Blackberry Ginger Vegan Cheesecake – a creamy and delicious dessert.
Oh man you guys, are you ready for this? Blackberry Ginger Vegan Cheesecake. Have you ever tried a vegan cheesecake before? I honestly hadn’t until I started recipe testing this … whoa. I am officially enamored with cashews and they will be making another appearance very, VERY soon! But for now, I cannot try and persuade you enough to try this recipe. Especially for those who are sensitive to dairy (me) and have been having to say No to the offer of cheesecake for oh-so-long…. this is so amazing. My husband loved it, my kiddos loved it and I really loved it. I have a feeling this is the first of many different vegan cheesecakes!
Before I go back to over-obsessing about this cake – can we talk about the fact that August is almost over? I guess the silver lining there is that it is canning season (which I love). As I sit here typing, I am hearing the “pop” of all of our newly canned Slow-Roasted Heirloom Tomato and Garlic Marinara as they finish processing. Holy cow – if you don’ have a go-to marinara recipe yet, I would HIGHLY recommend this one. Even if you already have a go-to marinara recipe – you should still try this one ? It doesn’t involve blanching (yes, you read that correctly) and it always turns out. Give it a try and let me know what you think!
So this cake … ? No but seriously, I am completely blown away by the deliciousness that is a vegan cheesecake. I really didn’t think it would taste this good. The crust – well it is made out of Purely Elizabeth® Granola and dates. That’s it. The rest is so simple you will be amazed.
I am really digging these vegan desserts – no dairy! Yes, please.
A special shout-out to Dana from The Minimalist Baker and Rachel from Bakerita for all their vegan inspiration!! Check them out if you haven’t already. This recipe is inspired by recipes from both of their blogs!
Don’t forget to check out my Instagram account for some behind-the-scenes action! Or give me a follow on Facebook or see what I am pinning on Pinterest!
Love,
E
Ingredients
Crust:
- 2 cups granola, crushed (I used Purely Elizabeth)
- 2 cups dates, pitted
Filling:
- 2 cups raw cashews, soaked overnight, drained and rinsed
- 1 cup coconut milk, divided
- ⅓ cup + 1 tablespoon maple syrup
- 9 tablespoons fresh lemon juice, divided
- 1 teaspoon vanilla extract
- ½ cup blueberries
- 2 cups blackberries
- 2 tablespoons chia seeds
- 1 tablespoon ground ginger, sub 2 teaspoons finely chopped fresh ginger
Instructions
- Crust Mixture: Ensure 2 cups granola is finely crushed in plastic bag. Place 2 cups dates in a food processor. Once dates create a spreadable consistency, place in medium mixing bowl. Once dates create a spreadable consistency, place in medium mixing bowl. Add granola and simply combine with hands.
- Freeze Crust: Take a 10-12inch springform pan and lightly spray bottom with non-stick cooking spray. Place date/granola mixture inside and gently spread evenly throughout the pan. Place in freezer for 10 minutes to harden.
- Cashew Mixture: Place softened cashews in a blender and add ¾ cup coconut milk, ⅓ cup + 1 tablespoon maple syrup, 4 tablespoons lemon juice, and 1 teaspoon vanilla extract. Blend until until creamy and smooth.
- Adjust: Taste and add additional maple syrup, lemon or vanilla to taste.
- Chill: Pour 2/3 of the mixture into the cake pan and smooth out the top to ensure it is flat. Place back into the freezer.
- Middle Filling: In the blender, add ¼ cup coconut milk, ½ cup blueberries, and 1 tablespoon lemon juice to the remaining cashew mixture and blend until smooth and creamy.
- Chill Middle Layer: Remove cake from freezer again and pour remaining cashew mixture on top, spreading evenly on top. Place back into freezer.
- Top Layer: In a saucepan, add 1 ½ cups blackberries, 4 tablespoons lemon juice, 2 tablespoons chia seeds and 1 tablespoon ground ginger. Bring to simmer, smash the blackberried and let reduce about 10 minutes. Remove from heat and let cool.
- Final Freeze: Once it is cool, take cake out of the freezer again and pour blackberry mixture on top; smoothing out to ensure it is flat. Cover with aluminum foil and return to freezer, ensuring it sits flat.
- Serve: Place the remaining blackberries in the freezer and remove and place on top of cake when you are ready to serve. Cake should be served chilled and even slightly frozen.
- Storage: Otherwise, it will stay in the fridge for 2-3 days or in the freezer for 1-2 weeks.
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