No-bake Vegan Cheeesecake with Berry Topping
This no-bake vegan cheesecake with berry topping is so light, smooth, creamy and delicious that you can't get enough of it! Besides, it's easy to prepare, sugar-free and gluten-free!
Equipment
- 1 18-10 cm springform pan
Ingredients
Crust ingredients
- 80 g dates
- 100 g oat flakes
- 80 g desiccated coconut
- 30 g almonds
- 30 g coconut oil melted
- 30 g agave or rice syrup
Filling ingredients
- 150 g cashews soaked overnight
- 430 g coconut cream
- 100 g agave or rice syrup
- 40 g ulei de cocos topit
- 30 ml fresh lemon juice
- zest from 1 lemon
- 1 tsp vanilla extract
Berry sauce
- 250 g frozen wild berries
- 1 tsp lemon zest
- 30 g rice or agave syrup
Instructions
- Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form; transfer to a bowl and set aside;
- Add the rest of the crust ingredients (soaked dates, coconut oil and agave syrup) to the food processor and combine until you get a smooth sticky paste;
- Transfer the paste to the dry ingredients bowl and combine them well until it starts to form into a sticky dough;
- Transfer the dough to the springform pan and press it down into a pie crust; use the bottom of a glass to press it down into a neat layer;
- Place the crust into the freezer for 30 minutes to set;
- Meanwhile, put all filling ingredients into a blender or a food processor and blend until creamy and smooth;
- Remove the crust from the freezer and pour over the filling; return to the freezer to set completely for about 4 hours; overnight is even better;
- When the cheesecake is set completely, remove it from the freezer, remove the springform pan and place it on a cake stand or a plate; let it thaw at room temperature;
- In the meantime, blend the berries for 1 minute then strain through a sieve;
- Add the strained sauce and lemon zest to a small saucepan and simmer over low heat about 10 minutes, until it thickens a little;
- Turn off the heat, add the rice syrup, stir well and allow to cool completely;
- Spread the sauce over the cheesecake top, slice it and enjoy!
Notes
- Soak the cashews overnight so that you get a very smooth filling.
- Leave the coconut milk / cream cans overnight in the fridge so you can remove the cream easier.
- If you're not using organic lemons, soak them overnight in water with 1/2 tsp of baking soda; this will help removing at least partially the chemicals from the peel.