This rich, creamy and healthy ‘cheesecake’ will fool many skeptics! No baking time required but a couple hours in the fridge is needed so make sure to plan ahead. However it’s all worth the waiting time.
Recently I was craving a really good dessert. I thought about a cake, a pie or cookies but I knew I wanted to use as little refined sugar as possible. I thought of using fruits and dates as the sugar, since I had recently bought Medjool dates and 4 packages of blackberries (when there’s a sale, we clearly take advantage; all four for $5!). I also had half a vegan cream cheese spread I bought to try out and wanted to use that up before it went bad. So the only logic explanation would be to try to make a vegan blackberry ‘cheesecake’. And it turned out delicious!
This cheesecake is not only healthy but the richness of the filling with the sweetness of the blackberry topping makes a perfect balance of flavours. Also, it has a hind of that traditional cheesecake flavour and will make your guest satisfied and asking for more (as per experience)!
- 1 cup sunflower seed
- 6 dates
- 2½ cup raw cashew (soaked for at least 3 hours)
- ½ cup coconut milk (full-fat)
- ½ cup vegan cream cheese (I used Daiya)
- ¼ cup fresh orange juice (or lemon juice)
- ¼ cup maple syrup
- 4 cups blackberries (or 4 x 6oz/170g package)
- Half a juice of a lime
- 3 dates
- 1 Tbsp tapioca flour
- 2 Tbsp maple syrup (optional)
- First, soak the cashews in water for a couple of hours (3 or more is recommended).
- For the crust: In a food processor, process the sunflower and dates. You know it's done when you can make a ball with the mixture.
- Press the mixture in a 9 inch springform pan and place in the freezer.
- In the meantime, add all the filling ingredients in a blender an blend until smooth.
- Pour over the crust and place in the freezer for 4 hours or until firm.
- For the topping: In a pot, place the blackberries, lime juice, dates and maple syrup over medium heat. After 5-10 mins, once the berries are getting softer and start releasing their juices, whisk in the tapioca flour. Simmer for 5 mins.
- Remove from heat and let cool down, for about 20 mins.
- Spread the topping over the filling and place in the freezer for an additional 2 hours.
- To serve: place the 'cheesecake' in the fridge about an hour before serving.