Summer Berry Lime & White Chocolate Cheesecake
Raw, vegan, gluten-free cheesecake full of flavor!
Equipment
- 6” or 8” cake ring, cake collar, parchment paper, high-speed blender, food processor, squeeze bottle, piping bag, 1M tip
Ingredients
Berry Lime Crust
- ¾ cup desiccated medium shred coconut
- ¼ cup berry powder, I used acai berry powder, you can also use maqui berry powder
- ¼ cup powdered coconut sugar
- 1/8 tsp Himalayan salt
- ¾ cup almonds, soaked and dehydrated
- 2 tbsp coconut nectar, maple syrup or agave
- 1 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp melted coconut oil
- 8 drops vanilla essence, or 1 tsp vanilla extract
Blackberry Ginger Filling
- ¾ cup cashews, soaked for 2 hours and rinsed
- ¾ cup fresh or frozen blackberries; if frozen, measure after thawed and drain liquid
- ¼ cup almond milk
- ¼ cup coconut nectar, maple syrup or agave
- 1 tbsp lemon juice
- ½ tbsp sunflower lecithin
- 1 tsp grated ginger
- ¼ cup melted coconut oil
White Chocolate Filling
- 1 cup cashews, soaked for 2 hours and rinsed
- ½ cup almond milk
- ¼ cup coconut nectar, maple syrup or agave
- ½ tbsp sunflower lecithin
- 6 drops vanilla essence or 1 tsp vanilla extract
- 50 g cacao butter melted (yields ¼ cup melted)
Blackberry Frosting
- ¼ cup + 2 tbsp cashews, soaked for 2 hours and rinsed
- ¼ cup + 2 tbsp fresh or frozen blackberries; if frozen, measure after thawed and drain liquid
- 2 tbsp almond milk
- 2 tbsp coconut nectar, maple syrup or agave
- ½ tbsp lemon juice
- 1.5 tsp sunflower lecithin
- ¼ cup melted coconut oil
Instructions
Berry Lime Crust
- Process shredded coconut, berry powder, coconut sugar and salt in a food processor until a flour is formed.
- Add almonds and pulse until combined but still chunky for texture.
- Add remaining ingredients and pulse until batter starts sticking together.
- Line your cake ring with a cake collar and place on a lined tray.
- Place batter in bottom of cake ring pressing firmly and smoothing out with a back of a spoon.
- Set in fridge while making filling.
Blackberry Filling
- Blend all ingredients in a high-speed blender except coconut oil until smooth.
- Add coconut oil and blend until well combined.
- Pour cheesecake layer on top of crust and pat on counter to remove air bubbles and even out layer.
- Reserve 2 tbsp and place in a squeeze bottle for marble decoration on top.
- Set in freezer while making white chocolate layer.
White Chocolate Filling
- Blend all ingredients except cacao butter until smooth.
- Add cacao butter and blend until well combined.
- Pour on top of blackberry layer and pat on counter to remove air bubbles.
- Using a squeeze bottle filled with the blackberry filling, create dots going in a circle on the white chocolate layer. Use a toothpick to create a marbled effect.
- Set in freezer minimum 6 hours or overnight.
Blackberry Frosting
- Blend all ingredients in a high-speed blender except coconut oil until smooth.
- Add remaining ingredients and blend until well combined.
- Place in a sealed shallow container and set in fridge overnight.
- If the frosting is still too soft for piping place in freezer for 30 minutes to firm up.
Assembly
- Remove cake pan from freezer, place a solid jar on countertop and place cake ring right side up on top of jar.
- Pull cake ring down firmly until the cake ring is removed.
- Remove the cake collar and thaw at room temperature approx. 30 minutes before slicing. Option to thaw in the fridge for 4 to 6 hours.
- Thawing times will vary depending on the environment.
- Add blackberry frosting to the piping bag with a 1M tip. Hold piping bag in center above slice towards the back. Using even pressure, pipe frosting creating a stack.
- Garnish with an edible flower.
- Storage: Sealed container in freezer for 1 month.