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Posted 13-07-2016

I made this recipe especially for Finnberry, a Finnish company that sells these amazing Scandinavian wild berry powders.

I have gotten totally smitten with their products and find myself using them on all sorts of things! I love the sweet sour tangy taste of lingon berries and this recipe is especially nice with a side of SUNSHINE.
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Bottom layer
1/2 cup of almonds
1 tbs. of cacao nibs
1 tbs. of agave syrup
Pinch of vanilla
Tiny pinch of Himalayan salt
Cheese Cake 
1 cup of soaked cashews (2-6 hours)
1/2 cup of water or nut milk for creamier consistency (you might need to add more to get it going)
2 tbs. of lingon berry powder (Finnberry)
2 tbs. of agave syrup
1 vanilla pod scraped
Rasberries for garnish and some more lingon berry powder!


Blend all until a crunchy “biscuit base” consistency and slightly sticky.
In small cupcake moulds or in the smallest size cake form (10-15 cm) press the base until firm and you have a ‘Cheesecake base”.
In a blender mix all the “cake” ingredients except the raspberries, save those for garnish. When you have a smooth consistency you’re done - you might need to add extra liquid to get it going.
Fill your mould(s) and put in the freezer until set and firm. That should not take more than an hour considering it is a small sized cake.
For a bigger cake – just double the recipe. 
Take out of the mould and garnish with your berries!

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