Spring Sunday Series: Mixed Berry Cashew Cheesecake
This spring, we partnered with food writer and photographer Martyna Angell to develop four yummy spring dishes that are perfect served as the weather warms up on great Sunday's at home.
Find Martyna’s delicious Mixed berry cashew cheesecake squares recipe below. Make sure you share your work with us by tagging @westfieldtuggerah and @wholesomecook, and use the hashtag #westfieldspringsundays.
Mixed berry cashew cheesecake squares
If you are craving a creamy berry “cheesecake” that’s vegan and packed with delicious whole food ingredients, look no further. The squares can be stored in the freezer so snacking or mid-week dessert is always sorted!
Makes 15 squares
10 Medjool dates
2 cups cashews
¼ cup melted coconut oil
1 teaspoon cinnamon
3 cups soaked cashews*
1 cup mixed berries
½ cup melted coconut oil
1 cup coconut milk
¼ cup maple syrup
Juice from ½ lemon
2 tsp vanilla extract
Flowers (use edible flowers if you like)
Line an 11in x 7in baking tin with baking paper.
Place base ingredients in a blender or food processor and process until doughy in consistency. Transfer to the baking tin and press firmly into the base and edges. Place remaining ingredients in the jug – no need to wash it – and blend until smooth and creamy. Pour the mixture over the base, press into edges and smooth on top. Place in the freezer (you can cover the top with a sheet of baking paper to prevent it from drying out) and freeze for at least 4 hours or overnight. Cut into squares and serve decorated with extra berries and some flowers. You may choose to use edible flowers for decoration. Leftover cheesecake squares can be stored in the freezer, in zip locks or an airtight container for up to a month.
You will need to soak the cashews in water for at least 4 hours or overnight.