Cakes & Baking
Vegan Berry Cheesecake
Vegan Berry Cheesecake
8
Vegan Berry Cheesecake is super easy to make and is a great alternative for an eggless, dairy free, no-bake dessert. With a deliciously creamy, cheese inspired filling, it’s the perfect dessert to make yourself at home.
Ingredients
For the Base:
- 80g pecans
- 150g dried mulberries
- 30g coconut oil, melted
- Pinch of sea salt
For the Filling:
- 300g cashew nuts, soaked in cold water for at least 2 hours
- 160g maple syrup
- 3 tbsp. lemon juice
- 1 tsp. vanilla essence
- 1 tbsp. chia seeds
For the Topping:
- 200g fresh blueberries
- 1 tbsp. lemon juice
- 1 tbsp. chia seeds
Preparation
- Line a 20cm round springform tin with baking paper.
- For the base, add the pecans, mulberries, melted coconut oil and salt into a food processor and process until the ingredients start to come together, like fine breadcrumbs. Press the mixture evenly into the base of the cake tin. Set aside.
- To make the filling, add all the filling ingredients into the food processor and process for about 2 minutes, until the mixture is smooth and creamy. Pour into the prepared tin, onto the base layer. Smooth out the top before placing into the freezer.
- Rinse out the food processor. Add the fresh blueberries, lemon juice and chia seeds and process until smooth.
- Remove the cheesecake from the freezer and pour over the blueberry topping.
- Place back into the freezer and allow to set for about 2 hours before serving.
Note: This cheesecake can be stored for up to two weeks in the freezer in a suitable container. Allow to thaw a little before serving.
