This vegan cheesecake topped with berries is gluten-free, dairy-free, low carb and paleo! It's one of my favorite desserts for parties and special occasions. For sure you will LOVE this Vegan Cheesecake as it is very easy to make, very tasty, creamy, soft and rich.
Raw, vegan, paleo, call it what you will. But I just call it real food... And trust me when I say: this vegan cheesecake with berries is raw and VERY delicious.
INGREDIENTS FOR THE VEGAN CHEESECAKE RECIPE:
Unlike many vegan desserts, this cheesecake is made dairy-free and definitely no tofu, instead the filling is full of nutritious cashews.
To make it even better, I used a red fruit sauce that is easy to make and very fast. Use all the fruits you have, fresh or frozen, as they add a delicious fruity flavor and give a touch of acidity to the cheesecake
The crust of this vegan cheesecake is made from a mixture of nuts and dates, which sweeten and firm the crust naturally. Therefore, we do not add sugar and butter.
The quantities of the ingredients can be found at the bottom of the page on the Recipe Card.
HOW TO MAKE VEGAN CHEESECAKE FROM BERRIES?
It's very easy to make this Vegan Cheesecake recipe, but you need to plan ahead by dipping your raw cashew nuts overnight. Because doing this will help you process the nuts more easily.
The cashew nut blend produces a creamy texture and is perfect for vegan cheesecake filling. But make sure your cashews are raw, not toasted and unsalted.
The recipe for vegan red fruit cheesecake has three components: the crust, the filling and the syrup.
To make the crust: Place the nuts, grated coconut and dates in the food processor. Then process for a minute or so, until you get a brittle texture, which resembles coarse sand.
Then line a 24 cm baking sheet with parchment paper and transfer the mixture from the crust to the baking sheet and press with your fingers until it is flattened. Let it sit in the freezer for at least 30 minutes or until firm.
To make the cheesecake filling: In a potent blender, add: drained cashew nuts, water, lemon juice, coconut oil, maple syrup or agave, (if you don't follow a vegan diet, you can use honey) and vanilla shaved bean or extract.
Then beat at high speed for 2-3 minutes or until super creamy. Place the vegan cheesecake filling over the crust, but shake the pan to eliminate air bubbles and place in the freezer for at least 30 minutes or until firm.
To make the syrup: This step is very simple and fast! Just put all the ingredients in the blender, beat and you're done!
After 30 minutes, the vegan cheesecake should have hardened enough to put on the topping. Gently place the red fruit mixture on top of the cheesecake and place it back in the freezer.
Freeze your vegan cheesecake for at least 4-5 hours before serving.
When you're ready to serve: Remove it from the freezer about 20-30 minutes before serving so that it can thaw.
Vegan Cheesecake with Red Fruits
TIPS:
You should soak the cashew nuts first, otherwise when you mix them in a blender or processor, they will turn into a butter instead of a cream. But if you want to soak them for less time, let them soak in boiling water for 2 hours.
Don't try to refrigerate the cheesecake to stay firm – it should be frozen! The longer you freeze, the better and firmer the cheesecake will get.
Remove the cheesecake from the freezer about 20-30 minutes before serving to let it thaw.
HOW TO STORE VEGAN CHEESECAKE?
To store: Because it is raw, this vegan cheesecake should always be stored in a sealable container or covered in the refrigerator. So it will keep you well for up to 4 days.
To freeze: Place the vegan cheesecake slices in a shallow, sealable container, and store in the freezer for up to 6 months.
EQUIPMENT
- Food Processor
- Baking sheet with removable bottom 24 cm
- Parchment paper
MAKINGS
CRUST:
- 200g (1 <>/<> cup) almond or macadamia nut, raw
- 75g (<>/<> cup) pecan nuts, raw
- 60g (<>/<> cup) grated coconut
- 200g (10) dates, pitted
- ¼ teaspoon of salt
CHEESECAKE FILLING:
- 450g (3 <>/<> cups) cashew nuts, raw, soaked overnight
- 250ml (1 cup) water
- 180ml (<>/<> cup) liquid sweetener, (maple syrup, agave or honey)
- 125ml (<>/<> cup) coconut oil
- 60ml (<>/<> cup) lemon juice
- 15ml (1 tablespoon vanilla extract, OR 1 shaved bean
COVER:
- 120g (1 cup) raspberries
- 140g (1 cup) blackberries
- 150g (1 cup) blueberries
- 30ml (2 tablespoons) liquid sweetener, (maple syrup, agave, honey)
INSTRUCTIONS
CRUST:
- Put all the ingredients of the crust (add only 1/2 cup of grated coconut) in a food processor. (Note: you'll use 1/4 cup of the grated coconut later.) Pulse the processor until the ingredients are mixed to the desired level of texture, coarse or fine.200g (1 <>/<> cup) almond or macadamia nut,75g (<>/<> cup) pecan nuts,60g (<>/<> cup) grated coconut,200g (10) dates,1/4 teaspoon salt
- Line a 24 cm removable bottom baking sheet with parchment paper and sprinkle the remaining <>/<> cup of grated coconut, as this helps the cheesecake not stick to the bottom. Place the crust mixture on top and gently smooth with your fingers on the bottom of the baking sheet.
FILLING:
- Put all the ingredients in a potent blender. (A high-powered blender like NutriBullet or Ninja, makes the filling creamy and thin), but you can also use the food processor. Beat for a minute or two, until thick and creamy.450g (3 <>/<> cups) cashew nuts,250ml (1 cup) of water,180ml (<>/<> cup) liquid sweetener,125ml (<>/<> cup) coconut oil,60ml (<>/<> cup) lemon juice,15ml (1 tablespoon vanilla extract
- Pour the filling over the crust. Shake the pan gently to remove any air bubbles. Then place in the freezer for at least 30 minutes, or until firm.
COVER:
- While the cheesecake is hardening in the freezer, you can make the topping. Place all the ingredients in the coating in your food processor (after cleaning it) and pulse for 30 seconds. Then set aside until the cheesecake has hardened.120g (1 cup) raspberries,140g (1 cup) blackberries,150g (1 cup) blueberries,30ml (2 tablespoons) liquid sweetener
- After 30 minutes, the cheesecake should have hardened enough to put on the topping. Gently, place the red fruit mixture on top and put it back in the freezer. Freeze your cheesecake for at least 4-5 hours before serving.
- When the cheesecake is ready to serve, take it out of the freezer for at least 20 minutes before eating. So it will be much easier to slice, because it will have softened. Garnish with additional fruits and have fun!