Blueberry, blackberry and ginger cheesecake
No bake vegan cheesecake packed with berries and a touch of ginger. Healthy and gluten free.
Servings: 6
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 ½ 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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