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10 Feb 2023
When it comes to cheesecake, who needs cheese?
Black forest berries and poppy seeds give this a delightfully dark twist that vegan, gluten-free, and dairy-free pudding lovers can all enjoy.
But you can sub the berries and use this recipe as a base for any vegan cheesecake you like. Why not add lemon zest or cocoa powder (and a splash of extra liquid) instead?
And, if you’re still hesitating, our version makes a substantial part of your 5-a-day, too.
For the base:
1 tsp vanilla paste
For the filling:
1 tsp of vanilla paste
¼ cup of blueberries
½ cup of blackberries
½ tsp of fresh lemon juice
½ tsp of fresh lime juice
For the decoration:
To make the cheesecake base place all the nuts, dates, cacao nibs, poppy seeds and sea salt in the food processor and then blitz until it's and is well combined and looks like crumbs. Then add vanilla paste, cashew butter and coconut oil and mix again until a sticky dough is formed.
Grease the cake tin and transfer the dough. Press the mix with the back of a spoon so that it forms an even base and the bottom of the tin is completely covered. Place into the freezer for about 1 hour or until it firms up.
To make your filling, blend cashew nuts, dates, vanilla paste and maple syrup together until nice and smooth. Follow this by adding a quarter of the blueberries (keep some back as you’ll need those for decoration later), lemon juice and lime juice then blitz once again until it’s all mixed together. After this, add the melted coconut oil and blend one more time.
Take the base from the freezer and pour in your filling whilst dropping in a quarter of the blackberries throughout. Now place your cake into the freezer for around 1-2 hour (or until firms up) and then transfer to the fridge.
Remove the cake from the fridge or freezer, remove the cake from the tray and now it’s time to decorate your cheesecake with berries and mango. Then all you need to do is simply slice and enjoy!
(If the cake has been taken straight from the freezer, remove it about 1 hour before serving).