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Summer Berry Lime & White Chocolate Cheesecake

I just celebrated one year of Crystal Dawn Culinary and taught a LIVE culinary class for this Summer Berry Lime & White Chocolate Cheesecake in my Facebook Group.

I went ahead and edited the Facebook Live video to shorten the duration and removed all the chatter so it’s easier for you to watch on Youtube! (Link below)

It is highly recommended to watch the tutorial before you attempt this recipe to be successful and I show you how to marble the top!

This recipe consists of five components, but please don’t get intimated, this recipe is quite easy and only requires a food processor and high-speed blender.

✅Berry Lime Almond Crust (date free)

✅Blackberry Ginger Filling

✅White Chocolate Layer

✅Blackberry Frosting

✅Marbling and Decorating

I put a lot of thought and detail into this recipe to ensure the end result is packed with flavor, texture and super creamy. The crust is cakey, not hard and easy to eat. I show you how to achieve that texture without the use of dates.

The video is a full tutorial, not a tasty style “cooking” video. It’s really important for you to have knowledge of all the ingredients and equipment used so you are successful at completing this recipe.

Raw cheesecake has become its very own category over the years. This does not resemble a traditional cheesecake in any way. Why do we still call it a cheesecake? Good question! I would prefer to call it a cream cake but the term “raw cheesecake” is more well known.

EQUIPMENT REQUIRED (IMPORTANT): 

I provide links for ones I recommend.

I really hope you enjoy this Summer Berry Lime & White Chocolate Cheesecake and this tutorial will give you the confidence to create a stunning masterpiece!

If you make this recipe, I would love to see a post in the Facebook Group or tag @crystal_dawn_culinary on Instagram!

If you want to learn how to make more stunning raw desserts like this, check out my Raw Desserts Chef Certification Program.

Summer Berry Lime & White Chocolate Cheesecake

Raw, vegan, gluten-free cheesecake full of flavor!
Course Dessert

Equipment

  • 6” or 8” cake ring, cake collar, parchment paper, high-speed blender, food processor, squeeze bottle, piping bag, 1M tip

Ingredients
  

Berry Lime Crust

  • ¾ cup desiccated medium shred coconut
  • ¼ cup berry powder, I used acai berry powder, you can also use maqui berry powder
  • ¼ cup powdered coconut sugar
  • 1/8 tsp Himalayan salt
  • ¾ cup almonds, soaked and dehydrated
  • 2 tbsp coconut nectar, maple syrup or agave
  • 1 tbsp lime juice
  • 1 tsp lime zest
  • 1 tbsp melted coconut oil
  • 8 drops vanilla essence, or 1 tsp vanilla extract

Blackberry Ginger Filling

  • ¾ cup cashews, soaked for 2 hours and rinsed
  • ¾ cup fresh or frozen blackberries; if frozen, measure after thawed and drain liquid
  • ¼ cup almond milk
  • ¼ cup coconut nectar, maple syrup or agave
  • 1 tbsp lemon juice
  • ½ tbsp sunflower lecithin
  • 1 tsp grated ginger
  • ¼ cup melted coconut oil

White Chocolate Filling

  • 1 cup cashews, soaked for 2 hours and rinsed
  • ½ cup almond milk
  • ¼ cup coconut nectar, maple syrup or agave
  • ½ tbsp sunflower lecithin
  • 6 drops vanilla essence or 1 tsp vanilla extract
  • 50 g cacao butter melted (yields ¼ cup melted)

Blackberry Frosting

  • ¼ cup + 2 tbsp cashews, soaked for 2 hours and rinsed
  • ¼ cup + 2 tbsp fresh or frozen blackberries; if frozen, measure after thawed and drain liquid
  • 2 tbsp almond milk
  • 2 tbsp coconut nectar, maple syrup or agave
  • ½ tbsp lemon juice
  • 1.5 tsp sunflower lecithin
  • ¼ cup melted coconut oil

Instructions
 

Berry Lime Crust

  • Process shredded coconut, berry powder, coconut sugar and salt in a food processor until a flour is formed.
  • Add almonds and pulse until combined but still chunky for texture.
  • Add remaining ingredients and pulse until batter starts sticking together.
  • Line your cake ring with a cake collar and place on a lined tray.
  • Place batter in bottom of cake ring pressing firmly and smoothing out with a back of a spoon.
  • Set in fridge while making filling.

Blackberry Filling

  • Blend all ingredients in a high-speed blender except coconut oil until smooth.
  • Add coconut oil and blend until well combined.
  • Pour cheesecake layer on top of crust and pat on counter to remove air bubbles and even out layer.
  • Reserve 2 tbsp and place in a squeeze bottle for marble decoration on top.
  • Set in freezer while making white chocolate layer.

White Chocolate Filling

  • Blend all ingredients except cacao butter until smooth.
  • Add cacao butter and blend until well combined.
  • Pour on top of blackberry layer and pat on counter to remove air bubbles.
  • Using a squeeze bottle filled with the blackberry filling, create dots going in a circle on the white chocolate layer. Use a toothpick to create a marbled effect.
  • Set in freezer minimum 6 hours or overnight.

Blackberry Frosting

  • Blend all ingredients in a high-speed blender except coconut oil until smooth.
  • Add remaining ingredients and blend until well combined.
  • Place in a sealed shallow container and set in fridge overnight.
  • If the frosting is still too soft for piping place in freezer for 30 minutes to firm up.

Assembly

  • Remove cake pan from freezer, place a solid jar on countertop and place cake ring right side up on top of jar.
  • Pull cake ring down firmly until the cake ring is removed.
  • Remove the cake collar and thaw at room temperature approx. 30 minutes before slicing. Option to thaw in the fridge for 4 to 6 hours.
  • Thawing times will vary depending on the environment.
  • Add blackberry frosting to the piping bag with a 1M tip. Hold piping bag in center above slice towards the back. Using even pressure, pipe frosting creating a stack.
  • Garnish with an edible flower.
  • Storage: Sealed container in freezer for 1 month.
Keyword dessert, gluten-free, raw, rawvegan, vegan
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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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