Berry cheesecake

Berry cheesecake

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  • 8
  • Dairy free
  • 20 minutes, plus freezing time
  • overnight


  • For the crust:
  • 150 g cashew nuts
  • 125 ml coconut oil, softened but not liquid
  • 1 t lemon juice
  • 1 T agave nectar
  • For the topping:
  • 300 g cashew nuts
  • 250 ml coconut oil
  • 65 ml lemon juice
  • 120 g Frozen or fresh mixed berries
  • 1 t salt
  • 1 t vanilla extract
  • 125 ml agave nectar
  • Pomegrenate rubies, to garnish

Cooking Instructions

To make the crust, grind the cashew nuts into a flour in a food processor. Add the coconut oil, lemon juice and agave nectar and knead gently to form a dough.

Press into a 23 cm springform cake tin, then freeze for 30 minutes.

To make the topping, blend all the ingredients except the berries at a high speed in a blender until very smooth. Divide the mixture in half and pour one half over the crust and freeze for 3 hours.

Add the berries to the remaining topping mixture and blend well. Pour over the white layer and freeze overnight.

Remove from the tin and garnish with the pomegranate rubies.

Lumai de Smidt Recipe by: Lumai de Smidt
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