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    Home » Dessert

    Vegan Berry Cheesecake

    Published: Apr 28, 2019 · Modified: Dec 4, 2021 by Alkaline Recipes with Leave a Comment

    Jump to Recipe Jump to Video Print Recipe

    Vegan Berry Cheesecake is the perfect dessert for summer!  This dessert is simple to make with a sweet oat date crust,  a blended raspberry creamy cheesecake filling and a maple blackberry topping.  This yummy dish is ready for the freezer is less than 30 minutes.

    So easy and light, this dessert is vegan, gluten free and dairy free and will definitely cool off your hot summer days.

    Ingredients For Vegan Berry Cheesecake

    Take a quick look at the ingredient list to see if you have everything that you need to make this recipe.  For the crust:

    • oats
    • almonds
    • dates
    • coconut oil

    For the filling:

    • raspberries
    • vegan cream cheese
    • cinnamon
    • salt
    • almond milk
    • maple syrup
    • vanilla
    • raw cashews

    For the topping:

    • blackberries
    • maple syrup

    What Kind Of Pan Do You Use?

    To make the best frozen cheesecake, I only use a springform pan.  It has a base, and a circular collar that secures with a latch.  After your dessert is frozen (or baked), you open the latch, and avoid the unpleasant task of trying to remove your dessert from the pan with out damaging it.

    Like everything in the baking/cooking world, springform pans have a history, a  a story and so many choices. Learn more here about this invaluable kitchen tool.

    Steps To Make Vegan Berry Cheesecake

    Add all crust ingredients to food processor
    Add all crust ingredients to food processor. (chop your dates much smaller than this)
    Press crust to bottom of pan
    Press crust to bottom of oiled springform pan that is secured with the latch
    Blend cheesecake ingredients
    Blend cheesecake ingredients
    Pour cheesecake into pan
    Pour cheesecake into pan over crust
    Blend berries and maple syrup
    Blend berries and maple syrup
    Drop spoonfuls of blended berries on top of cheesecake
    Drop spoonfuls of blended berries on top of cheesecake and swirl with a skewer to design a pattern.
    Vegan Berry Cheesecake
    Freeze for several hours.  Release the latch and remove the circular collar from the springform pan.
    Serve cheesecake
    Serve cheesecake
    Individual serving
    Individual serving
    Vegan Berry Cheesecake

    Vegan Berry Cheesecake

    Alkaline Recipes
    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
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Freezer 4 hrs
    Total Time 20 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 384 kcal

    Ingredients
      

    Raspberry Cream Filling

    • 1 ½ cup raw cashews
    • 1 cup almond milk
    • 8 oz vegan cream cheese
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla
    • ½ teaspoon sea salt
    • ½ cup maple syrup
    • 1 cup fresh raspberries

    Blackberry Topping

    • ½ cup black berries
    • 2 tablespoon maple syrup

    Crust

    • ½ cup raw almonds
    • ¾ cup oats
    • 1 cup dates, chopped
    • 2+ tablespoon water. Add 2 tablespoon and add more as needed
    • 1 tablespoon 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+ tablespoon 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.

    Video

    https://www.greenschemetv.net/wp-content/uploads/2019/04/Vegan_Berry_Cheesecake.mp4

    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
    Keyword berries, cheesecake, freezerdessert
    Tried this recipe?Let us know how it was!

    Tips For Making Vegan Berry Cheesecake

    1.  This cheesecake mostly liquid, so be certain that your springform pan is leak proof.  Freeze for several (4-5) hours before serving.
    2.   I chose raspberries for the filling and blackberries for the topping.  You can substitute any fruit that you like for either the filling or the topping.
    3. If you are making this cheesecake gluten free, but are not vegan or dairy free, you do not have to use vegan cream cheese.
    4. To cut the frozen cheesecake, run hot water on the knife for 2 seconds to make cutting easier.
    5. I used a metal skewer to swirl the blackberry topping. Be gentle when swirling so that your design will not sink into the raspberry cream.
    Tag Me

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