Berry Granola Raw Cheesecake - Wholesome Bellies
                     Berry Granola Raw Cheesecake
https://www.wholesomebellies.com.au/
All of my family members go crazy for anything sweet and berry. 
They say it’s a perfect combination.  To be honest, I’m a chocolate 
and peanut butter girl, through and through, but I must say, I did 
enjoy this cake. I love using granola as the base to my raw 
cheesecakes. Depending on the granola you use it can totally change 
the flavour of the entire dessert.  And you guessed it, I used peanut 
crunch granola for this cake.
It’s fresh, light and a perfect summer treat.  And on my, it’s so pretty!
INGREDIENTS
BASE
• 2 cups or 180 grams of granola (I used 
Plant Life Food Co Peanut Crunch granola)
• 8 medjool dates (pitted)
• 2 tablespoons natural peanut butter
• 2 tablespoons water
• Pinch salt
TOP
• 1 ¼ cups of raw cashews (preferably soaked)
• 2 cups frozen mixed berries
• 1 cup coconut cream
• ½ cup maple syrup
METHOD
BASE
Blend all ingredients in a high-speed blender or food processor, until 
it forms a crumb that holds together.
Pat mixture down into a 20cm round flan tin (one where the bottom 
pops out).  Use fingers to spread mixture out evenly on base and 
around sides of flan tin.
Place in freezer to set whilst making the top.
TIPS
Depending on the power of your blender you may need to blend for 
quite some time.  I use a thermomix and it forms together very 
quickly.  Any blender will work but you may need to be more patient.
Depending on the granola you use, your mixture may be too dry and 
require a bit more water.  It really depends on how much fat your 
granola has. The more nuts and fat in your granola, the easier your 
crumb will come together.
TOP
1. Soak cashews in water for up to an hour (the longer the better). 
This will help make your top nice and smooth.  It will work 
without soaking but will take longer to get a smooth consistency.
2. Add all ingredients into a food processor and blender and blend 
until you form a smooth consistency. When adding coconut 
cream (don’t shake the can) instead open up can and skim the 
thicker part of the cream off the top.  You don’t want to add too 
much liquid.
3. Place mixture onto base and place in freezer to set.
This dessert is best kept in the freezer and removed about 30 
minutes before serving to thaw out.  
Berry 
Granola Raw 
Cheesecake
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/