Vegan Berry Cheesecake

Vegan Berry Cheesecake is the perfect dessert for summer!  This dessert is simple to make with a sweet oat date crust, and a blended raspberry creamy cheesecake mix that is ready for the freezer is less than 30 minutes. To give it pazazz, just top with blackberries and swirl into your favorite design.  So easy, so yummy, this dessert is vegan, gluten free and dairy free and will definitely cool off your hot summer days.

Add all crust ingredients to food processor

Press crust to bottom of pan

Blend cheesecake ingredients

Pour cheesecake into pan over crust

Blend berries and maple syrup

Drop spoonfuls of blended berries on top of cheesecake

Swirl berry mix with sharp skewer into pattern.  Freeze for several hours.

Serve cheesecake

Individual serving

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5 from 1 vote

Vegan Berry Cheesecake

Vegan Berry Cheesecake is the perfect dessert for summer!  This dessert is simple to make with a sweet oat date crust, and a blended raspberry creamy cheesecake mix that is ready for the freezer is less than 30 minutes

Course Dessert

Cuisine American

Keyword berries, cheesecake, freezerdessert

Diet Category Vegan, vegetarian, gluten free, diary free

Prep Time 20 minutes

Freezer 4 hours

Total Time 20 minutes

Servings 8

Calories 384kcal

Author greenschemetv

Ingredients

Raspberry Cream Filling

• 1 1/2 cup raw cashews
• 1 cup almond milk
• 8 oz vegan cream cheese
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp sea salt
• 1/2 cup maple syrup
• 1 cup fresh raspberries

Blackberry Topping

• 1/2 cup black berries
• 2 tbsp maple syrup

Crust

• 1/2 cup raw almonds
• 3/4 cup oats
• 1 cup dates, chopped
• 2+ tbsp water. Add 2 tbsp and add more as needed
• 1 tbsp coconut oil oil bottom and sides of springform pan

Instructions

Crust

• Add almonds to food processor with blade and process until almonds are nearly powder
  
• Chop dates into very small pieces.  Add dates and oats to almonds in food processor and process until mixed well.  Add 2+ tbsp of water until crust is sticky.  Oil bottom of spring form pan (I used small 7" springform pan) with coconut oil to prevent sticking.  Press the crust to the bottom.  Place in freezer while you prepare filling.
  

Rasberry Cream Filling

• Add all ingredients for filling to high speed blender.  Blend until filling is completely smooth, no lumps.  Remove crust from freezer.  Pour filling into springform pan on crust.
  

Blackberry Topping

• Blend blackberries and maple syrup in small blender.  Using tablespoon, spoon several spoonfuls onto top of raspberry cream.  Using skewer or pointed utensil, swirl the blackberry topping lightly to create a design.  Gently place cheesecake into the freezer for 4 hours.  Slice and serve.
  
  

Notes

I used small 7" springform pan.  If you use a larger springform pan, your cheesecake will not be as tall.

Crust inspired by Tasty Pumpkin Bars

Nutrition

Calories: 384kcal

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