Raw cheesecakes and other no-bake dessert concoctions were the first ever things that I created for Charley’s Health right back when I was starting out creating chaos in my mum’s kitchen at home. Luckily, we had a big American style fridge freezer because the freezer was constantly jam packed full of various different sweet treats! I don’t know exactly what it is, but I’m just so obsessed with dessert making and love experimenting with different flavours and ideas! What I really love about raw desserts, is firstly that there’s obviously no baking involved, so you can test everything as you’re going along and have a pretty good idea of how things are going to turn out. I wasn’t always the best baker (this has luckily now vastly improved) so no-bake recipes were my forté.
I also think it’s really interesting how you can whip up such beautiful, decadent desserts from a few basic ingredients like cashew nuts and coconut oil. Years ago, I don’t think I would have believed people if they told me the kinds of things that these cakes were made from! With that all being said, it’s been a little while since I’ve dabbled in the raw cheesecake making game; so I thought it was high time that this changed!
This cake looks rather faffy and complicated, but honestly once you get used to the general gist of making them, it’s fairly straight forward. To create the incredible colours and add the vibrant berry flavours, I’ve used a variety of Arctic Berries powders, which are wild freeze dried powders that you can easily add into smoothies, porridge and homemade snacks like energy bites.
Ombré Raw Berry Cheesecake
- 1/2 cup cashews
- 1/2 cup oats
- 1/2 cup dates
- Tbsp coconut oil
- 2 1/2 cups cashews
- 4 tbsp coconut oil
- 3 tbsp maple syrup/honey
- 1/2 cup coconut milk
- Tbsp lemon juice
- 2 Tbsp each of 3 Flavours of Arctic Berries Powders
- 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 (I 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!