It’s no wonder why cheesecake always has the bad rep; it begins with a crust full of partially hydrogenated oils, bleached flour, and some sugar too. It ends with a sugary topping we misinterpret for “fruit”. Let’s not forget that culpable feeling after eating such a treat.
So instead of eating that and having to remorse, I created what I call the Natural Element Blackberry Cheesecake, full of natural ingredients, or “elements” our bodies can digest normally.
This is a NO-BAKE recipe and the only tools you need is your food processor, a medium bowl, hand blender, and a spatula.
Crust Ingredients:
1 cup pitted dates (soaked is better for your food processor!)
1 cup raw cashews
¼ cup raw almonds or raw walnuts
3/4 cup shredded unsweetened coconut
2-4 tablespoons hot water
Filling Ingredients:
2 packs Organic cream cheese (or my popular coconut “no dairy-cheese” recipe to come later)
½ cup unsweetened almond milk (or any type of milk)
1/8 cup Organic Raw Honey or Organic Coconut Palm Sugar
2 packs (about 1 ½ cups) fresh blackberries*
*You can substitute blueberries, strawberries, raspberries, mango, etc
Directions:
STEP 1
Place all “can’t get healthier crust” ingredients into your food processor and blend well until dough like (the crust would look better w/ chunks of nuts/dates showing but not too coarse). PRESS into a pie pan using a spatula or back of a spoon.
Noor’s Nut Crust
STEP 2
In a medium bowl hand blend the cream cheese, almond milk, and Raw Honey/Coconut Palm Sugar. Blend on medium-high until very creamy and no chunks remain.
Hand blend cream cheese, almond milk, and Raw Honey/Coconut Palm Sugar.
STEP 3
Cut a few blackberries in half, toss in all berries and fold with a spatula.
Fold in blackberries.
STEP 4
Scoop into the pie crust keeping the crust showing on the edges. Cover with wrap and freeze several hours or overnight.
Ta-da
Yum
*When ready to serve slice and top with fresh blackberries or make a quick blackberry sauce (smashed fresh blackberries).
Side view.
blackbeanbrownies 