Blackberry Cashew Cheesecake

Blue & Blackberry Cashew Cheesecake
This Blue & Blackberry Cashew Cheesecake is a guaranteed hit—loved by all, without exception. With its nutty bottom crust, creamy white middle, and tangy purplish top, each layer offers a delightful contrast in flavors and textures. Topped with cashew cream and fresh blueberries sweetened with rice syrup or maple syrup, it’s a naturally indulgent dessert.

Sweetener Options
For non-vegans, honey can be used as an alternative. Since rice syrup is hard to find in some places and maple syrup can be expensive, honey offers a simple, natural substitute. However, using brown sugar or other sweeteners may alter the pure white color of the cashew cream, resulting in a light brown hue. While this doesn’t affect the taste, I personally prefer keeping the cashew layer pure white for a clean, elegant presentation.

A Story of Success
I first made this cheesecake while staying at a friend’s home in São Paulo several years ago. It was a huge success, winning over the entire family. The combination of creamy cashews and tart blackberries made for an irresistible treat. Blackberries aren’t just delicious; they’re packed with vitamins, minerals, and powerful antioxidants, making them as nutritious as they are flavorful. This cheesecake is more than just a dessert—it’s a celebration of natural ingredients and wholesome flavors. Enjoy every bite!

Print Recipe

Blackberry Cashew Cheesecake

Desserts – European

By Monisha Shivananda – Serves: 8

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

This Blackberry and Blueberry Cashew Cheesecake is a unique treat that combines a nutty, crunchy base with a smooth, creamy filling layered with refreshing fruit accents. Perfect for family gatherings, it’s a delightful and healthy dessert for all ages.

Ingredients

• Nutty crust base:
• 2 Medjool dates
• 1 tablespoon raw brown sugar
• 3 brazil nuts
• 6 pecan nuts
• 1/2 cup cashew nuts
• 2 tablespoons dark raisins
• The filling:
• 1 cup coconut milk chilled for 4 hours
• 1 tablespoon coconut butter (or coconut oil cooled)
• 1 cup blueberry
• 2 tablespoons agar-agar flakes (very soft and loose)
• 1/4 cup water to melt the agar agar
• 1 cup raw cashew nuts soaked in 2 cups of water
• 4 tablespoons rice syrup (or maple syrup or another sweetener)
• Juice of two lemons
• Zest from one lemon
• Second layer:
• 1 portion of cashew cream
• 1 cup blueberry
• Juice of one lemon

Instructions

1

Drain excess water from the soaked cashew nuts.

2

Cook agar-agar in 1/4 cup water, stirring until completely dissolved to form a clear liquid.

First layer cream:

3

Blend 1 cup soaked cashew nuts, 1 cup chilled coconut milk, 2 tablespoons rice syrup, juice of 1 lemon, and zest of 1 lemon until smooth and creamy.

Second layer:

4

Blend 1 cup blueberry with half of the prepared cashew cream until smooth, creating a purplish-colored cream.

Mounting the layers:

5

Evenly arrange blueberries along the edge of the ring tray on top of the nutty crust.

6

Gently pour the white cashew cream in the center, allowing it to flow over the berries.

7

Refrigerate or freeze for 30 to 45 minutes to firm up the first layer.

8

Once firm, pour the blueberry-infused cream over the first layer.

9

Scrape the remaining cream from the blender with a spatula to smooth out the top.

10

Freeze the assembled cheesecake for 4 hours, then transfer it to the refrigerator before serving.

Nutrition

• 326.0 Calories
• 40.0g Carbohydrates
• 0.0mg Cholesterol
• 22.0g Fat
• 5.0g Fiber
• 7.0g Protein
• 50.0mg Sodium
• 0.0g Trans fat

Notes

This raw cheesecake is a delightful treat that requires no sugar, cornstarch, or flour.