds 120g
- 1/2 cup dates 70g, soaked overnight
- 1/3 cup coconut flakes 30g
- 1 tsp charcoal powder
- 1 tbsp coconut oil melted
Filling
- 2 cups cashews 150g, soaked overnight
- 1 cup blueberries 100g, frozen
- 1 cup raspberries 100g, frozen
- 6 tbsp agave
- 2/3 cup coconut cream 150g, full fat
- 4 tbsp coconut oil melted
Decoration
- fresh berries
- dark chocolate
- raw chocolate mulberries
@therawchocolatecompany
Instructions
- the night before place the dates in one bowl and cashews in two different bowls (150g in each), cover all bowls with water and let them sit overnight.
Base:
- drain the dates and add all ingredients besides the melted coconut oil into a food processor, blend well
- add the coconut oil and blend until well mixed
- press the base onto an 18 cm cake pan and place into the freezer to harden while making the filling
Filling:
- take half of the soaked cashews (150g), one type of berries, half of the agave (3 tbsp), half of the coconut cream (75g) and place into a food processor, blend well
- add half of the melted coconut oil (2 tbsp) and blend until smooth
- repeat with the other berries
- take the base from the freezer and start pouring the fillings into the center one at a time with equal amounts, letting the batters fall into each other creating circles in circles
- when finished with pouring tap and shake the cake to make the air bubbles come out as well as flatten the center part
- place the cake into freezer overnight and take 1h prior to serving out for decorating, store in the fridge or freezer
Notes
- used 18 cm cake pan
- for a better colour difference you could use other types of berries. Blueberry and raspberry were a little too similar.
Hope you love this cake and if you try my recipe don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats so I can enjoy all your creations!
Love You Berry Much!!!
Into the Forest I go, to lose my Mind and find my Soul.
xoxo, LT
xoxo, LT
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I am a professional ballet dancer, yoga teacher and TCM student.
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