Blue & Blackberry Cashew Cheesecake with cashew nut is always a hit everywhere, with everyone without exception. You will love the nutty bottom crust, the creamy-white middle, and the lemony purplish top. Each layer will tingle your taste buds. An all-natural cheesecake topped with cashew cream and blueberry with rice or maple syrup.
For non-vegans, you can use honey or other sweeteners. It isn’t easy to find rice syrup in some places, and if you do, it is costly. I had none, and neither was there maple syrup in the house. So I had to use honey to retain the whiteness of the cashew cream. Using other natural sweeteners such as brown sugar will make cashew cream lose its whiteness, which is fine if you don’t mind settling for a light brown color. I prefer to keep this particular cashew cake white.
I whipped up this dessert while staying at a friend’s home in Sao Paulo, several years ago. It was a major success for the whole family. Blackberry is one such enticing fruit that is chock-full of vitamins, minerals, and antioxidants making it incredibly healthy and beneficial.