• Kim Campbell

No-Bake Berry Cheesecake

Everyone loves a traditional all-American cheesecake. This cake is delicate, beautiful, and delicious! The base is made with cashews but the structure comes from agar which is a unique plant-based gelatin derived from seaweed. We love to create this dessert during blueberry season, but feel free to try it any season of the year with frozen blueberries or any of your favorite berries!


Yields: 8-10 servings

Prep Time: 35-40 minutes

Cook Time: 5-8 minutes


Berry Jam:

1 ½ cups berries, fresh or frozen

2 tablespoons chia seeds

1 tablespoons maple syrup

1 tablespoon lemon juice


Crust:

1 cup walnuts

1 cup oats

½ cup pitted dates

½ cup coconut flakes


Pie Filling:

1 ½ cups raw cashews

1 teaspoon vanilla extract

Pinch sea salt

2 teaspoons cornstarch

2 teaspoon agar powder (not flakes)

1 ½ cup coconut milk

Juice and zest of ½ lemon

2 cups frozen berries


Directions

  1. In a small sauce pan, add the berry jam ingredients and cook over medium-high heat for 2-3 minutes until mixture becomes bubbly and berries begin to break down (you can use a fork or potato masher to break down the berries). Place the jam mixture into a small bowl and allow the mixture to cool and thicken. Set aside.

  2. In a food processor, combine the crust ingredients and process until you have a sticky consistency that holds together. Place the crust mixture into an 8-inch spring form pan lined with parchment paper. Press the mixture evenly around the bottom of the pan so it covers the entire pan. Set aside.

  3. In a high-speed blender, add the filling ingredients. Blend until smooth and creamy.

  4. Pour the filling mixture into a saucepan and cook over medium-high heat. Once the mixture begins to bubble, reduce the heat to medium and stir continuously, for 3 more minutes. The mixture will become thick and bubbly. Make sure the mixture continues cooking for at least 2-3 minutes in order to fully cook the agar.

  5. Pour the filling mixture over the top of the prepared pie crust. Place the pie into the refrigerator for 1- 2 hours or until the pie has set. Remove the pie from the springform pan, slice, and garnish with a spoonful of berry jam.

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© 2018 by Kim Campbell