+GF
How to make a dessert without baking, one does wonder. Well the answer rests in this raw blackberry cheesecake. Soaked cashews provide a creamy base that is signature to a great cheesecake recipe. What might seem like a strange concept is actually the cornerstone when making raw dessert recipes taste delicious while amplifying a silky texture. And since cashews are mild in taste, they pair well with an array of flavors. Enjoy this nontraditional yet equally decadent cheesecake! —MR
SERVES 8
BASE
½ cup (55 g) raw unsalted hazelnuts
½ cup (55 g) raw unsalted pecans
1 tsp ground cinnamon
2 cups (340 g) pitted Medjool dates
TOP
2 cups (220 g) raw unsalted cashews, soaked in water overnight or at least 4 hours
5 pitted Medjool dates
1 banana, frozen
2 cups (290 g) blackberries
Juice of 1 lemon
1 tbsp (14 g) coconut oil
¼ cup (60 ml) water
⅓ cup (80 ml) maple syrup
Fresh berries, for topping
To make the base, simply place all of the nuts in a food processor and blend until a crumble forms, roughly 1 minute. Then add the cinnamon and dates, and blend until a very sticky ball forms. With your fingers, evenly press the mixture into the bottom of a cake pan and place it in the freezer while you prepare the filling.
FOR THE TOP
Drain the water and rinse the cashews. Add them to the food processor along with the other set of dates, banana, blackberries, lemon juice, coconut oil, water and maple syrup. Blend for 3 minutes until you have a creamy filling. Add more maple if you would like it sweeter or add water to thin the mixture. Make sure to add the juice of 1 lemon; this is what gives it the traditional tangy cheesecake taste. Pour the filling on top of the base and place it in the freezer for 3 hours to set. Once it is time to eat, remove the cheesecake from the freezer, top it with fresh berries and let it warm up for a few minutes before slicing.