Berry Cheesecake

By Chef: Summer Sanders
Posted: June 5, 2014

 Difficulty/Easy

Click to rate this post!
[Total: 0 Average: 0]

Yes it looks like a gourmet masterpiece that takes loads of effort to make, but do not be fooled by appearances. This scrumptious cheesecake by Summer Sanders of Radiantly Raw Lifestyles takes about 7-10 minutes to assemble.

A RawFoodRecipes.com exclusive dessert direct from the pages of Summer’s brand new ebook titled Radiantly Raw. For more recipes like this, expert tips, resources, guidance, and a pages of empowering education and inspiration please click here to download your very own copy!

Makes 8 to 12 slices

Yield: 1, 9 inch cheesecake

Ingredients

Perfect Pie Crust

  • This is my favorite go to pie crust recipe. Simple and tasty. To use it as a savory crust, just remove the raisins and vanilla. You can replace them with shredded carrot or another kind of nut or seed. This can also be made with different nuts, such as raw organic walnuts, raw organic almonds, brazil and raw organic pecans. It can also be made with dates, figs or regular raisins. It just depends on the taste and density you are going for! Play with it, find your favorite. There are endless options.

Perfect Pie Crust — Ingredients

  • 1/4 cup raw organic coconut oil, plus more to oil pan
  • 1 1/2 cup raw organic macadamia nuts, dry
  • 1 cup hanza or golden raisins
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

Berry Cheesecake Filling

  • 1 1/2 cups raw organic cashews, soaked
  • 1/4 cup agave or coconut nectar
  • 1/3 cup plus 1 tablespoon organic grade B maple syrup
  • 1/2 cup young coconut meat
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cup blackberries, frozen or fresh, divided
  • 1 1/2 cup raspberries, frozen or fresh, divided
  • 1/2 to 1 teaspoon sea salt
  • 1/3 cup melted coconut oil
  • Peaches, berries, or your favorite fruit, for topping

Instruction

1) Lightly oil a 9-inch pie pan with coconut oil and set aside. 2) In a food processor, combine the macadamia nits, raisins, vanilla, salt, and the 1/4 cup coconut oil.  Blend until well mixed and a dough-like consistency forms. 3) Press the mixture into the prepared pan. Place in refrigerator to set until ready to use. If covered with plastic wrap, the crust will last for three months in the freezer.

Berry Cheesecake Filling

1) In a high-speed blender, combine the cashews, agave, 1/3 cup of the maple syrup, coconut meat, lemon juice, vanilla, ½ cup of the blackberries, ½ cup of the raspberries, and the salt.2) Blend well, then  slowly add the coconut oil and blend to combine.3) Pour the mixture into a 9-inch springform pan. Toss the remaining 2 cups of berries in the remaining 1 tablespoon of maple syrup and place on top of the cake. Place the cake in the freezer for 3 hours  to set up before serving. Top with additional fresh fruit if desired.