Berry Cheesecake, Video

Once again it is time to put nutrition in your kitchen! Today I will be showing you how to make my "Berry Easy" Berry Cheesecake. This dessert is filled with the ingredients you need to ignite the metabolism! 

This recipe is super simple and can be made as a personal dessert as well as one to share. You can also make more filling than you need and freeze the rest for later. The soaked cashews in this recipe make the filling super creamy, without having to add any dairy ingredients. I love adding coconut to this recipe because it is good for cholesterol, and inflammation, and is great brain food. Now that's a powerful dessert!


2 or 3 (13- to 15-ounce) cans full-fat coconut milk
1/2 cup raw almonds
1/2 cup raw walnuts
1 cup prunes (replace with cherries for Phase 3)
2 cups raw cashews, soaked overnight, drained and rinsed
1 cup blueberries
1 cup blackberries
Zest and juice of 1 large lemon
2 tablespoons xylitol (optional)
1/4 teaspoon sea salt
1 orange, peeled, seeded, and chopped (Replace with grapefruit for Phase 3)
1/2 cup raspberries
1/2 cup strawberries (omit for Phase 3)
1/4 cup cranberries
1 tablespoon arrowroot powder, mixed with 1 tablespoon water


  1. Refrigerate the cans of coconut milk overnight. Open the cans and scoop just the solid coconut cream into a bowl (save the coconut milk for a smoothie); you need 1 cup of the coconut cream (save the rest for another use).

  2. In a food processor, combine the almonds, walnuts, and prunes. Pulse until the mixture resembles fine crumbs and sticks together. Divide the mixture evenly among eight 6-ounce ramekins and press it down to cover the bottom and slightly up the sides.

  3. Rinse out the food processor bowl. In the food processor, combine the cashews, coconut solids, blueberries, blackberries, lemon zest, lemon juice, xylitol (if using), and salt. Process until smooth. Divide the mixture among the ramekins, pouring it over the crust.

  4. Put the ramekins in the freezer and freeze until solid, at least 6 hours or overnight.

  5. Before serving, remove the ramekins from the freezer and set aside.

  6. In a small saucepan, combine the orange and all its juices, raspberries, strawberries, and cranberries. Heat over medium heat, stirring frequently, until the mixture begins to simmer. Stir in the arrowroot mixture and simmer until the sauce thickens. Set aside to cool slightly, about 10 minutes.

  7. Drizzle the cheesecakes with the warm fruit sauce and serve immediately.