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NO BAKE VEGAN BERRY CHEESECAKE RECIPE

Yield: 6-8 slices

 

Ingredients:

FOR THE BASE

  • ½ cup raw walnuts or pecans.
  • ½ cup almond or hazelnut flour
  • 2 pitted dates or 1/4 cup golden raisins
  • 2 tablespoons coconut oil melted but cooled down.
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon salt

FOR THE CHEESECAKE

  • 2 cups raw cashews already soaked
  • ½ cup canned coconut milk full fat
  • ¼ cup coconut oil melted and cooled down
  • ⅓ cup agave
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract

FOR THE BLUEBERRY LAYER

  • 1 cup fresh or frozen blueberries thawed
  • 1 tablespoon fresh lemon juice

INSTRUCTIONS

Prepare a 6 inch pan with parchment paper on the bottom.

  1. Add the walnuts, almond flour, pitted dates or golden raisins, coconut oil, spice and salt to the food processor until they become a coarse mixture. With your hands pat the dough flat evenly on the bottom of the  pan and make the cheesecake base.
  2. Gather the rest of the ingredients and place  into the mixer except for the berries. Process till the mixture becomes smooth and silky.
  3. Evenly spread  2/3 of the filling into the pan over the cheesecake base. Flatten the top and place in the freezer to get ready for the second layer.
  4. Add the blueberries to the remaining batter and blend. You will see the batter turns into a beautiful colorful creamy mixture. Spread over the plain layer. Return to the freezer.
  5. Once the cheesecake has set, decorate with fresh berries on top. A hint of mint brings out the colors on the cheesecake.
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