Easter Berry Cheesecake

March 25, 2013 By sweet_raw In cake 5 Comments

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??

Raw Strawberry Lemon Cheesecake

Makes one 12" cheesecake

Crust

1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

1 teaspoon pure vanilla

Grind the almonds into a flour in a food processor.

Add the raisins and continue grinding until broken down.

Add the coconut and vanilla. Grind again to incorporate.

Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

Press evenly into the bottom of a 12" spring form pan.

Filling

4 cups quartered strawberries OR mixed berries

3 cups cashews

3/4 cup + 2 tablespoons lemon juice

2/3 cup agave or other liquid sweetener

Pinch of salt

Lemon zest (from all juiced lemons)

1 cup melted coconut oil

Blend all except the oil in a high speed blender (may need the tamper).

Add the oil and blend again (or whisk in) until completely smooth.

Pour the filling evenly over the crust.

Chill in the freezer for 4-6 hours and then in the fridge for at least 8 hours, or overnight.

Garnish with berries or whatever else your heart desires!

It's great as a large cake too, and I like the coconut shreds as a nice color contrast.

Or make the swirled lemon berry cheesecake version!

Download a copy of Raw Chocolate Dream eBook if you want to make delicious raw chocolates for Easter!

Here in Byron Bay there are heaps of raw food options. At a lovely resto called Conscious Cafe, they make incredible raw desserts. The girls and I enjoyed a slice of cake one sunny afternoon.

I indulged in the raw vanilla and caramel cake. It was absolutely delicious but too rich for me these days.

Uly ordered the vanilla and chocolate cheesecake. It was yummy!

Happy Easter!

Part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays

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5 Comments

Regain

February 26, 2015 at 08:44
Reply

I absolutely LOVE your sweets!! The Raw Strawberry Lemon Cheesecake was excellent! So tasty! Thanks for sharing it with all of us! :)

sweet_raw

February 26, 2015 at 19:16
Reply

Thank you so much! I'm glad you enjoyed the cake - its one of my favourite cheesecakes :D

Alisha Miles

February 27, 2015 at 18:47
Reply

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

Alisha Miles

February 27, 2015 at 18:48
Reply

That should read cornstarch or arrow root. Sorry!
sweet_raw

February 27, 2015 at 19:02
Reply

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!

Easter Berry Cheesecake