Have you ever had cheesecake?
Hows' about a frozen cheesecake?
What about a cheesecake with no cheese?
My mission is to make delicious and nourishing recipes that cater to my sweet tooth whilst giving my body what it needs.
I love cheesecake. I have to admit I have the biggest sweet tooth. Cheesecake is an indulging cake, one that you can take your time with to savour every mouthful. So I had to find a way to make this plant based, gf and refined sugar free without losing that moment of bliss when you take your first bite.
I've taken this cheesecake to friend's houses and had them over for dinner and it's always a winner. The room usually goes a little quiet for a moment while people connect with their food and explore the different ingredients hidden inside. I love that this cake brings an experience, a mouth full of yumminess and a moment of mindfulness. Most of all I love the togetherness.
Makes : 10 - 12 slices
You will need...
100g almonds, roughly chopped
265g dates, chopped
150g cashews, soaked
125ml almond milk unsweetened
80ml honey/liquid sweetener
62g coconut oil, melted
2 tsp vanilla essence
172g mixed frozen berries
62g honey/liquid sweetener
62g coconut oil, melted
1 tsp chia seeds
Left : Base layer consistency
Middle : Base layer pressed into cake tin
Right : Middle layer
How to create...
Whizz the almonds into small pieces in a food processor using a high speed .
Next, add the dates and whizz until they are also small and the almonds and dates are well mixed. If you over whizz the mixture will start to clump together and make the base a little tough.
Press the mixture into a 9 inch springform or silicon cake tin. Freeze while you make the middle layer.
Soak the cashew overnight (12 hours the traditional method) or put in a pan, cover with an inch of boiling water and cook on a medium to high heat for 10 minutes (the I forgot to soak the cashews method). Drain the water and put the cashews in the food processor along with the almond milk, honey and vanilla.
In a pan gently melt the coconut oil into a liquid and add to the food processor. You could use the same pan if you've just boiled your cashews.
Blitz on a high speed until you have a smooth consistency, stopping and scraping down the sides. This can take up to 10 minutes in my standard food processor.
Pour the mixture onto the base layer. Gently, shake the cake tin while it's still on the kitchen top (not holding in the air) to spread the mixture around, this helps to create a lovely even layer. Freeze for 2-3 hours.
Please follow this layer carefully.
Take your berries out of the freezer and let them sit in the food processor for a good 5 minutes. They need to be slightly thawed for everything to combine.*
Pulse until the berries are chopped into smaller pieces, scraping down the sides when necessary.
Gently, heat the coconut oil in a small pan. Take the pan off the heat and add the honey to the pan.
Turn the food processor onto a slow speed to keep the berries moving and pour the coconut oil and honey in through the food chute. Once they have been added, turn the food processor to a high speed until you reach a smooth consistency.
Stop to scrap down the sides and add the chia seeds.
Pour the berry mixture on top of the middle layer. Gently, shake the tin as before to spread the mixture around.
Freeze for 1- 2 hours.
Just before serving, take the Berry Necessary Cheesecake out of the freezer to sit for a moment. Then slice into your desired size. This tastes the best while it's still frozen but it does need to sit for 5 minutes to get your fork in.
*If the berries haven't had time to sit and thaw slightly the coconut oil and honey will start to freeze in the food processor and stick to the bowl. You'll need to use a metal spoon to scrape it off the sides if it does start to freeze.
Store in the freezer.
You can prepare this ahead of an occasion as it lives in the freezer. Then wow your dinner guests with 'here's one I made earlier'. Of course you could make one that sits in the freezer for those moments where you're craving something sweet.
I would love to hear if you've made the cheesecake. Feel free to share photos or just share what you think and tag me or send a little message.
In case you're wondering, the recipe is gf, plant-based and refined sugar free too depending on the ingredients you buy, so please check the labels carefully.
Did you know...
Nuts and berries and seeds are just so incredible. Eating both protein and fats found in nuts and seeds slows down the digestion of your meal; giving your gut time to absorb the nutrients along the food's transition through your body.