Welcome to the unofficial last weekend of summer. I can’t say I’m bummed about the whole thing, to be honest. It cooled off quite a bit over the last few days, and it’s been awesome. When it comes to desserts, it doesn’t get much more summery than a berry infused raw cheesecake. I think I may have waited until the end of summer to share this one because I’m celebrating the forthcoming cooler weather. So, about this cheesecake! You won’t miss the dairy. I say that about all my vegan cheesecakes though. For once, I’ll say this: you won’t miss the cooked! I certainly didn’t, and in fact, I think raw just might be my favorite way to do vegan cheesecake. I keep lowering the degree of cooked in my cheesecakes (regular old vegan cheesecake -> no bake cheescake -> raw!), and they just get better and better. I never would’ve expected this, but now that I’m here, I’m pretty sure raw is the way to go, summertime or not. I just might be whipping out these babies for Christmas! I wanted to do something a little extra special, hence the sauce, fruit and raw brownie crust. That’s a lot of special. But, don’t feel obligated to stick with any of them. Make this cake your own! Here’s a few ideas: Not down with the raw chocolate crust? Leave out the cacao! Not down with any chocolate? Skip the sauce. Want more chocolate? Add some cacao to the cashew mixture. Switch up the fruit with your faves or whatever is in season. That’s all I’ve got for today! I’m posting this early enough in the weekend to give you plenty of time to get some cashews soaking, so you can serve it up at your Labor Day gatherings. I’ll be doing the same!
