Hello everybody, it is Brad, welcome to my recipe site. Today, I will show you a way to prepare a special dish, raw vegan berry cheesecake. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Raw Vegan Berry Cheesecake is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Raw Vegan Berry Cheesecake is something which I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook raw vegan berry cheesecake using 15 ingredients and 14 steps. Here is how you can achieve it.

The ingredients needed to make Raw Vegan Berry Cheesecake:

1. Take Crust
2. Take 1 cup packed pitted Medjool dates
3. Get 1 cup raw walnuts (can also use almonds)
4. Make ready 2 teaspoons maca powder (optional–adds a nice malty flavor)
5. Take Filling
6. Take 1 1/2 cups raw cashews (quick-soak by covering the cashews with boiling hot water, soak uncovered for 30 minutes, then drain)
7. Take 1 large lemon, juiced
8. Take 1/3 cup coconut oil, melted
9. Take 1/2 cup maple syrup
10. Prepare 2/3 cup full-fat coconut milk or coconut cream
11. Make ready 3/4 cup raspberries
12. Make ready 1 teaspoon hibiscus powder (optional–makes a brilliant pink color)
13. Make ready 3/4 cup blueberries
14. Prepare 2 teaspoon blue butterfly pea flower powder (optional–makes a vibrant blue color)
15. Take 3/4 cup blackberries

Steps to make Raw Vegan Berry Cheesecake:

1. If using springform pans: Wrap one 9-inch or 4 4-inch springform pans with 1-2 layers of aluminum foil, covering the bottom and the sides. Lightly coat the bottoms and sides with coconut oil. Cut a circle of parchment paper for the bottom of the pan. Place about ½ cup of the crust mixture in each the 4” pans (or all of it for the 9” pan) and pack down tightly with the bottom of a glass or back of a spoon (the glass works best). Place in the freezer to firm up while you make the filling.
2. If using cupcake tins: Line cupcake tins with parchment paper. Press paper down into the tin using a small measuring cup or the bottom of a glass. Place about 2 tablespoons of the crust mixture in the parchment paper “cups” and pack down tightly with the bottom of a measuring cup, the bottom of a glass, or back of a spoon. Place in the freezer to firm up while you make the filling.
3. To make the crust: • Add dates to a food processor or blender until it turns into paste and forms into a ball. Remove and set aside. • Next, blend the walnuts into a coarse meal. Add dates and maca (if using) to the nut meal and blend until a chunky dough forms, which holds together when you squeeze it between your fingers.**
4. Add all filling ingredients, except berries, hibiscus powder, and blue butterfly pea flower powder, to a blender and mix until very smooth. I had to blend it for a while in my regular blender, but if you have a Vitamix, this part of the process should go quickly. If the mixture doesn’t look completely smooth, you can add a bit more coconut milk.
5. Set aside two cups of the filling.
6. Add the raspberries and hibiscus (if using) to the filling that remains in the blender. Blend until the color is uniform.
7. Divide the raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.
8. Place 1 cup of filling in the blender and add the blueberries and blue butterfly pea powder (if using). Blend until the color is uniform.
9. Divide the blueberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.
10. Place the remaining cup of filling in the blender and add the black raspberries. Blend until the color is uniform.
11. Divide the black raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.
12. Freeze until firm.
13. Remove from freezer, and pop the cakes out of the tins or pans and place on plates. Allow to sit at room temperature before serving – 10 minutes for cupcakes, 20 minutes for 4” or 9” cakes. Make sure they don’t sit too long or they will get mushy.
14. The cakes, if removed from the tins or pans and placed in an airtight container, will keep in the refrigerator for 2-3 days, or the freezer for up to 2 weeks.
15. Ready to serve and ENJOY!

So that’s going to wrap this up for this special food raw vegan berry cheesecake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!