This easy, delicious berry cheesecake requires no cook time and focuses on juicy, whole ingredients! Give it a try with any summer fruit you have on hand. 

Servings: 10

Prep Time: 4 hours, 30 minutes

Freeze Time: At least 4 hours

Ingredients

For the Crust:

• 5 dates, pitted
• 1/2 teaspoon salt
• 1 1/2 cups pecans
• 1/2 teaspoon cinnamon
• 1 tablespoon brown sugar

For the Raw Cheesecake Filling:

• 2 cups cashews, soaked for at least 4 hours
• 1/2 cup maple syrup
• 1/4 cup Califia Farms Original Oatmilk
• 3/4 cup full fat, canned coconut milk
• 1/2 cup blackberry preserves
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt

For the Frosting:

• 1 package vegan cream cheese (about 8 ounces), room temperature
• 1 teaspoon vanilla extract
• 2 tablespoons sugar 

Method

1. Soak cashews in water for at least 4 hours, up to overnight. Drain and set aside until ready to use.
2. In a food processor, combine dates, salt, pecans, cinnamon, and brown sugar. Pulse until all ingredients are blended and sticky. 
3. Line a 9-inch springform pan with parchment paper and spread/press the crust evenly across the bottom of the pan. Freeze for 15 minutes. 
4. Combine cashews, maple syrup, Califia Farms Original Oatmilk, blackberry preserves, vanilla extract, and salt in a blender. Take out the creamy part of the can of coconut milk (the solids that float to the top) and place in the blender as well. Blend until smooth, about 1 minute.
5. Pour mixture on top of crust and freeze again for 4 hours or overnight.
6. For the frosting, combine vegan cream cheese, vanilla extract, and sugar in a large bowl and beat with a hand mixer (or in a stand mixer) until cream cheese is fluffy and smooth. 
7. Once cheesecake is set, use a knife to remove the edges of the cheesecake from the springform pan. Add frosting on top and garnish with blueberries, granola, strawberries, and nuts as desired. Enjoy!