Easy Berry Bliss Cheesecake

Just as soon as you think her desserts can't get any more blissful, Heather Pace creates something new to awe, amazing, delight and inspire fits of unadulterated joy. Enjoy this Easy Berry Bliss Cheesecake and let the euphoria take over. 

Just pick your berry here. Blueberry, huckleberry, strawberry, blackberry, raspberry. My pick would be huckleberry! 

Makes

1, 12 inch springform pan

Crust:

1 1/2 cups almonds

2/3 cup raisins

1/4 cup shredded coconut

1 teaspoon pure vanilla or water

Filling:

4 1/2 cups berries

3 cups cashews

1/2 cup lemon juice

1/2 cup agave or coconut nectar

1 teaspoon pure vanilla

5-6 drops stevia

1 cup melted coconut oil

Blueberry Jelly Topping:

1 1/2 cups blueberries

3 medjool dates, chopped

Lemon juice, to taste

Crust:

1) Grind the almonds into a flour in a food processor.

2) Add the raisins and continue grinding until broken down.

3) Add the coconut and vanilla. Grind again to incorporate.

4) Add another 1/2 - 1 teaspoon water if needed to keep the mixture held together when pressed in your hand.

5) Press evenly into the bottom of a 12" spring form pan.

Filling:

1) Blend all but the coconut oil, until smooth. Add the oil and blend again to incorporate.

Blueberry Jelly Topping:

1) Blend all ingredients until smooth in a blender. Add a few drops of stevia if needed.

2) The mixture will thicken as it sits. Chill in the fridge for a few hours.

3) Spread on the cheesecake after removing it from the mold.

4) Pour over the crust. Chill in the fridge or freezer for 8-12 hours.

Recipe by Heather Pace:
http://www.sweetlyraw.com