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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