Vegan Berry Cheesecake: An Amazing Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 0 hours
Ingredients
- For the Crust:
- 1 ½ cups almond flour or crushed nuts of choice
- ¾ cup medjool dates, pitted
- ¼ teaspoon salt
- 2 tablespoons coconut oil, melted
- For the Filling:
- 2 cups raw cashews, soaked for at least 4 hours
- ½ cup coconut milk
- ⅓ cup maple syrup
- ¼ cup lemon juice
- 1 tablespoon vanilla extract
- 1 cup mixed fresh or frozen berries (such as strawberries, blueberries, or raspberries)
- For the Topping:
- Additional berries for garnishing
- Fresh mint leaves (optional)
Instructions
Creating this delightful Vegan Berry Cheesecake is simple when you follow these steps:
- Prepare the Crust: In a food processor, combine almond flour, pitted dates, salt, and melted coconut oil. Pulse until it forms a sticky mixture.
- Form the Base: Press the mixture evenly into the bottom of a 9-inch springform pan. Use your fingers or the bottom of a glass to pack it tightly. Set aside.
- Blend the Filling: In the same food processor, drain and rinse the soaked cashews. Add them to the processor along with coconut milk, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Add Berries: Gently fold in the mixed berries, being careful not to break them up too much.
- Pour Filling: Pour the cashew mixture over the crust in the springform pan. Use a spatula to smooth the top.
- Chill: Cover the cheesecake with plastic wrap and place it in the freezer to set for 4-6 hours or overnight for the best results.
- Remove from Pan: Once set, carefully remove the cheesecake from the springform pan. It may help to run a knife around the edges first.
- Garnish: Top the cheesecake with additional fresh berries and mint leaves if desired for an impressive finish.
- Slice and Serve: Use a sharp knife to slice the cheesecake into wedges, serving it chilled.
These straightforward steps lead you to a delightful vegan dessert that anyone can enjoy!