vegan, lactose-free berry cheesecake.

Here's a simple vegan, lactose-free berry cheesecake.❤️

Ingredients:

For the crust:
- 1 cup of dates (pitted)
- 1 cup of nuts (almonds, walnuts or a mixture, your choice)

For the filling:
- 1 ½ cups cashews (soaked overnight and drained)
- 1 cup of coconut cream
- ½ cup maple syrup
- 1⁄3 cup coconut oil (melt)
- Juice of 1 lemon
- 1 teaspoon vanilla extract

For the berry topping:
- 2 cups mixed berries (fresh or frozen)
- 2 tablespoons of sugar (coconut, cane or your preference)
- 1 tablespoon cornstarch (optional, to thicken)
- 1 tablespoon of water

Instructions:

1. **Prepare the crust:**
A. In a food processor, blend the dates and walnuts until they form a sticky mixture.
B. Press this mixture into the base of a lined springform pan and refrigerate.

2. **Prepare the filling:**
A. In a blender, combine the soaked cashews, coconut cream, maple syrup, melted coconut oil, lemon juice, and vanilla extract.
B. Blend until mixture is smooth and creamy.
C. Pour the filling over the crust and spread it evenly.
D. Freeze for at least 4 hours or until filling is ready.

3. **Prepare the berry topping:**
A. In a saucepan, combine the berries and sugar.
B. Cook over medium heat until the berries release their juices.
C. (Optional) Mix cornstarch with water and add to berry mixture to thicken, if desired.
D. Let the berry mixture cool completely.

4. **Assemble the cheesecake:**
A. Once the filling is ready, remove the cheesecake from the freezer.
B. Spread the cooled berry mixture over the top.
C. Refrigerate until ready to serve.

5. **Serve:**
A. Before serving, let the cheesecake thaw for about 15-30 minutes.
B. Cut out and enjoy your lactose-free vegan berry cheesecake!
Grades:
- You can use any berry of your choice for the topping, such as strawberries, blueberries, raspberries or a mix of them.