White chocolate cheesecake with blackberries

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For the crust:

  • 1 1/2 cup dates, pitted
  • 1 cup almonds
  • 1 tbsp coconut oil
  • 1 tbsp vanilla extract
  • 1 tbsp cacao nibs (optional)

For the filling:

  • 2 1/2 cups cashews, soaked for at least 4 hours and drained
  • 4 tbsp lemon juice
  • 1/4 cup + 3 tbsp cocoa butter
  • 4 tbsp agave or maple syrup
  • 1 can cold coconut cream

For the topping:

  • 4.5 oz dark chocolate, 65% cacao
  • 10.5 oz blackberries
  • Candied almonds


Cover a 10-inch baking pan with a baking sheet.

In a food processor, blend the ingredients for the crust until obtaining a wet sandy mixture. Pour the mixture into the baking pan and press with your hands until covering it completely.

Melt the cocoa butter in a bain-marie and set aside.

Blend the cashews until obtaining a paste. Add the melted butter with the rest of the ingredients for the filling and blend until obtaining a lump-free heavy cream.

Transfer the mixture to the baking pan and allow to cool for at least 5 hours.

Unmold and cover with blackberries and candied almonds. Melt the chocolate in a bain-marie to decorate with lines of chocolate.