It’s a happy day today! Its been one year since I started sharing recipes with all you wonderful people! I’ve loved every minute of it and am so excited about the future!
I’ve developed an absolute love for food photography and am so blessed to able to connect with people from all over the world. Its brought so much joy to my life and filled my heart with so much love. One of my absolute favourite things is when people share with me pictures of recipes that they’ve made. So if you’ve been cooking up a storm, I’d love you to share pictures on the Facebook page or Instagram.
To celebrate, I whipped up this delicious raw berry cheesecake. I just wish I could share a piece with all of you! My raw lime cheesecake has with been without a doubt my most popular recipe on the blog, so I’ve been wanting to post another raw cheesecake for a while now. Hope you all enjoy!
It has three delicious layers and includes a blueberry and a strawberry layer which is then topped with fresh maple glazed strawberries.
- Base
- ½ cup almonds
- 2 tablespoons desiccated coconut
- ¾ cup (around 10 medjool dates)
- Cashew Cream Layers
- 2 cups cashews, soaked
- 2 tablespoons coconut butter
- ⅓ cup maple syrup
- 2 frozen bananas
- 1 teaspoon vanilla
- ½ cup blueberries
- ½ cup strawberries
- Soak cashews in water overnight or for at least 4 hours
- Add chopped bananas to freezer and leave for a few hours
- Add almonds to food processor and mix until you have small pieces
- Add medjool dates and dessicated coconut to food processor with the almonds and mix until well combined
- Press mixture into an 8 inch spring-form pan or smaller individual tins like you see in the picture. Push it down firmly with the back of a spoon until well compacted. Place in freezer to set
- Add soaked cashews to the food processor along with the maple syrup, vanilla, coconut butter, frozen bananas and mix well until smooth and creamy
- Pour ⅓ of the mixture onto the base and spread evenly. Place in freezer until set
- Add ½ cup of blueberries to the food processor along with half of the remaining cashew cream mixture and mix well until smooth and creamy
- Add blueberry layer to cake and spread evenly. Place in freezer to set
- Add remaining cashew mixture to blender along with ½ cup of strawberries and mix well until smooth
- Add strawberry layer to top of cake and put in freezer to set
- Slice strawberries. coat in maple syrup and add to top of cheesecake
- Take out of freezer around 20 minutes before serving
This looks like a great straightforward recipe, and delicious too! Love the idea of having two separately flavoured berry layers!
Hi, i’m loving your recipes so far. They are making my mouth drool! However, I would like to know if adding cashews to filling ingredients is necessary, or if taken out would it change the texture of the filling? I’m trying to limit myself in saturated fat content, so was looking at substitutes and such.
For this recipe you would need to leave the cashews in for the recipe to work. Cashews don’t have the bad type of saturated fat, so perhaps you could just have a tiny little slice
Hi Casey,
This looks scrumptious! What is coconut butter?
Your recipes look amazing. Do you have a Cookbook?
Thank You
Thanks so much Louisa! Coconut butter is made from the meat of the coconut, so it’s thick and creamy. I don’t yet have a cook book but hopefully one day
So excited to try these. Bought small springform pans yesterday — 4″. U.S. That the size you used and, if so, how many did the recipe make? Thanks! Can’t wait!!!!
Hi Alexis!
The mixture makes six but I’m not too sure of the size. I’ll have to check when I get home. Hope you enoy!
Hi Casey,
Is there something else that you can use instead of frozen bananas? My husband is not able to eat them. And can I use coconut oil instead of coconut butter?
Thanks…
I think these would turn out perfectly fine if you just left the banana out. If the consistency is a little more running just add extra berries.