Blackberry Ginger Vegan Cheesecake
A creamy and delicious dessert you're guaranteed to love!
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.
Nutrition
Calories: 349kcal | Carbohydrates: 50g | Protein: 8g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 25mg | Potassium: 471mg | Fiber: 6g | Sugar: 28g | Vitamin A: 59IU | Vitamin C: 10mg | Calcium: 66mg | Iron: 3mg
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