Vegan Layered Berry Cheesecake

Ingredients:


Crust


Strawberry Layer

Recipe notes: * Soaked cashews: cover cashews with distilled water and soak for 4 hours, then rinse ** Chilled canned coconut milk: refrigerate overnight and use only the thick part from the top of the can)

Blueberry layer


Raspberry Layer

  • 140g cashews, soaked (*see recipe notes)
  • 1 cup chilled canned coconut milk (**see recipe notes)
  • ¼ cup maple syrup
  • 200g raspberries (defrost and drain if using frozen)
  • ¼ cup coconut oil, solid
  • 1 tbsp pitaya or beetroot powder (optional - for colour)


Garnish

  • 200g fresh strawberries, quartered
  • 100g fresh raspberries
  • 100g fresh blueberries



Method

  • Line a 9” springform cake tin with parchment paper
  • Add the Awakening bowl, shredded coconut and mulberries to your food processor and blitz for a minute to combine
  • Add the dates, coconut oil, salt and water and blend until the ingredients stick together to form a dough
  • Press the dough into the base of the cake tin using your fingers or a spatula
  • Once the base is compact and even transfer it to the freezer while you prepare the next layer
  • For the strawberry layer, add all of the ingredients to your blender and blitz until smooth and creamy
  • Remove the base from the freezer and pour the strawberry mixture into the pan
  • Tap the cake tin on your work surface to knock out any air bubbles and transfer back to the freezer to set for 1 hour
  • Meanwhile prepare the blueberry layer by adding all of the ingredients to your blender and blitz until smooth and creamy
  • Remove the cake pan from the freezer and pour the blueberry layer into the pan
  • Tap on your work surface to knock out any air bubbles and transfer back to the freezer for another hour
  • Add all of the raspberry layer ingredients to your blender and blitz until smooth and creamy
  • Remove the cake tin from the freezer and pour the raspberry mixture into the pan.
  • Tap the tin on your work surface to remove air bubbles and smooth out the top of the cake using a spatula.
  • Transfer to the freezer to set for at least 4 hours (or overnight)
  •  Remove the cake from the springform pan while still frozen
  • Decorate the top of the cake with fresh berries and defrost for 45 minutes before serving
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