RAW BERRY CHEESECAKE Pie

This no-bake, naturally sweetened cheesecake is a beautiful ode to Italian summers. Featuring a buttery oat cake crust and layers of creamy, tangy ricotta blended with antioxidant-rich berries, it’s as nourishing as it is beautiful. Infused with adaptogens like Ashwagandha and Mucuna, and tinted with vibrant Butterfly Pea Flower, each bite is both calming and energizing. Finished with a luscious berry compote and a final dollop of creamy ricotta, this raw cheesecake is a dreamy fusion of comfort food and functional wellness. No refined sugar, no baking—just pure, vibrant decadence.

RECIPE

Prep time: 30 minutes
Cool time: 4 hours
Category: dessert
Yield: 1 pie
Recipe by: Silvia Bifaro

Oat Cake Crust:

• 1 3/4 cup oat cakes or other cookies, crumbled
• 1/3 cup (80g) cultured butter, softened
• 1/4 tsp salt

Berry Ricotta Layer:

• 1 cup (250g) fresh ricotta cheese, drained
• 1/3 cup (100g) cottage cheese, drained and blended
• 1 cup (150g) mixed frozen forest berries
• 2-3 heaping Tbsp Butterfly Pea Flower powder
• 1 Tbsp Ashwagandha
• 2-3 Tbsp set honey (or solid sugar of choice)
• 1/4 tsp salt
• 1 tsp vanilla extract

Cream Layer:

• 2/3 cup (150g) fresh ricotta cheese, drained
• 50 mL organic double cream
• 1/6 cup (50g) cottage cheese, drained and blended
• 2 Tbsp set honey
• Pinch of sea salt
• 1 tsp vanilla extract

Topping:

• 1/3 cup (100g) forest berry compote or jam
• 1 Tbsp set honey 
• 1 cup (250g) ricotta cheese, drained
• 1-2 Tbsp Mucuna powder
• 1 cup (150g) frozen mixed berries
• Pinch of sea salt

Directions:

Make the crust:

1. Crush the oat cakes into fine crumbs using a food processor or rolling pin.
2. Mix the crumbs with melted cultured butter and pinch of salt until well combined.
3. Press the mixture firmly into a 23cm tart pan, creating an even base and sides.
4. Use a glass to press down and compact the crust. Refrigerate while preparing the fillings.

Prepare the Berry Ricotta Layer:

1. Dump and blend all ingredients in a high speed food processor.
2. Add some organic double cream if you want a richer texture.
3. Pour this purple mixture into the cold crust.
4. Freeze while making the next step.

Make the Cream Layer:

1. In a separate bowl, blend the cottage cheese, honey and vanilla until completely smooth and creamy.
2. Whip the double cream to soft peaks.
3. Gently fold the whipped cream into the cottage cheese.
4. Carefully pipe this white cream layer over the edges.

Prepare the topping:

1. Mix the ricotta cheese and Mucuna using a fork.
2. Fold in the compote without mixing it too much to create a marbled layer.
3. Spoon this mixture over the cream layer.
4. Top with frozen mixed berries.

Final Steps:

1. Refrigerate the cheesecake for at least 4 hours or overnight. This pie can turn out to be quite fragile so before unfolding and serving freeze for 30-45 minutes.
2. Remove from the tart pan carefully: if too soft, put back in the freezer.
3. Slice with a sharp knife, cleaning between cuts for neat slices.

Tips:

• Make sure the ingredients are really cold and the berries are frozen for quicker setting of the layers.
• This keeps well in the fridge for up to 3 days, but you can freeze the leftovers.