These Berrylicious raw vegan cheesecake slices are a cashew-based raw vegan snack/dessert with a blueberry and raspberry filling over a cacao almond base. This dessert is Dairy-free, gluten-free, refined sugar-free and definitely taste as good as they look!
First, make sure to soak the cashews for about 6 hours or even overnight. Rinse them well after soaking them.
To make the base:
Blitz the almonds to in a food processor/blender until you achieve a fine crumb.
Add the rest of the ingredients and blend until you obtain a uniform sticky mixture. You can test the stickiness of the crust by pinching some in your hands. If it holds its' shape then it's ready, if not then add an extra date or 1 tBsp of coconut oil.*
Add the crust dough to a bread loaf tin (about 9" x 5"/22 cm x 12 cm). Spread it evenly on the whole surface and press it down to level it.**
Freeze the base while you prepare the next layer.
To make the blueberry layer:
Blend the cashews in the food processor/blender to make sure they are fully processed/pulverized. When ready, it'll look like a thick paste.
Add in the rest of the ingredients for the blueberry layer and blitz again until they are well incorporated and you have a uniform, creamy mixture. I always run a spoon through it to check as sometimes it can look super creamy but still have larger chunks of cashew inside. ***
Pour the blueberry mixture over the chilled crust and place back in the freezer. It will need around two hours to fully set - However, you just need it to be solid enough so the final layer can be poured on top without them mixing.
It's also a good idea to tap the tin lightly against the tables' surface to release any bubbles inside. I didn't do this and it's not a massive deal - perhaps just for perfectionists.
To make the raspberry layer:
Blend the cashews in the food processor/blender.
Add the rest of the ingredients and blend again until you get a uniform mixture. Note: I prefer keeping the raspberry mixture more on the sour side. If you prefer it sweeter, then add some maple syrup or your favourite natural sweetener.
Pour the raspberry mixture over the hardened blueberry layer. You can also add some wild blueberries or your favourite fruit/sprinkles as toppings.
Freeze for at least 3-4 hours. For best results, keep in the freezer overnight.
Decoration/Serving tips:
When you are ready to serve this dessert, remove from the freezer and dip a sharp knife in hot water before each slice you cut. This will allow you to cut easily through the frozen layers.
You can also cut the dessert in advance and keep the individual slices in the freezer. Then next time you want something sweet, you can just take one out.
Video
Notes
Note- Whether or not you use frozen berries for this dessert will affect the texture of the dessert. If using frozen berries you will end up with more of a berry 'ice-cream' slice. Whereas, if using fresh berries, you'll achieve the normal cashew cheesecake consistency that, while frozen, isn't 'icy'.
* You can also pre-soak the dates in hot water for 10-15 minutes pre-blending and that will help increase their stickiness.
** I used a baking paper lining for my tin, for easy removal. You could also use a springform pan or mini tart pans/moulds to make mini berry cheesecakes.
***I recommend tasting the mixture and adjusting the sweetness to your liking. I have previously made this recipe using coconut cream instead of my homemade oat milk. However, as the cashews already make the recipe very rich, I found it to be a bit too decadent ( coconut milk could work though).