Raw red berry cheesecake recipe

My garden has been absolutely bursting with fruit over the summer, which is why I just had to share this raw red berry cheesecake recipe.

Thanks to my wily old cat Henry, the birds have been deterred from pecking at the red berries, which has meant lots more for me to use in sauces, smoothies and desserts. If you don’t have any fresh garden berries, shop bought blueberries, raspberries, strawberries or blackberries will also work perfectly.

These brilliant little desserts are raw, gluten-free, dairy-free and vegan. They make awesome sweet 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 minis)

For the base:

200g chopped dates (soaked in warm water for 30 mins)

100g almonds

1tbsp coconut oil (melted)

For the layers:

4tbsp coconut oil (melted)

2tbsp honey or maple syrup

200g cashews (soaked for a couple of hours)

Cream of one 400ml tin of 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 and it should separate. Save the coconut water, which drops to the bottom of the tin and either drink or use to make a chia pudding)

Large handful of red berries

Method:

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 the cheesecakes once they’re frozen). Place in freezer.

Blitz the layer ingredients – aside from the berries – together until they form 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. It’s best to transfer them from the freezer to the fridge for a few hours to allow them to soften ahead of serving.