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Frozen Berry Cheesecakes
This is an all-purpose cheesecake that is great with any seasonal berries, or a combination.
Crust
2 cups cashew flour
3 tablespoons agave
1/2 teaspoon vanilla
1 teaspoon salt
Filling
3 cups soaked cashews
2 cups nut milk
1/2 cup lemon juice
1/4 cup lime juice
1 cup agave
1 tablespoon vanilla extract
Pinch of salt
1/2 cups coconut oil
Berry Swirl
1 cup fresh or frozen berries
1 teaspoon lemon juice
1/2 cup agave
1/4 cup coconut oil, melted
Crust
Process the cashews in the food processor to a fine meal. Add remaining ingredients until combined. Do not over process, you want the mixture to be crumbly. Press crust into 9 inch springform pan.
Filling
Blend all ingredients except for oil until smooth. Then add oils and continue to blend until will combined.
Swirl
Blend all ingredients except for oil until smooth. Then add oils and continue to blend until will combined.
Assembly
Pour filling into crust and refrigerate for about 20 minutes until slightly firm. Pour berry mixture on top and swirl in using a chopstick or another thin utensil being careful not to disturb the crust. Chill for an hour before serving.
Makes 1 (9-inch) cake
