DargonFruit Berry Raw Cheesecake
Pretty pink marbled no-bake cheese cake involves whipping and layering. Freezer-friendly cheese cake will be hard to tell that it's made from plant-based ingredients.
Ingredients
For Base:
- 1 cup raw almonds
- 1 cup medjool dates pitted
- ¼ cup raw cacao
- pinch of salt
For Cheesecake Layer:
- 2 cup cashews soaked overnight
- ¾ cup coconut cream full cream
- 6 tbsp coconut oil melted
- ½ cup rice malt syrup
- 1 tsp vanilla extract
- Juice of one lemon
- Zest of one lemon
For Dragonfruit Layer:
- 1 medium dragonfruit chopped
- ½ cup raspberries frozen or fresh
- 1 tbsp maple syrup
Instructions
- Line an 8x8 inch baking sheet with parchment paper.
- Blend almonds, dates, cacao powder and salt in a food processor until sticky and forms a dough.
- Press the dough evenly into the bottom of the lined pan using the back of a spoon or a flat spatula.
- Refrigerate while you prepare the filling.
- Add the dragon fruit, raspberries and maple syrup in a small saucepan and cook over medium heat, stirring occasionally for 2-3 minutes. Reduce heat to low and simmer until the fruit breaks down into a thick syrup approximately 5 minutes. Set aside to cool.
- Drain soaked cashews. Blend cashews, coconut cream, coconut oil, rice malt syrup, vanilla extract, lemon juice, and lemon zest in a food processor until smooth and creamy.
- Pour the cheesecake mixture into the pan, spreading evenly.
- Pour dragon fruit berry sauce on top of the cheesecake layer. Using a skewer or knife, make swirls through the cheesecake until it gives a marble look.
- Freeze for at least 4 hours or overnight.
- Thaw for 10 minutes before serving.