Berry and Vanilla Cheesecake
This cheesecake is the perfect dessert for a summer gathering. The thick creamy layers make it the most indulgent treat. We love this cheesecakes with lots of warm blueberry coulis, yum!
Prep: 30 minutes + 1 hour 10 minutes setting time
Total: 1 hour and 40 minutes
- 3 Medjool dates,1/3 cup Coconut flakes (15g),½ teaspoon Vanilla powder,1 cup Cashews (140g),Pinch of Sea Salt
- 1 ½ cup Blueberries (210g),½ cup Raspberries (65g),½ cup Strawberries 85g,300g Cashews (soaked overnight),8 tablespoons Coconut milk,2 tablespoon Coconut oil,3 tablespoons Maple syrup,Juice of ½ a lemon,½ teaspoon Vanilla powder
- 500g Blueberries,50g Coconut sugar
Start by making the base. Place the coconut flakes, cashews, vanilla powder and sea salt into the food processor. Blend this until you have combined all of the ingredients, but it still has a crunchy texture.
Line the bottom of a cake tin (6inches) and then firmly press the base into the bottom of the tin. Make sure you cover the entire base and reach the edges.
Place this in the freezer to firm up.
Moving onto the middle. Place the cashews coconut milk, maple syrup, lemon juice, vanilla powder and half of the coconut oil into the food processor. Blend this until you have a smooth, creamy mixture.
Take a third of this vanilla mixture and place it into the tin, covering the base layer. Place this back into the freezer.
Add the berries and other half of the coconut oil to rest of the mixture and blend this until the ingredients have fully combined.
Pour this mixture onto the top of the vanilla layer, making sure you cover it completely.
Place this back in the freezer to firm up (1-2 hours).