Coconut Berry Cheesecake

Coconut Berry Cheesecake.png

If you've been reading my blog for awhile or follow me on Instagram, you know that I love recreating desserts with a healthy twist!  You probably also know that one of my favourite desserts is cheesecake, which is why I'm so glad I was able to create one that is gluten-free, dairy free, vegan, and refined sugar free :)

Crust:
9 medjool dates (pitted)
1/4 cup almonds
1/2 cup walnuts
1/3 cup unsweetened shredded coconut

Filling:
1 cup raw cashews (soaked overnight, or for 30-60 mins in boiling water)
3/4 cup full fat canned coconut milk
1 tbsp coconut oil
1 tsp maca powder (or 1 tsp pure vanilla extract)
1 tsp lemon juice
3/4 cup water
3/4 cup strawberries
Liquid stevia to taste (or other liquid sweetener; i.e. maple syrup)

Topping
1/4 cup blueberries
3 tbsp warm water

Directions:
In a food processor, pulse nuts into a meal.  Add in pitted medjool dates and coconut, and pulse until combined (should be a paste/dough like texture that you can form into a ball with your hands).  Press crust mixture into a round baking pan lined with parchment paper, and place in freezer to set while you are making the filling.

For the filling, combine all ingredients in a blender and mix until creamy (similar to the consistency of a smoothie bowl, but a little runnier - can add a few more tbsp water if too thick).  Make sure you taste the mixture after you've added your sweetener - I only added about 20 drops of liquid stevia; if you are using maple syrup or other liquid sweetener you will likely only need a few tsp.  

Take the baking pan out of the freezer, and pour filling mixture on top of crust and spread evenly with a spatula.  For the blueberry topping, blend 1/4 cup blueberries (can be fresh or frozen - I used frozen and it worked fine) with 3 tbsp warm water.  Drizzle blueberry mixture on top of cheesecake, and place tin in the freezer for 3-4 hours until set.

Stores best in the fridge or freezer.  If you choose to store in the freezer, let the cheesecake sit out for 10-15 minutes at room temperature before eating (to allow consistency to soften a bit).  Enjoy!