Posted on August 23 2020
Vegan Berry Cheesecake Recipes
Vegan dessert recipes
This no-bake cheesecake is like a love child of tropical Bali and fitness freak LA!It is dense and creamy taste-wise the coconut and hint of lemon combine with refreshing berries.
It will be a hit at any summer gathering or Sunday brunches.It is pure richness and comfort food and sometimes you really need that. And in light of everything that is going on in the world recently, a little comfort goes a long way!
Berries; berry decisions!
When you hear the word berry, your mind probably jumps to strawberries, which are in season at the moment. Or maybe you picture more exotic berries, such as blueberries and raspberries. Either way, one thing is certain: berries will never let you down.
However, the Indian marketplace isn’t great at supplying berries. Frozen berries are the best alternative there are equally intact with nutrition as fresh berries, sometimes even better. Frozen berries are packed when they are at their peak stage, and the best of the best berries are chosen. The nutritional content is locked in, now you are out of excuses for postponing the making of the berry cheesecake.
Cashew Cheese – Our mom’s invented alternative soaked cashews have been used for years now by us and our mothers in gravies and sabzis, for that amazing texture and consistency. Vegans just got inspired and are thankful to use it as vegan cheese!
Cashew cheese is creamy and spreadable, it’s a quick fix invented by our moms and turned out to be the best tasting and worth a try.It’s worth considering. As a plant-based food, it’s very low in saturated fat and has zero cholesterol. Cashew cheese also contains healthy probiotics, which are associated with improved digestive health (and most commonly associated with yogurt).
It is a healthy and less processed option. Indian pantry is filled with nuts, it’s very convenient to pull out and soak a handful for tasteful, unprocessed good fat that really homemade.
½ cup (30g) desiccated coconut
1 cup (100g) walnuts, chopped
12 medjool dates
pinch of salt
2 cups (200g) cashews, soaked for 4 hours or overnight
1 cup (240ml) coconut cream
½ cup (120ml) maple syrup
zest of 1 lemon
juice of 1 lemon juice
pinch of salt
1 cup (150g) frozen red berries
2 tbsp. chia seeds
2 tbsp. lemon juice
2 tbsp. maple syrup
For the crust:
For the lemon layer:
For the berry layer:
Place all the crust ingredients into a food processor and blitz until sticky paste forms. Transfer the crust into a cake tin or springform pan and press evenly to form the bottom layer. Place the tin in the freezer while you make the other layers.
Drain the cashews and pat dry with a kitchen towel. Place all the lemon layer ingredients in a food processor and puree until smooth. Spread over the crust and return into the freezer.
Prepare the last berry layer. Place all ingredients in the food processor and puree until smooth. Spread over the top of the cheesecake only when the lemon layer has set completely. Garnish with additional berries (optional). Return to the freezer and freeze until set.
Remove the cheesecake from the freezer for about 20 minutes before serving.