Vegan Berry Cheesecake
Vegan Berry Cheesecake is the perfect dessert for summer! This dessert is simple to make with a sweet oat date crust, and a blended raspberry creamy cheesecake mix that is ready for the freezer is less than 30 minutes
Servings 8
Calories 384kcal
Ingredients
Raspberry Cream Filling
- 1 ½ cup raw cashews
- 1 cup almond milk
- 8 ounces vegan cream cheese
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- ½ cup maple syrup
- 1 cup fresh raspberries
Blackberry Topping
- ½ cup black berries
- 2 tablespoons maple syrup
Crust
- ½ cup raw almonds
- ¾ cup oats
- 1 cup dates, chopped
- 2+ tablespoons water. Add 2 tablespoon and add more as needed
- 1 tablespoon coconut oil oil bottom and sides of springform pan
Instructions
Crust
- Add almonds to food processor with blade and process until almonds are nearly powder
- Chop dates into very small pieces. Add dates and oats to almonds in food processor and process until mixed well. Add 2+ tablespoon of water until crust is sticky. Oil bottom of spring form pan (I used small 7" springform pan) with coconut oil to prevent sticking. Press the crust to the bottom. Place in freezer while you prepare filling.
Rasberry Cream Filling
- Add all ingredients for filling to high speed blender. Blend until filling is completely smooth, no lumps. Remove crust from freezer. Pour filling into springform pan on crust.
Blackberry Topping
- Blend blackberries and maple syrup in small blender. Using tablespoon, spoon several spoonfuls onto top of raspberry cream. Using skewer or pointed utensil, swirl the blackberry topping lightly to create a design. Gently place cheesecake into the freezer for 4 hours. Slice and serve.
Video
Notes
I used small 7" springform pan. If you use a larger springform pan, your cheesecake will not be as tall.
Crust inspired by Tasty Pumpkin Bars
Nutrition
Calories: 384kcal