NO-BAKE BERRY CHEESECAKE

SERVES 14 PORTIONS

FOR THE CRUST MIX

1/4 cup (36 g) raw almonds

1/4 cup (45 g) Medjool dates, pitted

Pinch of salt

FOR THE CHEESECAKE FILLING

1 1/2 cups (210 g) raw cashews, soaked in warm water for 30 minutes

1/2 cup (120 ml) water

1/4 cup (60 g) plain coconut milk yogurt

3 tbsp. (45 ml) maple syrup

1 tbsp. (15 ml) lemon juice

Pinch of salt

FOR THE BERRY TOPPING

3/4 cup (109 g) fresh blackberries

3/4 cup (109 g) fresh blueberries

3 tbsp. (27 g) coconut sugar

2 tbsp. (28 ml) water

NUTRITIONAL VALUES

Calories: 606kcal
Fat: 27.5g (5.4g S.Fat)
Carbs: 89.5g
Protein: 9.8g
Sugar: 69.2g
Sodium: 66mg

METHOD

TO MAKE THE CRUST
In a food processor, combine all the ingredients and pulse until the mixture resembles coarse sand. Set aside. Pour into a bowl.

TO MAKE THE CHEESECAKE FILLING
The cashews should be drained and rinsed. In a high- speed blender, combine all of the ingredients and puree until completely smooth. Place in the refrigerator to chill until ready to assemble.

TO MAKE THE BERRY TOPPING
Bring all of the ingredients to a boil in a small saucepan over medium heat. Reduce the heat to medium-low and continue to cook, stirring occasionally, for 7 to 10 minutes, or until the berries have broken down and the mixture has thickened.

Fill each small glass serving bowl with 2 tbsp (16 g) of the crust. Gently press down on the crust to compact it. Next, carefully spoon 5 to 6 tbsp (75 to 90 g) of the cheesecake filling into each bowl; lightly tap down to settle the filling.

You can chill the glasses for 10 minutes before the final step, but it isn't necessary; it just makes the filling firmer for the topping to sit on. Finally, spoon 2–3 tbsp (28–45 g) berry topping into each glass. Refrigerate for 30 minutes before serving.