For the bottom layer:
1 cup of pecan
1 cup walnut
1 cup of dried cranberries (can be replaced by dates)
up to 3 tbsp. spoons of warm water
For the base layer:
2 glasses of unroasted cashew soaked for at least 4 hours in drinking water
1/2 cup cold-pressed coconut oil
1 lemon juice
1/2 cup maple syrup, honey or girasol syrup
1 teaspoon vanilla extract (optional)
1 glass of strawberry
1 cup of frozen or fresh raspberries
1.Soak cashews overnight or at least four hours in drinking water.
2.Lay a baking pan or saucepan with a diameter of 20 x 20 cm with parchment paper. This will make it easier to get the cheesecake out of the mold after freezing.
3.In a blender or combine, chop the nuts into a crumb. Add the cranberries and continue to mix. Add some water – a spoonful at a time, and mix again. The dough should be sticky. Put the ready dough on the bottom of the mold and properly level along the entire perimeter.
4.Rinse the cashews and drain. In a blender, chop the cashews into a crumb, then add coconut oil, lemon juice, syrup or honey and mix until a smooth cream is obtained. Put 2/3 of the finished cream on top of the bottom layer.
5.Add the strawberries to the remaining cream in the blender and mix again. Spread over the white layer.
6.Sprinkle raspberries on top and press the berries inward so that they are in the center of the upper layer. Remove the cheesecake for 2-3 hours in the freezer or before serving. In the freezer it can be stored for up to three months.
7.Transfer the dessert from the freezer to the refrigerator 30 minutes before serving. At room temperature, the cheesecake will be ready to serve in 15 minutes. Carefully remove it from the mold and cut it with a large, sharp knife.