DessertsVegan/Plant based Recipes

Lucia’s Berry Special Cheesecake

Who doesn’t love a great cheesecake? Especially when it’s healthy, gluten-free, raw, and tasty enough to serve at a large wedding rehearsal dinner! That’s exactly what I did with this cheesecake when our oldest son got married and it was a real hit. Here is this great recipe for your enjoyment.

Print Pin
No ratings yet

Lucia Tiffany's Berry Special Cheesecake

 
Course Dessert
Cuisine GF, gluten free, Raw, Vegan
Keyword cheesecake
Prep Time 15 minutes
Chilling 5 hours
Total Time 15 minutes
Servings 12 pieces
Author Lucia Tiffany MPH

Ingredients

Crust

  • 1 ½ c. almond meal
  • 2 T. carob powder
  • ½ c. maple syrup
  • ½ c. coconut oil
  • ½ t. salt
  • 1 t. Ceylon cinnamon or 3/4 tsp. ground coriander + 1/4 tsp. ground anise
  • Melt coconut oil.
  • Add maple syrup. salt, carob, and cinnamon then mix in almond meal. Press into 9” springform pan that has been lined with parchment paper. Place in fridge to harden.

Filling

  • 2 c. soaked cashews soaked at least 4 hrs.
  • ¼ c. lemon juice
  • ¾ c maple syrup
  • c. coconut oil melted
  • 1 t. vanilla
  • ¾ c. blueberries
  • ¾ c. drained crushed pineapple

Instructions

  • Put all ingredients except fruit into hi-speed blender. Blend till smooth.
  • Divide filling into 2 portions.
  • Blend pineapple with 1 portion of filling and blueberries with other half.
  • Using a 1/2 cup measuring cup, pour filling, one cup at a time, right in center of cheesecake pan, alternating light and dark filling. Do not jiggle or mix the colors. Carefully place in freezer, sitting level, and freeze until solid, 6 hours or overnight.
  • When ready to serve, decorate with fruit and serve.
  • Cover tightly with plastic to store in freezer for a longer time.
Tags
Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back to top button
Close