Easter Berry Cheesecake
It's almost Easter! How did that creep up so fast? At this very moment I'm writing this post from a cafe on the beach in Byron Bay, Australia. More posts on that when I return home next week.
Before heading off to Australia I made raw strawberry cheesecakes. I think they're perfect for Easter and Spring! Light, fruity and delicious. We enjoyed individual sized cakes but the recipe will make a 12" cake. This is just the recipe for my raw lemon berry swirl cheesecake, but with the berries blended into the filling instead of swirled in.
I made a simple strawberry sauce to go on top. A blend of strawberries, dates, and lemon juice, to taste. For the mini cheesecakes I made the crust out of coconut, coconut oil, cashews, and dates.
Wishing you a great Easter! What treats will you be making??
5 Comments
I absolutely LOVE your sweets!! The Raw Strawberry Lemon Cheesecake was excellent! So tasty! Thanks for sharing it with all of us! :)
Thank you so much! I'm glad you enjoyed the cake - its one of my favourite cheesecakes :D
thank you for posting this recipe! I made it and it was delicious; however, it did not firm up like cheesecake. It actually was runny. Any suggestions on how to make it better? I will say I used frozen berries as that was all I had on hand. Otherwise I followed the recipe exactly. Could I add cornstarch of arrow foot to thicken? Thank you! Alisha
That should read cornstarch or arrow root. Sorry!
Hi Alisha, in that case it needs longer chilling time. The best thing is to put the cake into the freezer for 4-6 hours and then into the fridge for at least 8 hours. Since you've already made it, chill it in the freezer for a few hours and back into the fridge until firm. Glad you tried it! :) NO cornstarch or arrowroot. Take care!