Very Berry “Cheese” Cake

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This dessert is full of flavour and perfect for those who desire a dairy-free option. Made with flavourful mixed berries, you’ll want to make this healthy summertime treat over and over again.
Yield: 9 servings
Cook Time: 5 minutes
Resting Time: 8 hours to soak cashews

Ingredients

For the crust

  • 125 g / 1 cup walnuts
  • 187 g / 1 cup almonds
  • 240 g / 10 dates with pits removed (if the dates are hard, soak in hot water for one hour and then strain)
  • 56 g / 1/4 cup Crystal margarine
  • 10 ml / 1/2 tsp vanilla
  • a pinch of salt

For the lemon “cheese” cake layer

  • 140 g / 1 cup cashews (soak in water overnight or for at least 8 hours)
  • zest of 2 lemons
  • 118 ml / 1/2 cup juice of 2 lemons
  • 112 g / 1/2 cup coconut cream
  • 59 ml / 1/4 cup agave
  • 5 ml / 1 tsp vanilla extract
  • 2 g / 1/4 tsp salt

For the mixed berry topping

  • 150 g / 2 cups frozen mixed berries
  • 30 ml / 2 tbsp agave
  • 5 g / 2 tsp cornstarch
  • 15 ml / 1 tbsp water

Directions

For the crust

  1. Place the nuts, dates, vanilla, margarine and salt in a food processor and pulse until a fine crumb forms and holds its shape when squeezed into a ball.

    2. cheesecake (1 of 8)
    cheesecake (2 of 8)

  2. Press into an 8″ x 8″ (20 cm x 20 cm) pan and place in the fridge.

    3. cheesecake (3 of 8)

For the lemon “cheese” cake layer

  1. After soaking the cashews, rinse them off and place into a blender, along with lemon zest, lemon juice, coconut cream (the cream that forms on top of a can of full-fat coconut milk when refrigerated), honey, vanilla, and salt.

    2. cheesecake (6 of 8)

  2. Blend until smooth and creamy.

    3. cheesecake (7 of 8)

  3. Scrape the sides of the blender with a rubber spatula to make sure you get all ingredients blended for a creamy consistency.
  4. Pour batter onto the chilled crust using a spatula to smooth it out. Cover with saran wrap and place in the freezer while you prepare the topping.

    5. cheesecake (8 of 8)

For the mixed berry topping

  1. In a small saucepan, heat the berries and agave over medium heat.

    2. cheesecake (4 of 8)

  2. As they begin to thaw and break apart, in a separate bowl, mix together cornstarch and water to make a slurry. Add cornstarch to the mixed berry mixture and cook until thickened, about 5 minutes.

    3. cheesecake (5 of 8)

  3. Allow to cool in the fridge.
  4. When the lemon cheesecake layer is firm, carefully spread the mixed berry topping on top. Cover and allow to chill in freezer (for a firmer cheesecake) or fridge (for an ultra creamy cheesecake).

Chef Notes

  • This recipe can be made in a muffin tin as well for smaller mini cakes

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