Raw Blackberry Cheesecake

5 from 1 vote

Raw Blackberry Cheesecake

I recommend a 7-inch spring form pan, although any type of pan or dish will work because you're not baking it. I wouldn't go bigger than an 8-inch spring form pan, or double the white layer recipe to keep some height to the cake. You may want to cut out a piece of parchment paper to put on the bottom of the pan so you can easily slide the cake out when you're ready to serve it. When I don't use parchment paper, it's still relatively easy to remove the cake when it's frozen or very cold.

Servings: servings

Calories: 355kcal

Ingredients

Crust

½ cup raw almonds or macadamia nuts, brazil, hazelnuts, pecans, or walnuts, just to give you some options
½ cup Medjool dates
¼ teaspoon salt

White layer

1 ½ cups raw cashews soaked in water for at least 3 hours
⅓ cup coconut oil
⅓ cup lemon juice or lime juice
⅓ cup raw honey or pasteurized; up to you
1 teaspoon vanilla extract

Berry layer

2 cups blackberries or other berry; fresh or frozen
3 tablespoons raw honey or pasteurized, or to taste

US Customary - Metric

Instructions

To make the crust layer, place the almonds, dates, and salt in a food processor and process until the dough sticks together. If you want a finer crust, keep processing a bit longer.
In a baking pan, or spring form pan, press the crust evenly across the bottom of the pan.
Place the crust in the refrigerator or freezer until you're ready to fill it.
Place the white layer ingredients in a food processor (or high speed blender), and process until smooth and creamy.
Place the white layer on top of the crust and smooth it out evenly using a spatula, or by shuffling the pan back and forth.
Place the berry layer ingredients in the food processor or blender, and blend for a bit to break down the berries and blend the honey.
Separate the blackberry seeds from the fruit puree using a fine mesh strainer, and then pour the berry layer on top of the white layer.
Freeze until ready to use, or store in the refrigerator if you'll be using it soon.
If you've frozen it, thaw for about 30 minutes at room temperature, or until you can cut a slice with a sharp knife. You can also thaw it for a few hours in the refrigerator.

Nutrition