Berry Cashew “Cheese” Cake – no baked
Berries, coconut cream = vegan, gluten-free and dairy-free!
Perfect for Mother’s Day or Father’s Day or birthdays!
Using frozen raspberries or blueberries to make it extra special!
Easy to prep days or months before and keep in your freezer.
I like to pull it out 3 hours before the event and decorate it while it’s frozen. Or take it out, decorate and pop it into your fridge for a day before the event in a airtight container.
WHY do people love this cake? They told me they loved that it wasn’t too sweet, with lots of berry flavor and great consistency. My friend who turned 50 was so happy cause she is sensitive to lots of foods – and didn’t get hives cause this was dairy-free, gluten-free, and vegan.
Lively Life’s Mission
Blueberry Cashew “Cheese” Cake – no baked follows Lively Life’s mission of food that is actually healthy and good for your gut. That’s what Lively Life Healthy Eats, Healthy Treats are all about. What if you could eat and everything you ate was actually good for you. That’s what we are doing here. Our bodies need nutrients, vitamins and minerals, as well as phytonutrients (think the rainbow in colors, each color has different phytonutrients), these nutrients are used by your cells, hormones (think body messagers) and every function the body, organs, and cells need to do in order for us to function everyday. What you eat matters, what your body digest matters even more.
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Which diet is this Berry Cashew “Cheese” Cake – no baked are suitable for?
Vegan – Yes
Gluten-free – Yes
Dairy-free – Yes
Egg-free – Yes
Nut-free – No sorry – it’s full of cashew and has an almond flour base.
Paleo and Keto friendly
Quick to make!
ENJOY!
How to store Berry Cashew “Cheese” Cake – no baked
Store in freezer in an airtight container for upto 3 months. Best stored shorter to reduce freezer burn. Take it out and decorate while frozen. Serve around 3 hours after freezer, earlier will be more like a ice cream cake. Can store decorated in fridge for 5-7 days in an air tight container.
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Pair this with:
Desserts it goes with
- Easy Whipped Feta dip with green chilies
- Easy Whipped Feta with Fennel and Orange
- Zucchini and Tomato Appetizer
- Easy Whipped Feta Dip with Mediterranean Twist
- Cashew Cheese Ball – Vegan Option
As a dessert with a meal:
- Gluten-free MEATLOAF without Breadcrumbs
- Chicken Broccoli Mushroom Dinner
- 2 ingredient Easy & Quick Pizza!
How to make this Berry Cashew “Cheese” Cake – no baked fool proof?
1. Keep Cashew “cheese” cake in the freezer 3 to 8 hours (fridge) before serving.
2. Blend – try less frozen fruit, add in 1/2 cup increments – cause it can cause blender issues with it becoming too thick for blender. Depending on your blender you may want to reduce the frozen berries and have a working blender. You could use some extra almond milk if too thick – add 1/4 cup.
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Berry Cashew “Cheese” Cake done two ways on Lively Life
RECIPE
Berry Cashew “Cheese” Cake – no baked
Ingredients
Soak Raw Cashews first!! Over night or pour boiling water onto them for 30 minutes.
Almond Flour Base (improvement to the Graham Cracker base – no sugar!)
- 2/3 cup almond flour
- 1 tsp ground cinnamon
- 2 tbsp coconut oil or butter softened
- 2 pinches sea salt or himalayan salt
"Cashew" Cheese Layer
- 1 1/2 cup cashew soaked soak 4-12 hours with cold water or soak in boiled water from kettle for 30 minutes
- 1/4 cup coconut oil melted
- 1 lemon or 2/3 orange squeezed ~2-3 tablespoons
- 1 tsp vanilla
- 1/4 cup maple syrup or honey (non-vegan)
- 3/4 cup coconut cream (solids part) or 5 oz can of coconut cream Coconut milk – need to put in fridge for 4 hrs or overnight to separate cream and milk. 5 oz coconut cream can just use!
- 1/4 cup coconut milk or almond milk coconut milk from the watery part of the coconut milk can.
- 2 pinches sea salt or himalayan salt
Instructions
Almond Flour Base
- Mix the base ingredients in a medium bowl. Then press into 6 inch round cheesecake or springform pan.
- Put in freezer.
Cashew "cheese" layer
- Soak raw cashews at least 4-12 hours with cold water, OR soak in boiled water from kettle for 30 minutes. Use raw cashews, not roasted.
- Melt coconut oil, squeeze lemon (~2-3 tablespoons).
- In a food processor put soaked cashews, melted coconut oil, lemon, coconut cream, coconut milk, vanilla, maple syrup and sea salt. Use Pulsing and mix till smooth. "Cashew mixture"
- Used large BLENDTEC blender container. Take ~1 cup of cashew mixture.
- Pour into base. Put in Freezer
- Used large BLENDTEC blender container – 400ml ~1.7cups or remaining cashew mixture and 125 ml – 1/2 cup of blueberries Blend. If you want more purple add 1/2 cup of blueberries and blend again.
- Pour onto the cashew mixture layer. Then tap on counter till flat ontop.
- Carefully put into a ziploc freezer bag, close. Place in freezer on flat surface.
- Freeze for at least 4 hours up to 1 month best or upto 3 months (freezer burn after that).
- Take it out of freezer to thaw for 1 hour before eating if froze 4 hours. If overnight or longer, take it out 3 hours, depending on room temperature.
- Add decorations – fruit or coconut chips, nuts, etc.
- ENJOY!!!
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