Raw Red Berry Cheesecake

I have an absolute ton of red berries growing in the garden this year. Thanks to Henry cat the birds have been deterred from pecking at them which means lots more for me to use in sauces, smoothies and these amazing raw berry cheesecakes!

These brilliant little desserts are gluten and dairy free. They make awesome vegan treats and if you fancy making them for a dinner party they can be prepared in advance and taken from the freezer an hour or two before serving.

INGREDIENTS (makes 6 mini cheesecakes)

Base

200g chopped dates

100g almonds

1 tbsp coconut oil

Layers

4 tbsp coconut oil

2 tbsp honey or maple syrup

200g soaked cashews (soak for a couple of hours)

Cream of one 400ml tin coconut milk (sometimes the fat will already have separated and be sat at the top – this is the bit you need. If not simply pop the tin in the fridge overnight. Save the coconut water to drink or make chia pudding)

Large handful of red berries

Here’s How;

Blitz the base ingredients together. Don’t worry about getting it too smooth

Spoon the blitzed base into 6 silicone muffin cases (silicone is important as this will allow you to press out) place in freezer

Blitz the layer ingredients aside from the berries together until it forms a smooth, cashew cream consistency

Remove the tray with the bases from the freezer and spoon the white cashew cream into each case, smoothing the layer with the back of a spoon – leave enough room on top for the berry layer and return to the freezer

Add the red berries to the remaining cashew cream in the food processor and blend again. You may need to add some honey or syrup at this point depending how sweet or sour the berries are

Remove the cheesecakes from the freezer ensuring the mid layer is fairly firm. Spoon on the berry layer and smooth. Return to the freezer

These raw beauties can be served with extra blitzed berries. I like to allow at least a couple of hours for them to thaw. Transfer them from the freezer to the fridge for a few hours to allow them to soften ahead of serving