Crust: In a food processor combine all of the crust ingredients and blend until smooth. Texture should be crumbly. Press into a dish or muffin pan and store in freezer. (For muffin pans place wax paper underneath in strips or full paper to easily pull out cheesecake).

Cheesecake: In a food processor combine all of the cheesecake ingredients and blend until smooth. Remove the raw crust from freezer and top with cashew cheesecake and place back in freezer.

Topping: In a pan add blackberries and cook on high heat until soft. (3-5 minutes) Once boiling (boil for 1 minunte) add 2 tablespoons of agave and 1 tablespoon of arrowroot and let the liquid reduce. Should form a more gel-like texture. Set aside to cool. 

Remove cheesecake from freezer and top with the blackberry mixture and freeze again. Freeze for at least two hours and top with fresh blackberries for presentation.

Recipe posted courtesy of Eat Drink Shrink.