This is an elaborated recipe, but it's not difficult. Meaning that there are quite a few steps to follow, but not much chance to make mistakes, because even if you do, it will come out quite alright :)
Great for summer parties, garden tea, and whenever you need something pink and pretty!

1 cup pecans or walnuts
3/4 cup raisins
3 tablespoons water

2 cups raw cashews (soaked for 4 or more hours/ overnight)
1/2 cup coconut oil, melted
juice of 1 lemon
1/2 cup rice malt syrup or maple syrup

1 cup chopped strawberries
1 cup wild or regular blueberries, fresh or frozen

First, soak the cashews for 4 hours or more in the refrigerator, or overnight. (If you’re really pressed for time, I have cut the time for just 1 hour if I soak them in hot water at room temperature. But be careful, these really need to be used right away or else they become rancid quickly.)

Line an 8 x 8′ pan with parchment paper, be sure to use a larger sheet so the paper sticks up all around. This will make it easier to remove the cheesecake when it’s done.

To make the crust: In a food processor, pulse all the nuts until a fine grind. Add in the raisins and continue mixing until crumbs form. Add water and continue mixing until the mixture starts to stick. Turn off mixer, and scoop out into the bottom of the pan, firmly and evenly. Set aside. Wipe the food processor with paper towel so it’s ready for the filling ingredients.

To make the filling: Rinse and strain the cashews and place them into the food processor. Pulse until fine crumbs form. Add in melted coconut oil, lemon juice, liquid sweetener of choice and continue processing on high until a very smooth mixture forms. Scoop about 2/3 of this mixture on top of the base and place in the freezer to set for 1-2 hours.

Add the fruit to the remaining filling mixture and process on high until completely pureed. Place the whole container from the food processor in the fridge as you wait for the cheesecake in the freezer to set. 

Once it is hardened to the touch, scoop or pour out the fruit filling on top evenly. Tap the pan gently to let it settle. Return to the freezer the freezer for about 1-2 hours or just until almost ready to serve. Remove the cheesecake from the pan by lifting the parchment paper on opposite sides. Cut into squares (or rectangles) while still frozen.

They defrost in just about 30 minutes in the refrigerator and 15 minutes at room temperature so give them enough time to defrost slightly before serving.  Top with fresh blueberries if you like. Enjoy!
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