Raw Summer Berry Cheesecake (GF/V)

Dates, berries, banana, cashews, soy milk, oats, flaxseed & coconut oil. Yep – that is ALL that’s inside this healthy little vegan friendly pud.

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This cheesecake is absolutely (r)awesome. Each spoonful is full of super healthy goodness, all from natural & raw ingredients.

Like my previous banana & salted date caramel cheesecake, this one is a ‘semi-frozen’ dessert, as it’s freezing is how it’s set, and also what allows the cheesecake to be raw but also incredibly creamy!

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I can guarantee you wouldn’t know this cheesecake is vegan. Every bite of the sweet berry filling is so luxuriously creamy, and completely melt-in-the-mouthable. The smooth pink fruity filling sits upon the most amazing oaty base. If you (like me) are completely flapjack obsessed, and love a chewy sweet oatiness, this is perfect for you – I use this base recipe also for raw flapjacks, just add an extra spoonful of oats additionally to using the same quantities below, and double up (OPPORTUNITY TO ADD CHOCOLATE & PEANUT BUTTER <3)

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check out that flapjack base, mmmm

Oh, and this recipe is also gluten and dairy free too!

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eye-spy a hungry Bernese

Happy baking + post below any questions 🙂 Sofia xoxoxoxoxo

Crust:
3/4 cup rolled oats
1/3 cup ground flax seeds
pinch of salt
1 + 1/2 cup dates (Medjool are the most amazing dates you’ll ever eat)

Filling:
1 cup cashews
1/4 cup melted coconut oil
2/3 cup dates (or dried apricots)
pinch of salt
2 tsp. vanilla extract
1 + 1/4 cup soya milk
1 ripe banana

+ berries of your choice – you’ll need 300g to add into the filling (I used blackberries, raspberries & blueberries)

Method:

  1. Start by lining a 6″springform cake tin – I used foil.
  2. Next, make the crust. Place all of the ingredients in a food processor and blitz until a thick dough-like structure is achieved.
  3. Press the crust mixture into your lined cake tin firmly, and leave in the fridge to set.
  4. To make the filling, start by soaking you cashews – pop them into a small bowl and cover with boiling water for a couple of hours, to get them nice and soft (optional to skip if you’ve got a good food processor!)
  5. To make my cheesecake layered in colour, I held back a handful of berries in the next step:
  6. Place all the ingredients into a food processor and blend once again until thick and smooth.
  7. Pour 3/4 of the filling on top of your oaty base, and pop in the freezer.
  8. Place the remaining berries in with the remaining filling mix, and blitz again to achieve a darker colour.
  9. Then pour this into your tin.
  10. Pop back into the freezer for at least an hour to firm up.
  11. Take the cheesecake out of the freezer 5 minutes before serving and top with lots of fresh fruit.
  12. Enjoy ❤
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