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.
I hope you guys have had a great start to your week – I know we have all been incredibly distracted by current events, the most recent being the horrific flooding in Texas. Here is the link to the Red Cross if you are able and feel the urge to contribute. Our thoughts and prayers are with those affected.
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!
- 2 cups original Purely Elizabeth granola, crushed
- 2 cups dates, pitted
- 2 cups raw cashews, soaked overnight, drained and rinsed
- 9 Tablespoons fresh lemon juice, divided
- 1 cup coconut milk, divided
- ⅓ cup + 1 Tablespoon maple syrup
- 1 Teaspoon vanilla extract
- ½ cup blueberries
- 2 cups blackberries
- 2 Tablespoons chia seeds
- 1 Tablespoon ground ginger or 2 Teaspoons finely chopped fresh ginger
- Ensure granola is finely crushed in plastic bag.
- Take dates and place in food processor.
- Once dates create a spreadable consistency, place in medium mixing bowl.
- Add granola and simply combine with hands.
- Take 10-12inch springform pan and lightly spray bottom with non-stick.
- Place date/granola mixture inside and gently spread evenly throughout the pan.
- Place in freezer for 10 minutes to all it to harden.
- Bottom Filling:
- Place all cashews in blender and add, 4 Tablespoons lemon juice, ¾ cup coconut milk, almond extract and the maple syrup.
- Blend until until creamy and smooth.
- Taste and add additional maple syrup, lemon or vanilla to taste.
- Pour out ⅔ of the mixture into the cake pan and smooth out the top to ensure it is flat.
- Place back into the freezer.
- Middle Filling:
- Add ¼ cup coconut milk, 1 Tablespoon lemon juice and ½ cup fresh blueberries to the remaining cashew mixture and blend until smooth and creamy.
- Remove cake from freezer again and pour remaining cashew mixture on top, spreading evenly on top.
- Place back into freezer.
- Top Layer:
- In sauce pan, add 1½ cup blackberries, 4 Tablespoons lemon juice, 2 Tablespoons chia seeds and the ginger.
- Bring to simmer, smash the blackberried and let reduce about 10 minutes.
- Remove from heat and let cool.
- 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 foil and return to freezer, ensuring it sits flat.
- 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.
- Otherwise, it will stay in the fridge for 2-3 days or in the freezer for 1-2 weeks.
This post contains affiliate links. Thank you for supporting all things The Wooden Skillet.