Raw Mixed Berry And Vanilla Bean Cheesecake Recipe

Cooking Directions

• STEP 1.In a food processor, blend dates and nuts until they form a sticky crust.
• STEP 2.Press the crust mixture into the bottom of a springform pan and refrigerate.
• STEP 3.In a blender, combine cashews, coconut milk, maple syrup, vanilla bean seeds, and lemon juice.
• STEP 4.Blend until smooth and creamy, then pour the filling over the crust in the springform pan.
• STEP 5.Refrigerate the cheesecake for at least 4 hours or until set.
• STEP 6.Before serving, prepare the mixed berry sauce by blending mixed berries and maple syrup until smooth.
• STEP 7.Pour the sauce over the chilled cheesecake and garnish with fresh berries.
• STEP 8.Slice and serve the cheesecake chilled.

Cooking Tips

• Soak the cashews in water for at least 4 hours or overnight to soften them before blending.
• You can use any combination of mixed berries for the sauce, such as strawberries, blueberries, raspberries, or blackberries.
• For a nut-free version, you can substitute the nuts in the crust with shredded coconut or oats.

Storage and Serving

• Store the cheesecake in the refrigerator in an airtight container for up to 5 days.
• Before serving leftovers, let the cheesecake sit at room temperature for a few minutes to soften.
• Serve the cheesecake slices with additional mixed berry sauce and fresh berries, if desired.