Healthy Beginnings

Got a Sweet Tooth? Satisfy Your Craving With This Layered Berry “Cheesecake”

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Summer means: fresh berries! No matter what the occasion – a summer picnic in the park, a family gathering under the apple tree, a hip party on the terrace – this layered berry cheesecake is a lust for the eye and taste buds. Transitioning from a standard diet to a plant-based diet? This treat will help you stay motivated. Take and share this wonderful cheesecake to seduce and reduce the criticasters at your table.

A small note before you start: soaking your nuts – especially when they have a brown peel – is essential for good digestion. By soaking you are removing the enzyme inhibitors and activating the life force in your nuts. You can use un-soaked nuts, but you will take longer to digest them and not be able to dig into a second slice.


• Food processor

• Blender (preferably a high speed blender)

• Springform pan of about 9 inches


• Soak 1 C of raw almonds overnight, rinse and dry until crisp (10-12 hours)

• Soak 3 cups of raw cashews in plenty of spring water for at least 4 hours (or overnight to make things easier)



• 1 C of almonds (soaked and dried)

• 8-10 dates (add as needed, depending on how moist they are or first soak them for 20 minutes)


• 3,5 C of soaked cashews (your cashews expanded while soaking)

• 1/4 C of fresh squeezed lemon or lime juice

• 1 pound of mixed berries to choice (or just one berry to choice)

• 1/4 C light agave nectar (add to taste if needed)

• 1/8 tsp. sea salt or Himalayan salt

• 1/2 C to 3⁄4 C coconut oil, melted au bain-marie (just place the jar in warm water)

• 1/2 tsp. vanilla extract or the seeds of

• 1/2 vanilla pod


• 3 different kinds of fresh berries to choice (if not available, frozen will do too)

• Edible flowers of the season (I found some wild pansies, or buy some if it’s for a party)


• Place the almonds in a food processor and pulse into a course our

• Add the dates and pulse until you create a sticky mass

• Layer your springform with some kitchen foil or baking paper

• Press the dough firmly into the springform


• Blend half of the “cheese” ingredients – except for the coconut oil – until smooth (they will look a bit shiny when they are smooth)

• Add half of the coconut oil at low speed (if possible). Don’t blend longer than needed

• Pour the mixture into the springform and spread evenly

• Blend the second half of your cashews until very smooth

• Keep enough berries to the side to decorate the cake

• Add the rest of your berries to the second half of the nuts and blend until smooth

• Now add the rest of the coconut oil at slow speed (if possible)

• Pour the berry mixture on top of the white layer and spread evenly

• Arrange the berries on top

• Cover up and let sit overnight in the refrigerator

• Next day, pick some edible flowers in your garden (or buy them in a deli) and make your cake look like a million

• Share and smile


• If you want fruit inside of your cake as well, stir some berries gently in by hand

• If you can’t wait a night, you can place the cake in the freezer for 1 hour (set the timer)

• Experiment with different kinds of fruit and have fun

A nice variation is replacing the nuts with avocado. In that case, use 1/4 C more coconut oil

• Leftovers stay well in the fridge for 4-5 days. If you used raspberries on top, check them for mold

• Make it a system to soak and completely dry a backup of almond nuts every week or 2 weeks: you can store them easily in glass jars

• Pack some pieces in a fancy box and take it to your next meeting

• Success guaranteed

Want to learn more and experience a virtual kitchen session? Get in touch with Marie-Claire, Energy Coach for Experts, via her website