No Bake Cheesecake with Berries
User Reviews
5
No Bake Cheesecake with Berries
Description
The No Bake Cheesecake with Berries uses a crust made from ground walnuts, cashews, and dates pressed into a tart pan, chilled to set. The filling is a creamy blend of soaked cashews, melted coconut oil, coconut milk, maple syrup, vanilla extract, and a pinch of salt, blended until smooth and thick. This mixture is poured into the chilled crust, then topped with an arrangement of fresh berries for visual appeal and contrasting textures.
The recipe calls for soaking cashews to achieve the filling's creamy texture, with a note that soaking in boiling water for one hour can substitute a longer soak. The crust's nut and date combination adds a natural sweetness and chewiness, complementing the smooth, mildly sweet filling. Placing the assembled cake in the freezer helps it firm up before serving.
The fresh berry topping adds brightness and a slight tartness, balancing the rich cashew filling. This cheesecake is ideal for occasions where a baked dessert isn’t needed or convenient, and the natural ingredients provide a pleasing flavor profile. The note about preparation time excluding soaking reminds the cook to allow extra time for this step.
Ingredients
Crust
- 1 cup walnuts
- ½ cup cashews
- ½ cup dates soaked in warm water for 10 minutes, then drained, pitted
- ¼ teaspoon vanilla extract pure
- pinch of sea salt
Filling
- 1.5 cups cashew nuts soaked in water 4-6 hours then drained (NOTE: If short on time, pour boiling hot water over the cashews, soak for 1 hour, then drain, raw
- ⅓ cup coconut oil melted
- ½ cup coconut milk
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract pure
- pinch salt
Decoration
- 6 strawberries
- 12 raspberry
- 10 blueberries
- 6 blackberry
Instructions
- Add walnuts & cashews to food processor and process into a meal. Add in the drained dates and process until the mixture starts to come together and forms into a ball. Add in vanilla extract and pinch of salt and pulse several times.
- Lightly grease an 8 " tart pan with a removable bottom and line it with parchment paper. Transfer nut/dates mixture to the prepared tart pan and using plastic wrap press it out evenly. Be sure to create an even bottom & sides so it doesn't break off. Place into the freezer for at least 30 minutes.
- Clean the bowl of the food processor and place the drained cashews in it. Process until creamy mixture forms. Add in coconut oil, coconut milk, maple syrup, vanilla extract and a pinch of salt. Blend until the mixture is smooth, thick and creamy.
- Pour the almond cream into the chilled crust and spread out evenly. Line the edge with fresh strawberries (halved), place blueberries & blackberries in the middle, and circle them with fresh raspberries. Cover and place in the freezer for at least 30 minutes.
- To serve, let the tart thaw for 10 minutes before slicing. Enjoy!
Notes
- Cashews must be soaked for 4-6 hours or in boiling water for 1 hour to achieve a creamy filling texture.
- The preparation time does not include soaking times, so plan accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Serving | 152g | |
| Calories | 371kcal | 19% |
| Carbohydrates | 34.4g | 11% |
| Protein | 7.1g | 14% |
| Fat | 25.6g | 39% |
| Saturated Fat | 9.8g | 49% |
| Polyunsaturated Fat | 15.8g | 93% |
| Sodium | 39mg | 2% |
| Fiber | 4.9g | 20% |
| Sugar | 20.9g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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