Raw Berry Bliss + Cacao Magic Cheesecakes

These luscious raw, gluten-free, + dairy-free cheesecakes are super simple to make! They just require a bit of patience, as they need around 5 hours in the freezer before they’re ready to be savored. I love making either a Berry Bliss or Cacao Magic cheesecake in the morning (right after my breakfast smoothie) so that we’ll have an irresistible, nourishing dessert packed with plant-based protein, fiber, antioxidants, vitamins, and minerals waiting after dinner!

Gather This:

Berry Bliss Cheesecake Crust 

• 1 cup raw pecans
• 1 cup medjool dates
• 1/2 tablespoon Berry Bliss Superfood + Protein Blend 
• sea salt (just a pinch)

Berry Bliss Cheesecake Filling 

• 1.5 cups raw cashews (soaked for 1 hour)
• 1 juiced lemon
• 1/3 cup melted coconut oil
• 1/2 cup Berry Bee Manuka Honey
• 1/2 cup and 2 tablespoons coconut milk
• 1 teaspoon vanilla

Berry Bliss Cheesecake Toppings

• strawberries
• blackberries
• blueberries
• goji berries
• golden berries

Cacao Magic Cheesecake Crust

• 1 cup raw pecans
• 1 cup medjool dates
• 1/2 tablespoon Cacao Magic Superfood + Protein Blend
• sea salt (just a pinch)

Cacao Magic Cheesecake Filling

• 1.5 cups raw cashews (soaked for 1 hour)
• 1 juiced lemon
• 1/3 cup melted coconut oil
• 1/2 cup Cacao Bee Manuka Honey
• 1/2 cup and 2 tablespoons coconut milk
• 2 tablespoons peanut butter
• 1 teaspoon vanilla

Cacao Magic Cheesecake Toppings

• cacao nibs
• almond slivers
• chopped walnuts

Do This:

1. Pulse the dates in a food processor and remove once they’ve formed a ball consisting of small pieces. Process the pecans into a meal and mix with the dates to create a dough.

2. Grease a muffin tin and scoop about one tablespoon of the crust into the sections and press down with your fingers to pack the crust dough in. Cool the crust in the freezer.

3. Blend all the cake filling ingredients until smooth and then divide amongst the tin. Freeze for about 5 hours after covering with plastic wrap until the cheesecakes have hardened.

4. Pop the cheesecakes out (use a butter knife to make it easier!) and then sprinkle on your toppings!

You’ll end up with about 12 servings, which will last in the freezer for a week to two weeks. 

 

What are your favorite cheesecake toppings? Share them with us on Twitter with #myphilosphie!