Strawberry and Blueberry Cheesecake is a delightful and visually appealing dessert that combines the flavors of two beloved berries with a creamy and luscious cashew-based cheesecake. These cheesecake layers not only offer a burst of fruity goodness but also cater to those looking for a dairy-free and vegan-friendly option.

The history of cheesecake dates back to ancient times, with evidence of its existence in ancient Greece, Rome, and Egypt. The original cheesecake was made with simple ingredients like cheese, honey, and wheat. Over the centuries, cheesecake recipes evolved and spread to different cultures, leading to various versions of this delectable dessert.

The modern cashew-based cheesecake, often referred to as “raw vegan cheesecake,” gained popularity in recent years as people sought healthier alternatives to traditional dairy cheesecakes. The use of cashews as the base provides a rich and creamy texture similar to that of cream cheese, while also accommodating those with dairy or lactose intolerances.

Strawberries and blueberries are two popular berries that have long been cherished for their sweet and tangy flavors. They are frequently used in a wide array of desserts, including pies, tarts, and, of course, cheesecakes. The combination of strawberries and blueberries in this cheesecake offers a delightful balance of fruity and creamy elements, making it a treat for both the eyes and the taste buds.

INGREDIENTS

• 4 cups cashews, soaked overnight and divided

Blueberry Layer:

• 1/2 cup cashew milk, heated up for 40 seconds in the microwave
• 1 1/2 cups fresh blueberries
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract
• 1/2 cup coconut oil, melted

Strawberry Layer:

• 1/2 cup cashew milk, heated up for 40 seconds in the microwave
• 1 pound fresh strawberries
• 1 teaspoon pure vanilla extract
• 3 tablespoons granulated sugar
• 2/3 cup coconut oil, melted

Garnish:

• White chocolate chips

INSTRUCTIONS

1. Warm your overnight-soaked cashews in the microwave for 40 seconds. Then, divide them in half, using 2 cups in the blueberry layer and 2 cups in the strawberry layer.

Blueberry Layer:

1. Place 2 cups of heated cashews, heated cashew milk, fresh blueberries, sugar, vanilla, and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.
2. Pour the blueberry mixture into a foil-lined cake pan and freeze for 30 minutes to set the first layer.

Strawberry Layer:

1. When the blueberry layer is frozen, proceed to make the strawberry layer.
2. Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar, and melted coconut oil together in the blender. Pulse until creamy.
3. Pour the strawberry mixture on top of the frozen blueberry layer in the cake pan. Allow the cake to freeze for an additional hour to set the second layer.

Final Touches:

1. Once the cake is fully frozen and set, top it with fresh berries and white chocolate chips for a delightful garnish.

Now, your beautiful and delicious Strawberry and Blueberry Cheesecake is ready to be served! The combination of fruity layers with the creamy cashew base makes this dessert a delightful treat for any occasion. Enjoy its refreshing flavors and creamy texture while impressing your guests with this stunning dessert.