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BERRY CHERRY CHEEZECAKE

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INGREDIENTS

I used a 9½" cake tin

 

Base

  • 2 cups coconut flour

  • 1 cup cashews

  • 5 medjool dates (pitted)

  • 3 tbsp maple syrup

  • ¼ Himalayan pink salt

 

Filling

  • 3½ cups cashews (soaked in water for 6 hours and rinsed)

  • ½ cup maple syrup

  • 2 tbsp vanilla extract

  • Juice of ½ a lemon

  • 2 cups cherries (fresh or frozen)

  • 1 cup blackberries (fresh or frozen)

  • 1 tbsp cherry powder (optional)

  • 5 tbsp melted raw coconut (or coconut butter

 

Cream Topping

  • 2 cups coconut milk (using only the hard part from the top of the can)

  • 1tbsp maple syrup

  • ½ tsp vanilla extract

  • 1 tbsp dried raspberry powder or crushed dried raspberries

 

Topping

  • 400g fresh blueberries

  • Crushed dried raspberries

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PREPARATION

 

Base

  1. Add the cashews to your food processor and blend for 1-2 minutes until they form a light crumb.

2.  Add the remaining ingredients to your food processor until the ingredients come                together to form a dough.​

Filling

  1. Add all the ingredients to your food processor or high speed blender and blend until completely smooth without any lumps.​

     2. Pour the mixture on top of the cake base and freeze for a minimum of 6 hours                           (ideally overnight)

    3. Using a spatula, evenly press the dough into the bottom of the cake tin.​

Cream Topping

  1. Whisk the ingredients together until the mixture represents whipped cream.

  2. Refrigerate for 1 hour (or overnight if making in advance)

  3. Transfer the mixture to a piping bag and pipe into the centre and around the edges of the cake

  4. Top with fresh blueberries and sprinkle with crushed dried raspberries.

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