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Raspberry-Blueberry Cheezcake [Live Food, Vegan, DF, Low-Glycemic]

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This satisfying treat needs to freeze overnight, then thaw for 15-20 minutes before serving. You won’t be sorry you put in the effort…

Ingredients

Scale

CRUST

  • 2/3 cup pecans
  • 1/3 cup walnuts
  • 6 Medjool dates pitted
  • 1/4 cup unsweetened coconut flakes
  • pinch sea salt

FILLING

  • 2 cups raw cashews, soaked in boiling water for 1 1/2 hours
  • 1/3 cup pure maple syrup
  • 2 tsp vanilla extract (alcohol-free)
  • 1/2 cup canned coconut milk
  • 1/4 tsp sea salt
  • 2 1/2 Tbsp coconut oil, room temperature
  • 2.5 Tbsp lemon juice
  • 1.5 cups raspberries (non-frozen)
  • 1.5 cups blueberries (non-frozen)

TOPPING:

  • Fresh fruit
  • (Optional): Melted, vegan white chocolate to drizzle
  • (Optional): Shredded coconut

Instructions

  1. Add cashews to a bowl and cover with boiling water. Let sit, uncovered, for 1.5 hours. Rinse and drain thoroughly.
  2. Line the bottom of a springform pan with parchment paper (cut out a circle) and lightly oil the sides to make it easier to remove once the cheezcake has set.
  3. In a food processor, combine the nuts and pulse until you get a coarse mixture. Add the rest of the crust ingredients and process in ‘pulses’ until it begins to clump and form together.
  4. Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Set the crust aside.
  5. In a high-speed blender pitcher, such as the Vitamix, add the drained cashews and all ingredients except for the berries. Process or blend on high until the mixture is creamy and smooth throughout. Scrape down the sides as needed.
  6. Retain 1/3 cup of the vanilla-flavored mixture in a small cup or bowl, and pour 1/3 of the mixture into the bottom of the springform pan. Place the pan in the freezer while you prepare the second part.
  7. Add the fresh berries to the mixture and process on high, again, until smooth and creamy. Using a spatula, pour the remainder of the mixture on top of the batter in the springform pan. You can make a neat design by using a spoon to drop 1 Tbsp of the mixture in random patterns and then use a knife to “swirl” it together. See an example here.
  8. Cover the cheezcake with plastic, and then tap it on the counter a couple of times to release any air bubbles that might have formed. Set in the freezer for 6-8 hours.
  9. Prior to serving the cheesecake, top it with fresh berries, white chocolate drizzle, and/or coconut flakes. When you are ready to dish it up, allow it to thaw for 10-15 minutes before slicing and serving.

Notes

Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!

Keywords: raw, vegan, paleo, dessert, cheesecake, cheezcake, healthy desserts,

Find it online: https://life-in-bloom.com/raspberry-blueberry-cheezcake-live-food-vegan-df-low-glycemic/