Enjoy your 4th of July with this very tasty and delicious raw vegan berry cheesecake!
Course Dessert
Cuisine American
Prep Time 30 minutesminutes
Freeze Time 4 hourshours
Total Time 4 hourshours30 minutesminutes
Servings 8servings
Calories 397kcal
Author Dr. Julie Jack
Equipment
Food Processor
High-Speed Blender
7-inch Springform Pan
Ingredients
Pie Crust
1cupraw almonds
1cupmedjool dates
1/4cupshredded coconut
Pie Filling
1 1/2cup raw cashews
1frozen ripe banana
1/2cupmaple syrup
1tspvanilla extractalcohol-free
juice of 1 lemon
Toppings
1cupfresh blueberries
1cup fresh strawberries
Instructions
Pie Crust
In a food processor with an S-blade, combine all pie crust ingredients and process until well incorporated. *Note: for a smoother crust, process the almonds first, then add in and process the rest of the ingredients.
Pie Filling
In a high-speed blender, blend all pie filling ingredients until you've reached a smooth consistency.
Preparation
Evenly spread out the pie crust in a 7-inch springform pan.
Top the crust with the pie filling.
Place the cheesecake in a freezer for a minimum of 4 hours.
Top the cheesecake with strawberries and blueberries before serving.