Blueberry, blackberry and ginger cheesecake
No bake vegan cheesecake packed with berries and a touch of ginger. Healthy and gluten free.
Have you had an unbaked vegan cheesecake before? A good unbaked cheesecake has the texture of a New York style cheesecake which just melts in your mouth. It’s smooth, creamy and almost fluffy. I don’t normally share my raw cheesecake recipes publicly as they are commercial recipes I use for my cake business, but I made an exception this time… because this cake was so darn delicious!
The roasted almonds provides a grounding and earthy base for the cheesecake. I like multi-layered cheesecakes because they are so pretty and I can never decide on a single flavour.
The berries added some natural sweetness to the cheesecake and lightened it up. The vanilla layer gave my palette a rest from the all of the flavours going on.
I had one for breakfast and the rest was quickly shared with my partner’s family. None of them were vegan or overly health-conscious but they all said the cake was amazing! Omnivore approved!
Just look at that creaminess!
I hope you enjoy this recipe :).
See my other vegan cheesecake recipes
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Blueberry, blackberry and ginger cheesecake
Ingredients
Base
- 1 cup raw almonds, roasted
- ¾ cup dates, soaked in water for two hours then drained
- ½ tsp ground ginger
Filling
- 1 ½ raw cashews, soaked overnight then drained
- ¾ cup thick scoopable canned coconut cream
- ½ cup coconut oil
- ½ cup any light-coloured sweetener, such as rice malt syrup or maple syrup
- 3 tbsp cacao butter, melted
- vanilla extract or vanilla bean powder
- ¼ cup fresh or frozen blueberries
- ¼ cup fresh or frozen blackberries
- 2 tablespoons fresh or frozen raspberries
- Small chunk of ginger
Decoration
- Fresh fruit
Instructions
- For the base, add the almonds to a food processor and blitz until broken down. Add the drained dates and ginger and blitz until combined. Press firmly into a lined 15cm loose bottom cake tin.
- For the filling, add the cashews, cream, oil, syrup and cacao butter to a high powered blender and blend until extremely smooth.
- Pour out half of the mixture into a bowl. Add vanilla bean powder, mix with a spoon and pour into cake tin. Set aside in the freezer until dry to the touch.
- Add the fruit and ginger to the blender with the remaining cheesecake and blend until combined. When the vanilla layer has set, pour berry cheesecake mixture on top reserving about 1/2 cup for decoration. Return the cake tin to the freezer to set for about 2-3 hours. Refrigerate the remaining berry cheesecake mixture
- Remove the cake tin from the freezer and remove the cake from the tin. Use the remaining cheesecake to decorate the cheesecake as desired and add fresh fruit. Enjoy immediately or store individual slices in fridge for up to 5 days or in the freezer up to a month.
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Ok, I made this today and we had it for desert. It was actually pretty great, even tho I did a fair bit of substituting! I particularly liked the way the ginger just lifted the base (I toasted rather than roasted the almonds), so it wasn’t just simply sweet, as raw cake bases so often seem to be.
My local iga doesn’t stock the smoothie mix, but we did have a bag of Oob organic blueberries in the freezer so I threw in about a cup of those, plus a cup of fresh strawberries. It was a bit flat on tasting, so I added 1.5 Tablespons of lemon juice. Put together, the whole thing was pretty good. Anthea is right about the interplay of flavours, and I think I would definitely make this again. Thanks for the recipe!
One thing I found was that the filling and topping were both much grittier than it looks like Anthea’s is – just wondering what kitchen equipment you use, Anthea?
Hi Isa! I’m so glad that you liked the cake! The substitutions that you made completely make sense and would be very similar to how I made the cake initially.
I love that you added lemon juice. I guess that the original Oob organic pack has ginger so your lemon would’ve added a lovely kick!
I use a Froothie Optimum G2.1 blender. It’s pretty powerful and makes whole nuts into the creamiest sauce.
Thanks for popping by xo
One more question: could I keep the cake over night? And how much time should I thaw it before serving? Thank you so much, Anthea 🙂
Yes absolutely! You can keep it in your fridge in an airtight container for up to 5 days. From the fridge, let it sit at room temperature for around 15 minutes before eating it. From the freezer, let it thaw for about 1 hour, depending on whether it is a whole cake or slices. Thank you!
Other times I got my cake starting melt in fridge. Should I afraid of it with this your mouthwatering? cake?
Anthea, you are so nice for your completely fulfilled comunication?
Some recipes melt in the fridge because it doesn’t have coconut oil/cacao butter but I’ve kept this cake in the fridge for a few days (and even traveled 8 hours with it) and it was absolutely fine! I hope you enjoy it!
Anthea, I guess 8 hours not in room temperature, right??
Hello,
1½ cashews, soaked overnight then drained
does that mean 1,5 c already soaked, or measure 1,5 c and then soak? Because nuts fills up with water 🙂
Thank you!
Hi! Yes, it is 1.5 cup cashews, soaked overnight then drained. The nuts will expand but you will still be able to blend them as there is a bit of liquid in the recipe! Thanks for double-checking!
Hello!! This looks so yummy omg 😀 I really want to try this recipe but I can’t find cocoa butter anywhere! Is there a possible substitute, such as little bit more coconut oil ou something else?
Thank you! Yes, feel free to substitute the cacao butter for more coconut oil or creamed coconut (coconut butter/manna) if you have that 🙂
What a lOvely and healthy dessert! Can I omit or substitute ½ cup Oob Organic Smoothie Mix Revitalise? Thanks.
Thanks Grace! Yes sub it for berries and fresh beetroot or beetroot powder 🙂
This looks amazing! Can’t wait to make it! How much vanilla bean powder should be used?
Thank you Meghan! I added about 1/4 tsp vanilla bean powder xo
This looks amazing ! What size cake tin did you use? I would love to try make it.
Thanks Bronte! I used a 15cm cake tin :). Let me know how you go with making it!
Thank you 🙂
OMG this looks so good and refreshing! Need to make this one night this summer.
Thanks so much Maria! I hope you enjoy it xo
Wow this looks amazing! that colour in it wow!
Isabelle xx
http://www.isabelleelli.blogspot.com
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Thanks so much Isabelle!
This blueberry blackberry cheesecake looks Beautiful and so refreshing!!! I Love your photography !!
Aw, thank you so much!