Berry Granola Raw Cheesecake
All of my family members go crazy for anything sweet and berry. They say it’s a perfect combination. To be honest, I’m a chocolate and peanut butter girl, through and through, but I must say, I did enjoy this cake.
I love using granola as the base to my raw cheesecakes. Depending on the granola you use, it can totally change the flavour of the entire dessert. Yep, you guessed it, I used peanut crunch granola for this cake!
It’s fresh, light and a perfect summer treat. And oh my, it’s so pretty!
Berry Granola Raw Cheesecake
Ingredients
- 2 cups granola (can use a GF version here)
- 8 medjool dates
- 2 tablespoons natural peanut butter
- 2 tablespoons water
- pinch salt
- 1 1/4 cups raw cashews (preferably soaked)
- 2 cups frozen mixed berries
- 1 cup coconut cream
- 1/2 cup maple syrup
Base
Top
Method
Base
- Blend all ingredients in a high-speed blender or food processor, until it forms a crumb that holds together.
- Pat mixture down into a 20cm round flan tin (one where the bottom pops out). Use fingers to spread mixture out evenly on base and around sides of flan tin.
- Place in freezer to set whilst making the top.
Top
- Soak cashews in water for up to an hour (the longer the better). This will help make your top nice and smooth. It will work without soaking but will take longer to get a smooth consistency.
- Add all ingredients into a food processor and blender and blend until you form a smooth consistency. When adding coconut cream (don’t shake the can) instead open up can and skim the thicker part of the cream off the top. You don’t want to add too much liquid.
- Place mixture onto base and place in freezer to set.
- This dessert is best kept in the freezer and removed about 30 minutes before serving to thaw out.
Tips
Depending on the power of your blender you may need to blend for quite some time. I use a Thermomix and it forms together very quickly. Any blender will work but you may need to be more patient.
Depending on the granola you use, your mixture may be too dry and require a bit more water. It really depends on how much fat your granola has. The more nuts and fat in your granola, the easier your crumb will come together.
Frequently Asked Questions
What type of granola did you use for the base of this berry granola raw cheesecake?
I used Plant Life Food Co Peanut Crunch granola as the base for this cheesecake. The choice of granola can influence the overall flavor of the dessert, so you can experiment with different granola varieties to suit your preferences.
Can I use a different type of nut butter in the base, or is peanut butter essential?
While the recipe calls for natural peanut butter in the base, you can certainly experiment with other nut or seed butters if you have dietary preferences or allergies. Almond butter or cashew butter can be excellent alternatives to achieve a similar texture and flavor.
Do I need to soak the raw cashews for the cheesecake topping, or can I skip this step?
Soaking the raw cashews is recommended, as it helps to soften them and makes it easier to achieve a smooth and creamy consistency in the cheesecake topping. While it's possible to skip soaking, it may take longer to blend the mixture to the desired smoothness.
Can I substitute fresh berries for frozen ones in the topping?
Yes, you can substitute fresh berries for frozen ones in the topping. However, using frozen berries can provide a slightly thicker texture to the topping, making it easier to achieve the desired consistency.
How should I store this berry granola raw cheesecake?
This dessert is best kept in the freezer. Store it there and remove it about 30 minutes before serving to allow it to thaw slightly, making it easier to cut and enjoy.
