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No-bake Blackberry and blueberry cheesecake with white chocolate

Makes 3

Cheesecake

1 1/2 cups soaked cashew nuts

1/3 cup blueberries

1/3 cup blackberries

1/4 cup melted cacao butter

1/4 cup maple syrup

2 tbsp coconut milk

1/2 tsp vanilla extract

1/4 tsp sea salt

 

Glaze

1/2 cup water

1/2 cup cocoa butter

1/2 cup coconut condensed milk

1/4 cup brown sugar /coconut

1/2 tsp agar powder (sea moss is another option here)

2-3 tsp color powder, eg purple, sweet potato powder

 

Add all cheesecake ingredients into a food processor and process till smooth.  Pour mixture into silicone molds.  Place in freezer and freeze overnight.

In a saucepan, add sugar, water and heat over a medium-low heat, stirring occasionally.  When mixture begins to simmer, add the condensed milk cocoa butter, agar powder.  Keep stirring until agar completely dissolves.  Remove it from heat and pour 1 cup of glaze into a heat resistant bowl and whisk in the dissolved supercolor powder until well mixed.  Pass the glaze through a fine strainer to remove any lumps.  Leave the glaze to cool.  Once the glaze has cooled, pour it over the frozen cheesecake, which is on top a cup, sitting on a tray with a edge to catch the drips.  Leave the glaze to set for 5 minutes, before using a hot knife to remove the drips.  Carefully place the glazed cheesecake on a cookie base.  Garnish with berries and enjoy!

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