Absolutely gorgeous, no bake berry cheesecake is a treat for the eyes as well as the tastebuds. It's luxurious, fruity and will melt-in-your-mouth. Powered with nutritious nuts, fruits and superfoods. It may take a while to make but it is 100% worth it, we promise!
Equipment
- Cup
- Blender
- Food Processor
- Springform Cake Tin
- Freezer
- Sieve
- 2 Bowls
- Spoon
Ingredients
For the base
Main filling
- Juice of 2 Lemons
- 1/2 Tsp Sea Salt
Fruit layer one
- 100g Fresh Raspberries
- 3 Tsp Raspberry Powder
Fruit layer two
- 1/2 Ripe Banana
- 50g Blackberries
Chia jam topping
- 100g Fresh Blackberries or Raspberry (or both!)
Cashew cream topping
- 1 Tbsp Plant Milk
Decoration
- Handful of Fresh Berries
Method
- Day Before: Soak the 400g of cashews for main filling, 20g cashews for toping and 80g of the dates separately in just enough water to cover them.
- Base & Filling
- Place almonds and dried dates into food processor and blitz until it forms a sort of dough that sticks together. Add the melted tbsp. of coconut oil to help the blender move. Press this mixture firmly into 22cm springform cake tin and freeze for minimum 15-20 mins.
- Meanwhile drain the cashews and blitz in food processor to form a paste, add the melted coconut oil and lemon juice to add liquid, then add the sea salt, maple syrup, and date paste and keep blending until everything is combined and smooth.
- Now divide your main filling mix into 2 bowls, to mix the different coloured fruit layers.
- To the first layer add the fresh raspberries and raspberry powder and blend until combined then pour this mixture over the frozen base and tap down cake tin and press hard to remove air bubbles.
- Use the back of a wet spoon to smooth as even as possible. Place in the freezer to harden for minimum 15 mins whilst you make the next layer.
- To the next layer add the acai powder and blue/blackberries as well as the ½ banana and blend until combined well. Pour this mixture over frozen other layers and smooth out the top with a cold wet spoon again. Freeze for 15 mins minimum before decorating the top.
- Topping
- To make the Berry chia jam - blend 100g fresh raspberries or blackberries (or both) with 2 tbsp. of dried chia seeds and 1 tsp. of maple syrup and blend until thick but spreadable. Use to create a 4th layer on your cake, it will set slowly over the next 20 minutes.
- To make the cashew cream – Drain the 20g of soaked cashew nuts and place it in the blender with 1 tbsp. of plant milk and blend together until a “single cream” type consistency is achieved, add a dash more milk if required. This will “drizzle nicely over your cake.
- Return whole cake to the freezer for at least 3 hrs or overnight.
- Decorate with fresh berries before serving.
- Share & enjoy!
Print
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Benefits description
High in dietary fibre and providing a source of protein, this cheesecake provides 367 nutritional rich calories per slice. It’s high in vitamin A, phosphorus, magnesium, manganese and fluoride and it’s a good source of vitamin B1, potassium, zinc, iron and selenium. It’s also dairy-free, gluten-free & vegan.
