Creamy raw berry cheesecake

Creamy raw berry cheesecake with pecans, dates, cashews, coconut milk and mixed berries – a cool no-bake dessert, delicate, moist and lovely and creamy.

At a glance

• Serves 12
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 550 kcal per serving
• Protein: 10 g
• Fat: 40 g
• Carbs: 45 g

Ingredients

• 150 g pecans
• 10 dates
• 300 g cashews
• 100 ml coconut milk
• 4 tbsp maple syrup
• 3 tbsp coconut oil
• 200 g mixed berries

Method

You’ll need: springform tin · blender · chopping board · knife

1. Blitz the pecans and dates in a blender until you have a mixture you can shape. Press the base into a springform tin and chill for at least 30 min.
2. Blend the cashews with the coconut milk, maple syrup and coconut oil until very smooth. The cream should be soft and even.
3. Spread most of the cream over the base and put the tin in the freezer briefly so the layer sets.
4. Blend the rest of the cream with the mixed berries. Carefully spread the berry layer over the pale layer once it's slightly firm.
5. Freeze the cheesecake until stable. Let it thaw a little before cutting so the texture is creamier.
6. Cut into slices and serve well chilled. A few berries on top look lovely.

Good to know

This cake is cool, creamy and surprisingly easy. It makes an impression without shouting about it. Just right when you want to bring something fresh and rich to the table.

Swaps

Pecans → almonds (more vitamin E) | Maple syrup → date paste (a little more fibre) | Coconut milk → Greek yoghurt made from coconut | Cashews → macadamias (milder flavour, mainly monounsaturated fats)

Allergens

Contains tree nuts and is less suitable for small children because of whole nuts. In pregnancy the dessert is generally fine if the ingredients are fresh and the cashews were soaked hygienically.

Dairy-free recipes