This dessert is full of flavour and perfect for those who desire a dairy-free option. Made with flavourful mixed berries, you’ll want to make this healthy summertime treat over and over again.
Yield: 9 servings
Cook Time: 5 minutes
Resting Time: 8 hours to soak cashews
Ingredients
For the crust
- 125 g / 1 cup walnuts
- 187 g / 1 cup almonds
- 240 g / 10 dates with pits removed (if the dates are hard, soak in hot water for one hour and then strain)
- 56 g / 1/4 cup Crystal margarine
- 10 ml / 1/2 tsp vanilla
- a pinch of salt
For the lemon “cheese” cake layer
- 140 g / 1 cup cashews (soak in water overnight or for at least 8 hours)
- zest of 2 lemons
- 118 ml / 1/2 cup juice of 2 lemons
- 112 g / 1/2 cup coconut cream
- 59 ml / 1/4 cup agave
- 5 ml / 1 tsp vanilla extract
- 2 g / 1/4 tsp salt
For the mixed berry topping
- 150 g / 2 cups frozen mixed berries
- 30 ml / 2 tbsp agave
- 5 g / 2 tsp cornstarch
- 15 ml / 1 tbsp water
Directions
For the crust
- Place the nuts, dates, vanilla, margarine and salt in a food processor and pulse until a fine crumb forms and holds its shape when squeezed into a ball.
- Press into an 8″ x 8″ (20 cm x 20 cm) pan and place in the fridge.
For the lemon “cheese” cake layer
- After soaking the cashews, rinse them off and place into a blender, along with lemon zest, lemon juice, coconut cream (the cream that forms on top of a can of full-fat coconut milk when refrigerated), honey, vanilla, and salt.
- Blend until smooth and creamy.
- Scrape the sides of the blender with a rubber spatula to make sure you get all ingredients blended for a creamy consistency.
- Pour batter onto the chilled crust using a spatula to smooth it out. Cover with saran wrap and place in the freezer while you prepare the topping.
For the mixed berry topping
- In a small saucepan, heat the berries and agave over medium heat.
- As they begin to thaw and break apart, in a separate bowl, mix together cornstarch and water to make a slurry. Add cornstarch to the mixed berry mixture and cook until thickened, about 5 minutes.
- Allow to cool in the fridge.
- When the lemon cheesecake layer is firm, carefully spread the mixed berry topping on top. Cover and allow to chill in freezer (for a firmer cheesecake) or fridge (for an ultra creamy cheesecake).
Chef Notes
- This recipe can be made in a muffin tin as well for smaller mini cakes
