Vanilla Berry Cheesecake

An easy, no bake cheesecake recipe. Luxurious, creamy, sweet, customizable, and seriously amazing. It features a rich, nutty crust topped with a creamy, tangy cheesecake filling and a colorful blueberry topping.

The BEST cheesecake recipe! It's easy to make and SO darn good.  

It is packed with nutrients since it is made with whole, unprocessed ingredients like nuts, fruit, coconut and natural sweeteners.

For those who wish to treat themselves to a tasty pleasure, guilt-free, this delicious cheesecake with its creamy texture is the ideal perfectly zingy afternoon treat or dessert, and is a much healthier option than traditional cheesecake,

This recipe is one I go back to over and over. You can make with many different fillings or toppings.  I have used different berries or cherries, passionfruit, kept it simply lemon, added almond or peanut butter, change the nuts in the base and so on.  It is up to you. Feel free and be inspired to create your own masterpiece.

It’s also a stunner to look at, and will be a star at a dinner party or special occasion. It's food like this that reminds me how amazing nature is. Can you believe this is 100% plant-based, no refined sugar and no processed ingredients.

Doesn’t get any better than that!

 

Course Dessert, Snack

Ingredients

Base Crust

• 1 1/2 cups walnuts, almonds or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1 cup desiccated coconut

Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 banana big and ripe
• 1/2 cup milk of choice
• 1/2 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lemon juice and zest
• 2 teaspoons vanilla extract

Berry Sauce

• 2 cups berries
• 2 tablespoons water
• 2 tablespoons honey or maple syrup

Instructions

Base Crust

• Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the cheesecake out easier for cutting. Or use a pan with a removeable base.

  Place walnuts, almonds and coconut into a food processer and process until broken down and crumbly. Add dates and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your cheesecake base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

   

Filling

• Place all filling ingredients into a food processor and process until consistency is smooth and creamy. Scrape down the sides if needed. It may take a few minutes depending on the power of your food processor.

  Scoop the creamy filling onto the crust and spread it evenly with a spatula or back of a spoon.

  Place in the freezer while you make the berry sauce.

Berry Sauce

• In a small pot combine the berries, water and honey over low-medium heat.

  Mash the berries a little and let the mixture boil for a few minutes until it thickens.

  Remove from the heat and place in the fridge to further thicken.

  When cool pour the berry sauce on top of the cheesecake then cut into slices to serve.

  Store any leftover cheesecake slices in the freezer in airtight containers or zip lock bags, and unfreeze for 10 minutes before eating.

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites