Recipe from The Paleo Chef by Pete Evans

Theses cheesecakes are delicious. It’s a paleo recipe so they are a bit healthier for you. The cheesecake doesn’t actually have any cheese in it, instead it has creamy cashews and coconut oil. It’s really yummy and fresh, the perfect dessert.

This recipe is not too complicated however it does take a long time. I recommend planning a day ahead so that you don’t run out of time. There are a lot of things that need to be soaked or refrigerated for long periods. I found that the jelly took a long time to set and that I had a lot left over.

Ingredients

Crumble

• 1 cup (160g) almonds
• 1 cup (90g) unsweetened shredded dried coconut
• 1 vanilla bean, split lengthwise and scraped
• 6 medjool dates, pitted

Cheesecake

• 450g cashews, soaked 4-6 hours, then drained and rinsed
• 1/2 cup (125ml) freshly squeezed lime juice
• 3/4 cup plus 2 tablespoons (300g) raw honey
• 1 vanilla bean, split lengthwise and scraped
• 1 cup (250ml) coconut oil
• 450g fresh or frozen mixed berries, such as raspberries, blueberries and blackberries

Berry Jelly

• 1/2 cup (55g) frozen mixed berries
• 1/3 cup (115g) raw honey
• Juice of 1/2 lemon
• 1 teaspoon unflavoured gelatin powder

To Serve

• Whipped coconut cream – 2 (440ml) cans coconut milk chilled overnight. Open cans and separate the cream layer with the water layer. Combine the cream with 2 tablespoons raw honey in a standing mixer with whisk attachment, whisk until soft peaks form, 3-5 minutes. Set in fridge 40 minutes before serving.
• Fresh mixed berries
• Fresh baby mint leaves (optional)

Method

To make the crumble, combine the almonds, coconut, vanilla bean seeds and a pinch of sea salt in a food processor, and process until broken up into a nice crumble. Add the dates and pulse until the mixture just comes together. Transfer the crumble to a bowl and set aside.

To make the cheesecake, combine the cashews, lime juice, honey, vanilla seeds ans 1 teaspoon salt in a food processor and process until the mixture is smooth and creamy. Add the coconut oil and process until combined. Add the mixed berries and pulse a few times to mix the berries through.

Divide the crumble among six to eight small glasses, then pout the cheesecake over the crumble, dividing it evenly, and refrigerate for 2-3 hours or until set.

Meanwhile, to make the jelly, combine 1 cup (250ml) water, the mixed berries, honey and lemon juice in a small saucepan and bring to a boil. Reduce the heat and simmer until the berries soften, about 5 minutes. Strain the liquid, discarding the berries. In a small bowl, sprinkle the gelatin powder over 2 tablespoons water and soak for 2 minutes. Stir the gelatin mixture into the hot berry liquid to dissolve, then strain into a bowl. Let cool completely, then pour over the set cheesecake, dividing evenly. Refrigerate for 1 1/2 hours or until the jelly is set.

To serve, top each cheesecake with a dollop of whipped coconut cream, then add some mixed berries and garnish with mint.