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CHILLED BERRY FRUIT CHEESECAKE

No oven, no stress — just pure decadence. 
The cheesecake starts with a nutty, naturally sweet crust, followed by silky-smooth, berry-infused cream layers made from each fruit. These layers create a beautiful stripped effect throughout the cake.
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Equipment

  • food processor
  • high powered blender or thermo-mix blender
  • 1 loose fit springform cake pan 24-26cm or 9-10 inches in width
  • baking paper

Ingredients
  

**** PRE-SOAK RAW CASHEW NUTS BEFORE MAKING THIS RECIPE. AMOUNT IS IN THE FILLING SECTION. THE NUTS NEED TO BE SOAKED FOR AT LEAST 4-6 HOURS OR OVERNIGHT.

FRUITY NUT BASE

  • 65g or 1/2 cup slivered, flaked or whole almonds
  • 40g or 1/4 cup macadamia nuts
  • 35g or 1/3 cup plus 1 Tbsp desiccated coconut
  • 10g or 1 Tbsp almond meal
  • 40g or 1/4 cup dried cranberries
  • 35g or 2 large medjool dates (deseed and break into small pieces)
  • 2 tbsp coconut oil (refined)
  • 1 tbsp berry juice or filtered water
  • 1 small pinch of salt

BLUEBERRY FILLING

  • 2 cups raw cashews before soaking. The nuts expand while soaking so you will end up with more than 2 cups use all the nuts.
  • 1 cup or 250g plant based sour cream (If you are unable to find sour cream replace with plant based yoghurt, such as almond, cashew, soy or coconut)
  • 1 1/4 cups or 235g defrosted blueberries (make sure they are drained of any juice. I defrost over night in a collander or seive).
  • 2 tbsp fresh lemon juice
  • 1/4 cup plus 2 Tbsp light coloured agave or rice syrup (or sweetener you prefer) Choose light coloured sweetener (it keeps the berry colours natural)
  • 2-3 good pinches of pink Himalayan sea salt
  • 1/2 cup plus 1Tbsp refined coconut oil. (refined coconut oil has no taste)

STRAWBERRY FILLLING

  • 2 cups raw cashews before soaking. The nuts expand while soaking so you will end up with more than 2 cups use all the nuts.
  • 1 cup or 250g plant based sour cream (If you are unable to find sour cream replace with plant based yoghurt, such as almond, cashew, soy or coconut)
  • 1 1/4 cups or 270g defrosted strawberries (make sure they are drained of any juice. I defrost over night in a collander or seive).
  • 2 tbsp fresh lemon juice
  • 1/4 cup plus 2 Tbsp light coloured agave or rice syrup (or sweetener you prefer) Choose light coloured sweetener (it keeps the berry colours natural)
  • 2-3 good pinches of pink Himalayan sea salt
  • 1/2 cup plus 1Tbsp refined coconut oil. (refined coconut oil has no taste)

Instructions
 

METHOD FOR THE BASE CRUST

  • Prepare the cake pan:
    Line the bottom of a springform pan with baking paper. Lightly brush the lined base and sides of the pan with coconut oil. Set aside.
    Make the base:
    *Transfer the processed nuts to a large mixing bowl.
    *Add the shredded coconut, almond meal, cranberries, and dates to the food processor. Pulse until a fine crumb forms.
    *Add this mixture to the bowl with the nuts.
    *Measure out the coconut oil and berry juice (or filtered water), and add them to the dry mixture.
    *Stir well until the mixture is evenly combined.
    Assemble the base:
    *Pour the base mixture into the prepared springform pan.
    *Use a spatula or the back of a spoon to press the mixture down firmly and evenly.
    *Smooth the surface, then refrigerate while preparing the filling.

BLUEBERRY FILLING METHOD

  • Prepare the blueberry cream layer:
    *After the cashews have finished soaking, rinse them well and drain thoroughly.
    *Add the cashews to a high-speed blender or Thermomix, along with the sour cream, blueberries, lemon juice, agave syrup, and a pinch of salt.
    Blend on high for about 30 seconds. Stop to scrape down the sides, then blend again. *Repeat this process a couple of times until the mixture is completely silky smooth and creamy.
    Add the coconut oil:
    *Pour in the coconut oil and blend on high again until fully combined.
    *Taste the mixture and adjust as needed—add more lemon juice, salt, or sweetener to balance the flavor to your liking.
    Set aside:
    *Pour the blueberry cream into a bowl and set aside.
    Prepare for the next layer:
    *Rinse out the blender or Thermomix before making the next berry cream layer.

STRAWBERRY FILLING METHOD

  • Prepare the strawberry cream layer:
    Once the cashews have finished soaking, give them a good rinse and drain off any excess water.
    Add the soaked cashews to a high-speed blender or Thermomix, along with the sour cream, strawberries, lemon juice, agave syrup, and a pinch of salt.
    Blend on high for 30 seconds. Stop to scrape down the sides, then blend again. Repeat this process a couple of times until the mixture is completely silky smooth and creamy.
    Add the coconut oil:
    Add the refined coconut oil and blend again on high until fully incorporated.
    Taste the mixture and adjust if needed—add more lemon juice, salt, or sweetener to suit your preference.
    Set aside:
    Pour the strawberry cream into a bowl and set aside.

CHEESECAKE ASSEMBLY

  • Remove the crust: Take the fruit-and-nut base out of the fridge and place it in front of you.
    Set up the fillings: Place the two bowls—one with the blueberry filling and one with the strawberry filling—beside you.
    Use measuring cups for consistency: Have a ¼ cup measuring cup for each filling to avoid mixing colors.
    Begin layering:
    Start by pouring ¼ cup of the blueberry filling into the center of the crust.
    Next, pour ¼ cup of the strawberry filling directly into the center of the blueberry layer.
    Continue alternating the two fillings, ¼ cup at a time, always pouring into the center of the previous layer.
    This will create a beautiful ripple or bullseye pattern as the layers spread outward.
    Finish: Keep alternating until all the filling is used up.
  • FINAL STEPS AND SERVING
  • DO NOT TAP THE PAN THROUGH THE PROCESS, LET GRAVITY DO ALL THE WORK.
    Do not tap or shake the pan during the filling process—let gravity create the layers naturally.
    Once all the filling has been used, gently place the cheesecake in the fridge and allow it to set for 6–8 hours or overnight, until firm.
    When ready, remove the cheesecake from the fridge. It should be nice and firm.Decorate as desired, then transfer to a serving plate. Keep refrigerated until ready to serve.
    This cheesecake is best served straight from the fridge, as it will be firmer and easier to cut.
    Use a long-bladed chef’s knife for slicing. Run the blade under hot water, wipe it dry with a clean towel, and make your cut.Clean the knife between slices for neat, clean edges.
    The cheesecake is rich, so small slices are ideal.
    Store in the refrigerator for up to 5 days.
    Freeze for up to 3 months (wrap well to prevent freezer burn).