The berry season is here! And I am celebrating with a crazy easy and delicious berry cheesecake!
Who doesnt love berries! This berry cheesecake is made with strawberries and blueberries. I think berries goes very well with chocolate, so I made a special chocolate base for this delicious smooth cake.
Now lets head to the recipe!
So this cake is super simple to make, and really, just try it out, you cant get it wrong with this one!
The layers are with blueberries, strawberries and a vanilla layer! Absolute adore the berries at the moment!
And the crust is also a very special one, with roasted hazelnuts (by now you probably know my addiction to them), cacao, coconut shred, and dates! My favorite combination at all time!
Berry Cheesecake with a chocolate-hazelnut crust
- 150 g hazelnuts
- 80 g dates (pitted)
- 40 g coconut shred
- 2 tbsp cacao
- 1 cup cashew nuts (soak them overnight, rinse and drain)
- 1/2 cup plantbased milk or coconut cream
- 1/2 cup virgin coconut oil
- 1/4 cup maple syrup
- 1/4 tsp grounded vanilla
- 200 g strawberries
- 80 g blueberries
- Start with the crust:
- Roast the hazelnuts at 200-degree Celsius for 10 minutes. Wait until the nuts are cooled down, then remove the loose skin.
- Blend the hazelnuts together with the dates, cacao and coconut shred until it sticks together well.
- Press down into a baking pan covered with parchment paper or a silicon mold. Set aside. (I choose a quite big bowl because I still don't have a silicon mold for cakes. Go for what you have!)
- Filling: Blend the soaked cashew nuts together with the coconut oil (melted), plantbased milk, vanilla and maple syrup.
- Blend for some minutes until totally creamy and smooth!
- Divide the cream in 3.
- Blend one part with the blueberries, one other part with the strawberries. Let the last bowl stay plain. Taste the plain one and add a little more vanilla if not enough.
- Pour the heaviest layer on top of the base, and alternately the other 2 layers on top of the first one. Make some kind of design if you like to.
- Hit the mold a few times against the table to get rid of air bubbles.
- Decorate with sliced strawberries if you like to.
- Let the cake set in the freezer for 3 hours or overnight.
- Defrost the cake depending on how frozen it is, until you easily can cut it with knive.
- Storage in the fridge so you dont need to defrost it before serving.