Raw Vegan Lemon Berry Cheesecake With Berry Sauce
The long-awaited Lemon Cheesecake with Berry Sauce Recipe from my food journal days 1-4:
I try to prepare a dessert to keep in the freezer so that I can have sweet treats on demand. This year I’ve found a lot more Raw Vegan packaged snacks that I have been trying. So I didn’t really need to make a dessert right away. But I’m sure glad I did.
Many of my raw food inspirations come from Pinterest. In fact Christine and I both keep Raw Vegan Boards on our Pinterest accounts (hpesthetics and glowwithhealth) to share with those trying to find something to inspire them. Be sure to check them out, you’ll find our personal recipes and some of what has triggered our creative juices.
Today’s recipe is my Lemon Berry “Cheesecake” with a Mixed Berry Sauce.
8 x 8 square pie/brownie cake pan
Measuring cups and spoons
The Citrus Cheesecake Batter:
Cashews (2 1/2 cups, soaked overnight, drained & rinsed)
Vanilla Powder (1 teaspoon)
Lemon (juice of 3)
Lemon (zest of 1)
Orange (Juice of 1)
Orange (zest of 1)
8 Medjool Dates (pitted)
Agave Nectar (1/4 cup)
The Mixed Berry Sauce:
2 Pint Strawberries (remove stems)
1 Pint Blackberries
4 Medjool Dates (pitted)
Juice of ½ lime
Cake Pan Prep:
Line the bottom and sides of the cake pan with parchment paper. Take several of the larger strawberries and thinly slice them (about 1/8-1/4 inch) from the top of the strawberry to the bottom. Place a single layer of strawberry slices on the bottom and around the perimeter of the cake pan.
Set aside ½ cup of Cashews.
In a high-speed blender blend all the Cake batter ingredients, except the set aside Cashews, and blend until smooth.
Tip: You’ll probably have to scrape down the sides several times with a spatula. It may take up to five minutes to get it blended. If the batter seems too thin and pours out easily, slowly add the ½ cup of set aside cashews until you get a thick consistency. (The batter should not pour out of the blender easily. It should need a spatula to scrape it all out.)
Pour the batter into the cake pan. Cover with plastic wrap and place on a flat surface in the freezer for 1 hour or until the batter is firm.
While the batter is in the Freezer, set aside 4 large strawberries to be used as garnish later. Then blend the rest of the Mixed Berry Sauce ingredients together and set aside in a bowl or jar.
Upon removing the cake batter from the freezer, uncover and pour the Mixed Berry Sauce into the Cake pan until the Strawberry slices are fully covered. Reserve the extra sauce in a container and place in the refrigerator covered. Cut a piece of parchment paper to fit inside the Cake pan and gently lay it on top of the sauce. Cover and return it to the freezer for 1-2 hours until the sauce is firm.
Remove the Lemon Cheesecake with Mixed Berry Sauce from the freezer and cut into squares of equal size. Uncover and place a large plate on top of the cake pan. While holding the plate firmly against the cake pan, quickly flip and allow the cake to drop onto the plate.
Tip: You may need to let the cake thaw depending on how long you keep it in the freezer.
When the Cake is on the plate remove the parchment paper. Slice the cake into 9 pieces of equal size.
Pour a small amount of the Mixed Berry sauce in the middle of each serving plate. Place a slice of cake in the center of the sauce and garnish with slices or diced strawberry.
Tip: It’s best to slice the cake into individual servings to store in the freezer. Wrap each slice in parchment paper, ensuring the parchment paper rests on the cake without air pockets. Then wrap in plastic wrap and place in the freezer. This will keep up to 3 months. Be sure to thaw thoroughly before serving.
Facebook: Heather Petersen HP Esthetics
Instagram: HP Esthetics
Pinterest: HP Esthetics
You can read about my past 36 months at www.eczemancipated.com For more information on TSA/RSS, check out www.itsan.org, the International Topical Steroid Addiction Network.
Posted in Recipes, Wellness and tagged with dairy-free, dessert recipe, gluten free, raw vegan, Red Skin Syndrome
Leave a Comment
Hi, I’m Christine, thanks for stopping by! As a fibromyalgia thriver (symptom-free for over 10 years now thanks to diet and lifestyle changes), it is my passion to share the healing power of food.
As an RN and Holistic Nutrition Practitioner, it is my desire to empower you to take charge of your life.
Let’s journey together to glowing health. Learn More
Your Health Transformation Starts Here!
Sign up to get FREE healthy lifestyle tips and recipes!
Looks great, just curious if I can use almonds or any other nut instead of cashews for the batter??? Looking forward to trying it!
Good question! Yes you can use macademia nuts or you can use partly coconut flesh to cut down on the nuts if you wanted. Other nuts like almonds do not give that creamy texture that macademia or cashews give so it wouldn’t be the same. I hope that helps! Enjoy.:)
Grazie Cara! Gustatelo.