This week has been tough! Challenging – but tough! So there you go, thats my excuse for taking so long to post this recipe!

If you are following me on IG, you would have seen these little beauties…

My Raw Triple Berry Cheesecakes! These are so refreshing, you can make them as sweet as you want but i like to contrast the layers a little bit so you get that sweetness and tang with some of the berries!

The recipe is below…but adjust the sweetness according to your taste!

Ingredients

Simple Crust:

1/2 C Almonds
1/2 C Dates (soaked in water and drained)
1 T Chia (can omit but i like Chia 🙂 )
1/2 t Vanilla Extract
1-2 T Water to combine
Pinch of salt

Blueberry Layer:

1/2 C Raw Cashews (soaked over night and drained)
1 C Frozen Blueberries
2 T Agave
2T Lemon juice
1T Coconut oil

Raspberry Layer:

1/2 C Raw Cashews (soaked over night and drained)
1 C Frozen Raspberries
1/2 T Agave
1/4 C desiccated coconut
1T Coconut oil

Strawberry Layer:

1/2 C Raw Cashews (soaked over night and drained)
1 C Frozen Strawberries
1T Lemon juice
1T Coconut oil

Extras:

Berries to decorate (frozen or fresh)

Method

Process all the crust ingredients and press in tin, muffin cups or whatever you want to put the ‘cheesecake’ in (I use muffin patties for individual cheesecakes) and pop it in the fridge while you make the filling
Start with the Blueberry layer…
Process cashews until smooth
Add the remaining filling ingredients and continue blending until smooth
Pour the filling on top of the bases
Pop it in the freezer to set
Repeat steps 3, 4 and 5 for the Raspberry and Strawberry layers.
Put whatever toppings on that you want and pop them in the freezer to set.
Let them thaw for 5-10mins before eating, or – enjoy them frozen if you can’t wait! 😉

Hope you enjoy the recipe! Please let me know if you try the recipe!