Looking at it, nobody would guess that this cheesecake takes barely ten minutes of hands-on work. A melting macadamia and raisin crust forms the base for a cashew cream, lifted by the tartness of blackberries and raspberries. The whole thing simply goes into the freezer to set, with no baking at all. A dessert that always makes an impression when friends come for a meal.
Raw blackberry and raspberry cheesecake with a macadamia crust
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Ingredients
Crust
- 60 ml coconut oil, plus a little for the tin
- 190 g raw macadamia nuts
- 150 g golden raisins
- 1 teaspoon powdered vanilla
- 1/4 teaspoon sea salt
Berry cream
- 225 g raw cashew nuts, soaked
- 150 ml honey, used in two stages
- 120 g young coconut flesh
- 60 ml lemon juice
- 1 teaspoon powdered vanilla
- 225 g blackberries, fresh or frozen, used in two stages
- 225 g raspberries, fresh or frozen, used in two stages
- 1/2 to 1 teaspoon sea salt
- 80 ml melted coconut oil
- peaches or fresh berries, to finish
Method
- Lightly grease a 23 cm springform tin with a little coconut oil.
- In a food processor, blend the macadamia nuts, raisins, vanilla, salt and coconut oil until you have a dough that holds together.
- Press this dough into the base of the tin and set aside in the fridge.
- In a high-speed blender, blend the cashews, 100 ml of honey, the coconut flesh, lemon juice, vanilla, half of the blackberries and raspberries and the salt until smooth.
- With the motor running, pour in the melted coconut oil in a thin stream so it is fully incorporated.
- Pour the cream over the crust.
- Mix the rest of the berries with the remaining 50 ml of honey and spread them over the top.
- Place in the freezer for 3 hours so the cake sets, then serve with fresh fruit.
Tip
For clean slices, let the cheesecake rest for 10 minutes at room temperature and cut it with a knife run under hot water. If you use frozen fruit for the cream, let it thaw and drain it first: its water would make the filling too runny.
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FAQ: your questions about raw berry cheesecake
How do you make a berry cheesecake?
In a raw version, you start with a crust of nuts and dried fruit pressed into the tin, then a cream of soaked cashews blended with part of the berries, a sweetener and coconut oil, which is what makes it hold. The rest of the fruit goes on top, and the freezer sets the whole cake.
What can I make with frozen raspberries?
They are perfect for anything that gets blended: cheesecake cream, raw coulis, smoothies, nice cream. Blended while still frozen with a banana, they make an instant ice cream. For a topping on a cake, choose fresh fruit instead, as thawed raspberries collapse quickly.
Should raspberries be thawed before making a cake?
For a raw cream, yes: let them thaw and drain them, otherwise their water dilutes the filling and stops it from setting properly. For a baked cake, they are often folded in still frozen so they do not get crushed. Keep the juice they release, it adds lovely flavour to a coulis or a smoothie.
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