Sunshine and Sea Salt » A Healthy Foodie Blog

‘No Bake’ Berry Banana Cheesecake

imageToday was cold, dark and rainy…you can probably tell by the shadowy picture. We’re not really fans of cold, dark and rainy days; but we believe they can be put to good use with a good book, board game or some extra time in the kitchen…

Recently, I was scrolling my new foodie friend’s blog, over at  wifemamafoodie.com  , and was all googly eyed over her raw vegan raspberry cheesecake bars. You can get googly too, if you want, just click here. I’ve been dying to make a raw cheesecake ever since I first saw them, a couple of summers ago…I don’t know what hindered me? Sometimes, little things seem huge, so maybe it was the soaking of the cashews {even though we soak nuts all the time, for easier digestibility} or maybe it was the lengthy freezing process {it took about three hours, not so bad}. Whatever the reason, it wasn’t a very excusable one. But thankfully, today’s rainy day, was just the push I needed. Aaaaand the fact that we just so happened to soak those nuts, overnight. Which isn’t required. You really only need two hours of soaking, but it doesn’t matter, and there’s something about letting things sit overnight that just takes the ‘ugh’ out of preparation.  I mean, you wake up in the morning and you’re all like, “Oh, I already did that…while I was sleeping. Yay, me.”

Soaking the nuts and ‘baking’ in the freezer is the most time consuming part of this recipe. Everything else is so easy, you’ll wonder why you even have an oven. And, its in four layers. Yes, four. But don’t be discouraged. You can easily omit one of the fruit layers on top if you like.  I got a little crazy. So crazy, I wasn’t really sure what to call it. It’s a lemony cheesecake with a warm cinnamon and mulberry crust + a thin layer of strawberry banana ‘ice’-ing and that raspberry chia seed jam, cooked lightly for maximum antioxidants.  I know it’s a mouth full, but it didn’t last 10 minutes in this house. I don’t tell lies.

Okay, so here’s what you need for the crust:

  1. A spring form pan with removable bottom.
  2. A food processor fitted with the ‘S’ blade.
  3. 2 TB fine coconut flakes
  4. 1 C dried mulberries
  5. 2 C walnuts
  6. 2 C fresh pitted dates
  7. 2 tsp cinnamon
  8. .5 tsp fine sea salt
  9. 1 tsp pure vanilla extract

In your food processor, place walnuts and mulberries in the cup and pulse until they turn into fine crumbs, then run on full speed for about 30 seconds or until it starts to collect on the bottom in a thin layer of oily mulberry nut butter. Stop the machine and add pitted dates, cinnamon, sea salt, vanilla and coconut flakes. Pulse about 10 times to break up the dates. Then run on full speed until mixture starts to stick. You may need to stop the processor and check with your fingers, by pinching the mixture together. Once its sticky, transfer to spring form pan, all set up with bottom and removable side in place. Press the sticky date mixture into the bottom of the pan, to form an even bottom layer of crust. Place in freezer and move on to step two. The Filling.

For the filling you will need:

  1. 3 cups soaked cashews (just put ’em in a bowl and cover with filtered water. soak for two hours or overnight in the fridge; I soaked overnight and then used them first thing in the morning)
  2. The juice of 5 small lemons or about 3/4 C
  3. Zest of 3-4 small lemons or 2 large
  4. 3/4 C raw unfiltered honey
  5. 1/2 C coconut oil (does not have to be melted)
  6. 1 tsp sea salt
  7. 2 tsp pure vanilla extract

Drain soaked cashews in a strainer and give them a quick rinse. Shake them free of any excess water and place them in the food processor. Oh, yes…you’ll want to clean and dry your food processor, unless you don’t mind mixing all the colors and flavors into one layer. Pulse the cashews into a crumbly little mess. Then run on high and add coconut oil, honey, lemon juice, lemon zest, sea salt and vanilla. You’ll run it for a few minutes until it has a nice smooth consistency. It should have the consistency of cake batter, not too liquidy but not too thick. If it is too thick, add a little coconut water or just filtered water will do. You shouldn’t have to though…and if it’s too runny..well, um..it shouldn’t be. But if you think it is. Don’t worry! It’ll freeze! 😉 Using a rubber spatula, spread that lemon happy goodness all over that frozen crust. Then, place it all back in the freezer and rinse out your processor one more time.

This time we’re going to prepare the topping. Which is the final step, after the frozen banana berry icing…so don’t be confused, it’s no biggie. For this part you will need:

  1. a medium saucepan.
  2. a whisk
  3. 6 oz fresh raspberries
  4. 1.5 TB chia seeds
  5. about 2 TB honey

Place the raspberries, chia seeds and honey in the saucepan and heat over medium low. Mash your berries with the whisk and whisk smooth. Remove from heat just after berries become a deep red color. This should only take about 3 minutes or so. Set the pot aside to let your mixture gel up a bit.

Okay now for the banana berry ‘ice’ing you will need:

  1. 1 frozen banana
  2. about 7 whole frozen strawberries
  3. 1/4 cup almond milk
  4. 1 TB honey

Place all ingredients in the food processor. pulse to break everything up. About 10-20 times. Then run until smooth. Using your spatula, spread on top of the cashew layer. Freeze again. It will take about 10-15 minutes to harden enough for the final layer. Once it’s firm to the touch, spread the raspberry chia seed jam on top and freeze once more. It will take about 2 happy hours and then…snap off the side of that spring form pan, slice, serve, and smile.:)You made it! I hope you love it as much as we did. We can’t wait to make it again and again, with a thousand different toppings. I mean…summer. and mmm. Mango cheesecake. Yes!

image

 photo signature_zpsrnmwkjcw.png
FacebookTwitterPinterest
  • Aww, you’re so sweet, Mary:) Thanks for the love, my friend!
    I had also seen recipes for raw cheesecakes circulating all over the web for a while, but somehow doubted they could be delicious with cashews as the base for the filling. So glad I finally decided to try it one day because boy was I wrong! There are so many yummy flavor combinations, as of course you know, being the flavor combination queen that you are:) I gotta try your banana berry “ice”ing too..sounds so scrumptious!ReplyCancel

    • Oh, you’re so funny. 😉 You, your cooking and gorgeous photography is all so inspiring! Keep it up, lady! xoReplyCancel

Your email is never published or shared. Required fields are marked *

*

*