Very Berry Raw Honey Cheesecake

Very Berry Raw Honey Cheesecake

This must be one of my absolute favorite Summertime Recipes ever! It's super simple to make and extra delicious. Our new Eucalyptus honey has the perfect flavor profile to make this cake addicting! This new honey tastes like caramel, toffee, and butterscotch and it compliments the slight acidity of the berries and the creaminess of the mascarpone. The pistachio, cocoa nib, and honey crust is something which came about by accident. I was actually making it as a topping for a smoothie but I made way too much and had a lot extra. I was thinking about how I could use it and thought if I added some almonds to it, maybe it would make the perfect crust. And so it came about, and I just really love how this crust compliments the fresh berry filling. Its a widely known fact that pistachios and strawberries are a match made in heaven! For extra eye candy - add a sprinkle of Bee Pollen. Give this beauty a try this weekend and let us know what you think! 

This recipe was inspired by Green Kitchen Stories - "Frozen Pink Cheesecake" 

For the Crust:

3/4 cup raw organic pistachios 

3/4 cup raw organic almonds 

1/2 cup Brazilian Eucalyptus Honey  (Buy it on Amazon)

5 TBSP raw organic cocoa nibs

pinch of pink Himalayan salt 

For the Filling: 

1 cup of fresh organic strawberries 

1 cup fresh organic raspberries 

Juice of half an organic lime 

1/2 cup Brazilian Eucalyptus Honey  (Buy it on Amazon)

1 cup mascarpone 

1 cup organic full fat greek yogurt 

Directions: 

Grind up the pistachios, almonds, and cocoa nibs in a food processor until they become small chunks (don't over mix) add in honey and salt and stir until combined. Flatten the mixture at the bottom of a springform. I like to line my springform with parchment paper so that I can easily slide the cake off and onto a serving tray - it prevents from sticking. Store this in the fridge until you are ready to top with the filling. 

Using a blender, mix together strawberries, raspberries, lime juice, and honey. Once combined add in the mascarpone and greek yogurt and blend until smooth. Take the springform out of the fridge and pour the berry mixture on top of the gorgeous crust. Spread the berry mixtures with a spoon and even it out on top of the crust. Place in the freezer for at least 3 hours or overnight. Once you remove from the freezer allow it to sit at room temperature for about 10 minutes before serving. Top the cheesecake with fresh berries and mint! Sprinkle with Bee Pollen. 

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