Raw Berry Cheesecake, Walnut-Raisin Crust

A no-bake cheesecake that's prepared well in advance: that's what makes it more of an entertaining dessert than a last-minute one. The crust pairs ground walnuts or pecans with raisins, with just enough water for the mixture to hold together when pressed. No added sugar goes into it: the raisins are enough. The filling, meanwhile, relies on cashews soaked for at least four hours, blended with melted coconut oil, the juice of a whole lemon and a syrup, until you get a perfectly smooth cream. Two thirds of it are spread over the crust and left to set in the freezer, then the remaining third is blended with strawberries and blueberries for the colorful top layer. This two-step assembly is what creates the clean separation between the two layers: pouring the fruity layer onto a still-soft base would give a gradient instead of a sharp line. The parchment-lined square dish lets you lift the whole thing out in one block and cut it into squares while it's still frozen, which is by far the cleanest way to serve this kind of dessert.

Ingredients

For the crust

• 1 cup pecans or walnut halves
• 3/4 cup raisins
• 3 tablespoons water

For the filling

• 2 cups raw cashews, soaked at least 4 hours or overnight
• 1/2 cup melted coconut oil
• Juice of one lemon
• 1/2 cup rice syrup or maple syrup

For the fruit layer

• 1 cup strawberries, cut into pieces
• 1 cup blueberries, fresh or frozen

Method

1. Soak the cashews for at least 4 hours in the fridge, or overnight. In a pinch, a one-hour soak in hot water works, but use them right away since they don't keep as well that way.
2. Line a 20 x 20 cm dish with parchment paper, leaving enough overhang on the sides to lift the cheesecake out once set.
3. For the crust, process the nuts in the food processor until you get a fine powder. Add the raisins and continue until you get crumbs, then add the water and process until the mixture holds together. Press evenly into the bottom of the dish and set aside. Clean the processor bowl before making the filling.
4. Rinse and drain the cashews, then pulse them in the food processor until finely ground. Add the melted coconut oil, lemon juice and syrup, and process until perfectly smooth.
5. Spread about two thirds of this filling over the crust and place in the freezer for 1 to 2 hours to firm up.
6. Add the strawberries and blueberries to the remaining third of the filling and blend until you get a smooth purée. Keep this mixture chilled while the first layer finishes setting.
7. Once the bottom layer is firm to the touch, pour the fruity layer evenly over the top and tap the dish gently to level it. Return to the freezer for 1 to 2 hours, or until ready to serve.
8. Lift the cheesecake out using the parchment paper and cut into squares while it's still frozen. Garnish with fresh blueberries if you like.

Tip

This dessert prepares very well ahead of time: once fully frozen, wrap it tightly and it keeps for up to three months. Let it sit for about thirty minutes in the fridge, or about fifteen minutes at room temperature, before serving.

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