We called this a fake cheesecake as it actually has no cheese (or any other dairy)! But to my surprise it tasted very cheesecake like and they were quite addictive. I made them for friends get together and by the end of it it was all gone! I adjusted the recipe a little bit to make the process of making go quicker but you can’t skip soaking cashew nuts overnight (they become so creamy when pureed). So before you make them make sure to prepare for it the night before. Other than that I am already searching for another occasion to make them again ;-). RAW BERRY BURST CHEESECAKE adopted from Pure Ella
(for the base)
- 100g walnuts
- 110g raisins
- 3 tbsp water
(for the middle layer)
- 250g cashews
- 120g extra virgin coconut oil (important to get a quality one for the taste)
- 160ml agave nectar
(for the topping)
- 260g mixed berries (I used frozen ones)
1. First, soak the cashews for 4 hours or more in the fridge, or overnight.
2. Make the base, middle layer and the topping. For each layer combine all ingredients and whizz them in the processor in separate bowls. Make sure you process middle layer really well so it comes out all creamy. 3. Line the baking tin with grease paper and cover the bottom of it with the base layer. Follow it with middle layer and the topping. 4. Use the table spoon to smooth the top of the cheesecake. Pop the tin into the freezer for at least one hour or whenever you want to eat it (30 min before).5. When ready leave it to defrost it for 30 min before cutting it into squares. Enjoy!