Fruit-Topped Cheesecake Recipe

After a full Thanksgiving meal, the last thing you want is a sugary dessert. Today’s guest recipe is from the author of the “uncookbook” titled LOVE ON A PLATE by Cara Brotman and Markus Rothkranz. This recipe makes 2 servings.

Cara’s Fruit-Topped Cheesecake Recipe

Crust

1 cup Brazil nuts
1 tablespoon coconut oil
1 tablespoon maple syrup

Put Brazil nuts into a food processor and pulse chop for 4 seconds three times. You want the nuts to be in very small pieces, but not powdered. Pull out any large pieces of nut that have barely touched the blade and chop into tiny pieces. Pour into bowl with maple syrup and coconut oil and stir to mix very well. Brush a mini spring form pie pan (or other little dish) with coconut oil and press Brazil nuts into pan with your hands forming a very thin crust. So thin, it’s one more push away from cracking. It’s optional to go up the sides of the pan. You can’t see the inside of the pie after released from pan if you do bring the crusts up the sides of the pan. Set aside.

Filling

1 cup coconut meat
3/4 cup unsoaked cashews
3 tablespoons maple syrup
1/2 cup coconut water
1 teaspoon vanilla

Put all the filling ingredients in blender and blend on high until creamy smooth. Pour into pie pan. Put in freezer to set for 25 minutes then let chill in refrigerator for 4 hours before serving.

Raspberry Sauce

Place one bag of thawed frozen raspberries in blender and blend on high for six seconds, pour into a squeeze bottle, and drizzle.

Serving suggestions: Drizzle Raspberry Sauce on plate before placing pie on it. Scatter dried pineapple, cacao nibs, strawberries, blueberries, shredded coconut, grated orange rind, or mint leaf on top.

Reprinted with permission of Rothkranz Publishing from LOVE ON A PLATE: The Gourmet UnCookbook by Cara Brotman and Markus Rothkranz; $29.97; www.loveonaplatebook.com.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site.