#berrydessert2017: Tri-berry Vegan Cheesecake

I’m always up for a challenge. Many of my friends tend to tag me on recipe video they find through Facebook or Instagram. If it’s something I find interesting I might give it a try and will share the outcomes with them. For some reason, during the same week, 3 different people tagged me on a “Vegan Blueberry Cheesecake” video asking me to make it. A few days later, one of the Instagram accounts I follow posted a contest for berry-based desserts. So, I decided to give it a try putting my own twist to things. This was my first attempt at the #berrydessert2017 competition. Now, I had made a blueberry cheesecake before, as you may find in my blog, but my recipe and presentation has definitely improved. Check it out!

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Ingredients

  • ½ cup walnuts
  • ½ cup almonds
  • ½ cup pitted dates, softened (I used Sukkari). Note: to soften your dates, leave soaking in warm water for 5-10 minutes after taking out the pits. Then drain.
  • ½ cup dried cranberries
  • 1 tablespoon acai powder
  • 1 pinch of salt
  • 2 cups cashews, soaked overnight
  • 1/3 cup agave
  • 1/3 cup coconut oil, melted
  • 3 limes, just the juice
  • ½ cup raspberries, plus some more for decoration.
  • ½ cup blueberries, plus some more for decoration.
  • ½ cup physalis (golden or gooseberries), plus some more for decoration.
  • Red currant for decoration.
  • Materials: one small round cooking pan (size depending on how thick/high you want your cheesecake to be), parchment paper or foil.

Procedure

  1. Crust:
    • In a food processor, process the walnuts, almonds, dates, cranberries, acai powder and salt.
    • Line your baking dish with some parchment paper.
    • Evenly spread the mix on the baking dish to make a crust and store in the fridge while making the cheesecake paste.
  1. Cheesecake paste:
    • In a food processor or high speed blender add the soaked cashews, lime juice, agave, and coconut oil. Process until making a soft white paste.
    • Spread a thin layer of the white paste on top of the crust and put back in the fridge.
    • Divide the remaining cheesecake paste into 3 equal parts.
    • Blend each 1/3 of the paste with a different berry; one with raspberries, one with blueberries, and one with physalis.
    • Spread on top of the white paste, mixing all three cheesecake pastes in whichever pattern you like.
    • Decorate whichever way you like. I used the different berries, sprinkled some raspberry powder and topped with red currant.
  1. Plating: After at least 3 hours of having the completed cheesecake pan in the fridge, take out of the pan. Final tip, you can store the cheesecake in the freezer. It will be easy to cut (just add a bit of pressure) and let thaw before eating.

Enjoy!

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