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Raw Berry & Lemon Cheesecake (Vegan, GF)


Prep Time

20

Prep Notes

  • Pre-soak cashews


Cooking Time

4 hours in freezer

Yields

1 mini cake

Ingredients

Base
  • 1/2cup almonds
  • 2 tbsp coconut
  • 1/2 cup dates
  • tiny pinch of salt

Filling

  • 1cup cashews, preferably soaked
  • 1/4 cup rice malt syrup
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/4 cup coconut oil, melted
  • 1 cup fresh or 3/4 defrosted berries
  • 1 tsp vanilla bean powder
  • Fresh berries, to decorate
  • Raw Chocolate shavings

Directions

Base

  1. Line base of amini springform pan
  2. Pulse almonds to small pieces
  3.  Add remaining base ingredients & process to combine
  4. Press mixture into the base. Reserve some for the topping

Filling

  1. Blend all ingredients except berries in a high-powered blender until completely smooth. 
  2. (Do this next step only if you want the vanilla-berry piped topping. Reserve bit of the vanilla mixture & set aside). 
  3. Add berries & blend until smooth.
  4. Reserve some berry mixture, & place both in the fridge. 
  5. Pour mixture into the pan & tap to remove air bubbles. 
  6. Place in freezer to set for a minimum of 4 hours.

Topping:

  1. Remove cheesecake from the tin. 
  2. Fill a piping bag with fillings on separate sides. With a knife, swirl the two mixtures together slightly. 
  3. Pipe mixture onto the cheesecake top wherever you desire. 
  4. Arrange the balls of base mixture on top of the cake along with berries & shaved chocolate. 
  5. Defrost before serving.

Credit

Jess Ettridge

www.mindfulmoose.wordpress.com