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Berry Cheesecake

Berry Cheesecake

This nearly-raw treat is full of berries, rather than sugar and fat! A lot of vegan cheesecakes rely on large amounts of nuts and oils to create a rich texture. Instead, I use a natural thickener to make this cake smooth and creamy!

Crust ingredients:

Filling ingredients:

Directions:

  1. For the filling, place cashews in a bowl, cover with water, and soak (1-4 hrs).
  2. For the crust, place the nuts, oats, and salt in a food processor and pulse until finely chopped. Add the dates, water, and vanilla and process until well combined. (Add a little more water if the mixture needs more moisture to stick together.)
  3. Grease the base of a 9" pie plate, or similar sized glass dish and sprinkle the coconut shreds evenly on the bottom (to prevent the crust from sticking to the bottom).
  4. With your hands kneed crust and flatten with your palms. Place it in the pie plate and evenly spread with your fingers to cover the whole base. Set aside.
  5. Drain and rinse cashews and place them in a blender with the berries, dates, and lemon juice.
  6. Place the agar flakes and water in a small saucepan and heat on medium/low, stirring often, until the agar has dissolved (about 5 minutes).
  7. Pour the agar/water into the blender and blend until well combined.
  8. Pour the filling into the crust and place it in the refrigerator to set.
  9. Yields: 8-12 servings