Ombré Raw Berry Cheesecake
“This raw berry cheesecake has been made with three layers that are flavoured and coloured by our berry powders: Wild blueberry, Blackcurrant and Lingonberry. Once the cake is ready, you can decorate it with melted chocolate or whatever you fancy!”
Preparation Time
30 minutes
Cooking Time
None, but the cake needs to set in a fridge for at least 4 hours or overnight
Servings
1 cake
Ingredients
Base:
- 1/2 cup cashews
- 1/2 cup oats
- 1/2 cup dates
- 1 tbsp coconut oil
Filling:
- 2 1/2 cups cashews
- 4 tbsp coconut oil
- 3 tbsp maple syrup/honey
- 1/2 cup coconut milk
- 1 tbsp lemon juice
- 2 tbsp of each 3 flavours of Arctic Power Berries berry powders (Wild blueberry, Blackcurrant & Lingonberry)
Directions
- To make the base for the cheesecake, start by combining the oats and cashews in a food processor and pulse these until finely ground. Add in the dates and coconut oil and blend so that everything is well combined and sticks together.
- Pour the mixture into a loose bottom cake tin (we used a 20cm) and press into the base to create a flat surface. Pop this into the freezer. For the filling, combine all of the ingredients (apart from the berry powders) in a food processor or high powered blender and blitz until smooth and creamy.
- Divide the mixture into three bowls and stir each of the berry powders into different bowls to create three colours.
- Start by layering one of the berry fillings onto the base and allow this to chill in the freezer for around an hour before repeating this process with the other layers.
- Allow the entire cake to set for at least 4 hours or overnight.
- Once the cake is ready, leave to thaw a little, then carefully remove from the tin and decorate with melted chocolate or whatever you fancy!
