Calories 405, Fat 33g, Saturates 18g, Carbohydrates 16g, Sugars 13g, Protein 8.3g, Salt 0.05g
Line the base of a 20cm springform tin with parchment paper and grease the bottom and sides really well with coconut oil.
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.
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.
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.
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.
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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