Vegan Cheesecake with Berry Topping
User Reviews
5
Vegan Cheesecake with Berry Topping
Description
The Vegan Cheesecake with Berry Topping starts with a crust made from crushed vegan cookies mixed with melted coconut oil, brown sugar, and vanilla. The crust is pressed firmly into a springform pan and chilled to set. The filling blends soaked cashews with coconut cream, coconut oil, maple syrup, lemon juice, vanilla, and a pinch of salt to create a smooth, rich mixture. Once blended thoroughly, it is poured onto the crust and frozen until firm.
The berry topping is made by simmering mixed berries with sugar, lemon juice, and water until syrupy, then cooled before spreading atop the set cheesecake. The final texture is creamy and dense, with a slight tang from lemon and coconut undertones, balanced by the sweet berries.
This dairy-free dessert suits vegan and plant-based diets and serves well as a chilled treat for warm days or for special occasions where a lighter cheesecake alternative is desired. Using a 7 to 9-inch pan adjusts thickness but does not impact the method.
Cashews should be soaked in advance for the smoothest texture. Crushed cookie type can influence the base flavor, with ginger snaps adding a spicy note. The cheesecake requires several hours in the freezer to set properly.
Ingredients
For the crust
- 1 ½ cups vegan cookies vegan graham crackers, gingersnaps, digestives etc…, crushed, 150g
- 4 tablespoons coconut oil refined, melted
- ¼ cup brown sugar organic, 50g
- ½ teaspoon vanilla extract
For the vegan cheesecake filling
- 2 cups cashews soaked in cold water overnight or in boiling water for 1 hour, raw, unsalted, 300g
- ¾ cup coconut cream the cream from the top of a can of coconut milk, 200g
- ½ cup coconut oil melted, 170g
- ½ cup maple syrup 170g
- ¼ cup lemon juice, 50 ml from approx 1 lemon
- 2 teaspoon vanilla extract
- ½ teaspoon salt
For the berry topping (optional)
- 1 cup mixed berries fresh or frozen, 100g
- 1 tablespoon sugar
- ½ tablespoon lemon juice
- 1 tablespoon water
Instructions
- Spray an 8” inch round springform pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
- Note: cashews need to be prepared in advance, either by soaking overnight, or adding to a pan of water, bring to the boil, cover and set aside for 20 minutes, then drain.
For the crust
- Add the crushed cookies, melted coconut oil, sugar and vanilla to a medium bowl. Stir well until combined and the consistency of damp sand.
- Press evenly and firmly into the base of the prepared pan and smooth with the back of a spoon. Place into the freezer to chill while preparing the filling.
For the vegan cheesecake filling
- Add the drained soaked cashews and all other filling ingredients to a blender and blend until it’s really smooth. You’ll probably need to stop occasionally and scrape the sides down. Pour it over the crust, smooth it out with the back of a spoon and place in the freezer until set: 4-6 hours.
For the berry topping:
- Add the raspberries, sugar, lemon juice and water to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
- Reduce the heat to low and let it simmer and bubble for 7minutes. It will thicken further as it cools. Set aside to cool before spooning onto the vegan cheesecake.
To serve
- You can serve the cheesecake frozen, or let it thaw at room temperature for 30 minutes before serving.
- Store in the freezer for up to 3 months
Notes
- Soak cashews overnight or boil for an hour to ensure a smooth filling texture.
- Different sized springform pans can be used; smaller pans yield a thicker cheesecake.
- Ensure the cookies used for the crust are vegan, as some contain honey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Sodium | 172mg | 7% |
| Potassium | 234mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 6IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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