An abundance of blackberries that a friend recently picked for me inspired this cheesecake. It was SO good! You see, this is the first time I have access to fresh wild blackberries because we didn't have them in Ontario where I used to live - I'm thrilled to live on the West Coast now and have access to a whole new range of ingredients to play with.
Raw Blackberry Cheesecake
I garnished the cake with more blackberries, coconut flakes, and a dusting of coconut creme powder which mimics icing sugar!
3/4 cup cashews
2/3 cup shredded coconut
1/2 cup dates, chopped
1 1/4 - 1 1/2 teaspoon water
Process the cashews, coconut, and dates together in a food processor until ingredients are ground down. Add the water and process briefly to incorporate. Press the crust into a 7" or 8" spring form pan.
Optional: Sprinkle 1 cup of blackberries over the crust and mash them with a fork.
2 cups blackberries
1 cup cashews
1/3 cup coconut sugar
4 tablespoons lemon juice
3/4 teaspoon pure vanilla extract
1/3 cup + 1 tablespoon melted coconut oil
2 drops stevia, optional
Blend all but the coconut oil and stevia until completely smooth in a blender. Add the oil and blend again to incorporate. Taste and add the stevia if needed. Pour the filling over the crust and mashed berries. Freeze for 4-6 hours and then transfer to the fridge for 12 hours.
Blackberries, coconut flakes, and coconut cream powder - all optional!
And a reminder that I'm having a 30% off summer book sale for a limited time! A combo of my 3 most popular ebooks: Raw Chocolate Dream, Just Desserts, and Ice Cream in the Raw for only $31.49! Check out THIS POST for all the details.