This cheesecake is sublime. It is absolutely delicious and requires no cooking! I never thought it would be possible to recreate something so decadent and creamy as a traditional cheesecake. This raw blackberry cheesecake does just that, while providing incredible amounts of antioxidants!
What make this cheesecake so rich are the two-decedent layers of flavor that blend seamlessly, creating the perfect bite of creamy filling and sweet nutty crust. The first layer has the taste of caramel from the pecans, hazelnuts, sweet dates, and a subtle warmth from the cinnamon. Sweet blackberries, creamy cashews, and the tangy lemon come together to create the delicate cheesecake filling. Together the sweet base and the creamy filling make a silky, smooth texture that is absolutely sublime.
This cheesecake is special in that it’s filled with wonderful ingredients that supply the body with heaps of nutrition! Blackberries have a beautiful deep blue color, which symbolize their high levels of antioxidants. They are actually known to have the most antioxidants found in any berry! These antioxidants help to lower the risk of several cancers. They are also high in fiber, which keeps your digestive track in order and can aid in weight loss. Cashews are also a very powerful food. Cashews are rich in magnesium, which is essential for strong bones. They are also filled with fiber and plant-protein.
I hope you love this recipe as much as I do and feel free to switch out any of the nuts or berries to your liking. Enjoy!
Prep Time: 4 hours, soaking | Freeze Time: 3 hours
Ingredients for the base:
- ½ cup hazelnuts
- ½ cup pecans
- 2 cups medjool dates
- 1 teaspoon cinnamon
Ingredients for the top:
- 2 cups soaked cashews
- 1 frozen banana
- 1/3 cup honey
- 2 cups blackberries
- 1 tablespoon coconut oil
- ¼ cup water
- Juice of 1 lemon
- 5 medjool dates
Start by soaking the cashews in water overnight or for a minimum of 4 hours. This part is essential, as the cashews need to become soft enough to pulse in the food processor and to form a cream like texture. At this time, freeze your banana for at least 4 hours.
To make the base, simply place all the nuts into a food processor and blend until a crumble forms, roughly 2 minutes. Then add the cinnamon and medjool dates to the crushed nuts and blend for a few minutes until a very sticky ball has formed. With your fingers, evenly press the mixture into the bottom of a cake tin and place in the freezer while you prepare the filling.
Now drain the water and rinse the cashews. Add them to the food processor along with the other set of medjool dates, banana, blackberries, lemon juice, coconut oil, water, and honey. Blend for 3 minutes until you have a creamy filling. Add more honey if you would like it sweeter or add water to thin the mixture. Make sure to add the juice of one lemon; this is what gives it the traditional tangy cheesecake taste. Pour the filling onto the base that we just made and place in the freezer for 3 hours to set. Once it is time to eat, remove the cheesecake from the freezer, top with fresh berries and let it warm up for a few minutes before slicing. Enjoy!