Bumbled Berry Cheesecake


Want to make something extra special for mom this Mother’s Day. This is the treat she will love, adore and ask for more. It’s gluten free, dairy free and sweetened with 100% maple syrup. This is a treat everyone will enjoy.

Bumbled Berry Cheesecake

Filling Ingredients:

1 1/2 C. Cashews (soak overnight)
4 T. 100% Pure Maple Syrup
1/4 C. Canned Coconut Milk(cream skimmed from top)
1/8 C. Coconut oil(melted)
1/4 C. Blueberries
1/4 C. Blackberries
1/4 C. Strawberries(chopped)
1 tsp. Pure Vanilla Extract

Drain cashews and place in food processor. Add all ingredients and blend together until creamy and smooth. Set aside.

Crust Ingrediants:
2/3 C. Crushed Almonds
2/3 C. Crushed Pecans
3 T. 100% Pure Maple Syrup
4 T. Coconut Oil(melted)

Mix all ingredients together in small bowl. Spoon into each pan opening. Press down down until flat. Scoop filling into each section. Place in freezer till frozen, then refrigerate until ready to eat.

Garnish with fresh berries and serve.




    1. Sweetly Give

      Thank you. Actually getting them out of the pan was very easy. I used a Tosnail 12 cavity Cheesecake pan. It has a removable bottom that you simply push up. Once it sets up in the freezer for about 15-20 minutes. It pops right out by gently pushing it out from the bottom. Then you remove the disk from the bottom.

      Liked by 1 person

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