Almond Cheesecake Spread with Berries

Posted on : July 9th, 2020

I’ve had vegan cheesecake before and absolutely loved it. The sweetness. The creamy, satisfying mouth-feel. The sweetness. The toothsome crust. Did I mention the sweetness? But oh, the sugar. I’m really, really, really trying to watch my processed sugar intake. But my sweet tooth won’t hear of not having a variety of summer dessert options. As much as we all might like to eat ice cream all the time…a little variety and some wholesome sweetness is a good thing too!

Luckily, it’s time for amazing fresh, fat berries, just aching to be plucked and devoured. Here’s one summertime dessert that that won’t upset the dentist. Based on a suggestion by our friends at The Almond Board, it features Maisie Jane’s Natural Almonds; unsweetened nut milk; and fresh berries of your choice. Serve it with your favorite “carrier,” from apple slices to crispy crackers. Your friends and family will thank you. You’ll thank you, too, for this healthy, seasonal taste sensation. 

Note: remember to blanch the almonds a day ahead!

Almond Cheesecake Spread with Berries


8 oz. blanched Maisie Jane’s Natural Almonds, whole
2 fl oz. unsweetened almond milk 
1 fl oz. coconut oil                 
3 oz. fresh raspberries, blueberries, blackberries or sliced strawberries
1/2 oz. freeze dried raspberries, whole
1/4 tsp. almond extract


Strain soaked almonds in a colander, draining the soaking water. Rinse almonds with cold water and allow to drain again.
First, blanch the almonds: place almonds in a bowl, then pour enough boiling water to cover them. Let them sit for a minute; not too long or they’ll go mushy. Drain and pat dry, then slip off the skins. Place blanched almonds in a container of filtered water and let them soak for 24 hours.

Next day: puree 2 oz. of the fresh berries in a food processor and set aside. Strain soaked almonds in a colander, rinse in cold water, and allow to drain again. Pat almonds dry, then place in food process with coconut oil until ingredients form a paste (about 10-12 minutes). While the processor is running, add the almond milk, raspberry puree, freeze dried raspberries and almond extract. Puree until the mixture is silky smooth and resembles a cheesecake-like consistency. Place the spread in a sealed container and refrigerate for 30 minutes, garnish with remaining berries before serving.

Serving suggestions: spread this berry-good almond spread onto graham crackers, almond thins, sliced apples…or when no one is looking, eat it with a spoon!

Maisie Jane’s California Sunshine Products, Inc. was founded on strong beliefs and passion for offering unique, flavorful, top-quality nut products. We embrace earth-friendly practices that start on our family-owned and operated orchards. We use organic farming practices and continue in the process by using all-natural ingredients with no preservatives or GMOs. We believe in honest, friendly and helpful customer relations at all levels. We take pride in every task, every day, with every person.