Raw Blackberry, Raspberry and Almond Cheesecake

Servings: Serves: 10

Nutritional Information:

Per 100g

Calories 405, Fat 33g, Saturates 18g, Carbohydrates 16g, Sugars 13g, Protein 8.3g, Salt 0.05g


Ingredients

For the Base:

For the Raspberry Layer:

For the Blackberry Layer:

Method

1

Line the base of a 20cm springform tin with parchment paper and grease the bottom and sides really well with coconut oil.

2

Add all the ingredients for the cheesecake base to a high powered blender and pulse together, scraping down the sides regularly, until everything is combined and you have a sticky, crumbly dough.

3

Press this mixture into the base of the tin as evenly as possible. Put the whole tin into the freezer while you make the other layers.

4

For the raspberry layer, add all the ingredients to a clean blender and process until very smooth. Remove the base from the freezer and pour over the topping, evening out as you go. Place back into the freezer.

5

Complete the blackberry layer in exactly the same way as above and use this to top the raspberry layer, smoothing out the top as much as possible. Give the tin a sharp tap on the worktop to get rid of any air bubbles.

6

Freeze the cheesecake overnight and remove it 15 minutes before serving to make cutting easier. This can be stored for several weeks in the freezer.

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