No-Oil Raw Berry Cheesecake
Ingredients
Crust
- 1 cup raw nuts or seeds (e.g., half almonds, half mixed seeds)
- 1 cup medjool dates (pitted)
- Pinch of sea salt (if desired)
Vanilla Layer
- 1 cup cashews (soaked overnight)
- 2 tbsp vanilla protein powder
- 1/2 cup full-fat coconut milk
- 1-2 tbsp raw cacao butter (melted)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
Blueberry Layer
- 1/2 cup cashews (soaked)
- 1/2 cup fresh blueberries
- 1/4 cup raw cacao butter (melted)
- 1/4 cup coconut cream
- 2 tbsp maple syrup
- Pinch of sea salt
Preparation
Crust
Pulse raw nuts/seeds, medjool dates, and sea salt (if using) in a food processor until a sticky dough forms.
Add a bit of water if needed to help bind the mixture.
Press the mixture firmly into a cheesecake pan lined with parchment paper.
Vanilla Layer
Blend soaked cashews, vanilla protein powder, coconut milk, melted cacao butter, maple syrup, and lemon juice until smooth and thick.
If the coconut milk is too runny, add an extra tablespoon of cacao butter for thickness.
Pour the vanilla layer over the crust.
Blueberry Layer
Blend soaked cashews, melted cacao butter, coconut cream, maple syrup, and sea salt until smooth and creamy.
Add fresh blueberries and blend again until well mixed.
Pour the blueberry layer on top of the vanilla layer.
Setting
Place the cheesecake in the refrigerator and let it set for a couple of hours.
Serving
Once set, top the cheesecake with fresh or frozen fruits.
For an added touch, consider using vegan crystal candy.
Enjoy your No-Oil Raw Berry Cheesecake!