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Peanut butter and blackberry raw cheesecake

vegan-friendly, dairy-free, refined sugar-free, plant-based
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Prep Time 50 minutes
Cook Time 5 hours
Total Time 5 hours 50 minutes
Course Dessert
Cuisine American
Servings 1 people
Calories 650 kcal

Equipment

  • 1 round 16 cm diameter x 7 cm height / 6 inches diameter x 3 inches height spring pan

Ingredients
  

  • Ingredients for the crust 1 cup/ 130g pumpkin seeds 1/3 cup / 40 g cacao nibs 2 tbsp raw cacao powder 1/2 tsp cinnamon, groundedpinch pink salt 8 dates, pitted and chopped 1 tbsp agave
  • Ingredients for the peanut butter layer 1/2 cup/ 75g cashews, soaked overnight 1 tsp vanilla bean paste 1 1/4 cup / 300g coconut cream 2 tbsp / 80g natural smooth peanut butter 1/4 cup / 70g pure maple syrup 1 tbsp coconut oil, melted
  • Ingredients for the blackberry jam 2 cups/ 300 g blackberries, fresh or frozen 1/2 cup / 100g Moscovado or coconut sugar 1 tbsp corn starch 1/4 tsp ground cinnamon 1/4 tsp lemon juice
  • Ingredients for the blackberry layer 1/4 cup / 65 g homemade blackberry jam 2 tbsp coconut oil, melted 1 cup / 125 g cashews, soaked overnight

Instructions
 

Make the crust

  • Place all the ingredients in a food processor and blend until a sticky dough forms.
  • Press the dough into a 16-cm spring pan and place into the freezer whilst making the filling.

Make the blackberry jam

  • Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form.Place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch
  • Pour cornstarch mixture into saucepan. Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes.Stir in cinnamon. Remove from heat and allow to cool.
  • Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.You should end up with about 3/4cup /190g jam.

Make the peanut butter layer

  • Whisk coconut oil and peanut butter until smooth.Place the mixture in the food processor together with the coconut cream, soaked cashews, vanilla and maple syrup.
  • Blend until completely smooth. Pour the filling over the base and place in the freezer to set. (About 1 h)

Make the blackberry jam layer

  • Reserve 1/4 cup / 65 g of the jam for the blackberry layer.Pour 1/2 cup of jam over the peanut butter layer.Place the cake back in the freezer to set.

Make the blackberry layer

  • Place all the ingredients in a food processor and blend until completely smooth.Pour over the jam layer. Smooth the surface with a rubber spatula.
  • Place the cheesecake back in the freezer for at least 5 hours.To serve: remove from the freezer 30 minutes before eating to thaw
Keyword Blackberry, cheesecake