This creamy raw vegan delicious berry cheesecake is just absolutely dreamy!
Ingredients for the Base Layer:
- 5-7 Medjool Dates, pitted
- 1/4th cup Desiccated Coconut
- 1/2 cup Almonds
- 1/4th tsp Cinnamon Powder
- Pinch of Salt
Blitz the dry ingredients for the base layer in a food processor until crumbly. Add the remaining ingredients and process until a dough like consistency. If it doesn’t hold its shape, add an extra date or two.
Add the crust to a spring form pan, spread evenly and press it down. Freeze until you prepare the next layer.
Ingredients for the White Layer:
- 1 cup Cashews, soaked
- 1/4th cup soaking Date water
- Pinch of Salt
Add the ingredient into a blender and blend until smooth and creamy. Pour over the chilled base layer and freeze for 2 hours before moving on to the next layer.
For the Berry Layer:
- 1 cup Cashews, soaked
- 1/4th cup soaking date water
- 1 cup Mixed Berries, frozen
- Pinch of Salt
Once the while layer is set, blend the ingredients for the berry layer and pour it over the white layer. Add the garnish on top and freeze for 3-4 hours.
For the Garnish:
- 1/4th cup Fresh Berries
- 2-3 Mint leaves
Use a sharp knife dipped in hot water to cut through all the layers easily. Serve with 10 minutes of thawing.
