I made this “Berry Delicious Cheesecake” or should I say, “cheesefake” for dessert last weekend. It was as pretty as it was tasty. As a chiropractor in London ON, I am always looking for things that move people closer to health, this recipe is just that. It is filled with healthy ingredients that will satisfy your sweet tooth without spiking your blood sugar levels. It is my recommendation that you try it for a beautiful and tangy finish to your Easter meal.

Ingredients

• Crust
  • 2 heaping cups (8½ ounces/240 g) raw pecan pieces
  • 1/4 cup (40 g) coconut flour
  • ¼ cup (60 ml) pure maple syrup, dark
  • 2 tablespoons melted coconut oil
  • 2 tablespoons smooth almond butter
  • ⅛ teaspoon fine-grain sea salt
• Filling
  • 3 cups cashews (soaked for 4 hours or overnight)
  • ½ cup lemon juice
  • ½ cup coconut oil, melted
  • ½ cup pure maple syrup
  • 2 tsp lemon zest
• Glaze
  • 2 cups of raspberries
  • 2-4 cups of fresh mixed berries
  • Juice of one lemon
  • Maple syrup, to taste

Instructions

To Make the Crust

1. Place the ingredients into the bowl of a high-powered food processor. Process until crumbly and combined, about 30 seconds, scraping down the sides of the processor as needed.
2. Press the crust evenly into a tart pan, springform pan or any pan of your choice, start with the center and work out towards and up the sides. Place in the refrigerator to set while preparing the “cheesecake” filling.

To Make the Filling

1. Making the filling sounds a little overwhelming and tedious, but it’s really quite simple and fast. You just need to make sure you give yourself enough time to do this before you need the finished product.
2. In a bowl, cover the cashews with filtered water and let soak for about 3-4 hours, or overnight. Soaking the nuts helps soften them and allows them to be blended into a smoother consistency.
3. After your cashews have soaked, rinse, and drain them. Add cashews to a food processor or blender with the other ingredients. Blend/process until creamy.

To Make the Glaze

1. Place 2 cups of raspberries (fresh or frozen…I personally like to use frozen because they are a little juicier and therefore they make a little more glaze), the lemon juice and maple syrup in a small saucepan. Bring it to a simmer. Smash the raspberries with the back of a spoon or spatula. Simmer for about 5 minutes.  Remove from heat, and press sauce through a sieve so as to remove the raspberry seeds. Your end product will be a vibrant, tart, glistening glaze. Refrigerate until needed.

Putting it Together

1. Pour the filling into the prepared crust. Spread evenly.  Refrigerate until firm.
2. Once the filling is firm, arrange the fresh berries on top of the filling.
3. Drizzle the glaze over the fruit.
4. Add a dollop of whipped coconut cream (or whipped cream if you eat dairy).
5. Keep in the refrigerator or freezer until ready to serve. Store leftovers in the fridge for 4-5 days or in the freezer for 2-3 months.
6. Best eaten when cold, but creamy.
7. Enjoy!

Crust from -  http://cleaneatingwithadirtymind.com/2016/03/03/blueberry-lemon-tartlets/

Filling from - http://www.wifemamafoodie.com/vegan-lemon-raspberry-no-bake-bars/