Vegan Berry Cheesecake | sheerluxe.com

Vegan Berry Cheesecake

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Prep Time: 25 Minutes | Chill Time: 6 Hours

Serves 8

A dessert that looks as good as it tastes; beetroot might seem a rogue ingredient but, trust us, it really works. Plus, there's no baking involved, so even if you think you can't do desserts you're sure to impress with this one. 

INGREDIENTS:

For The Top:

  • 200g of cashews soaked in 1 cup water

  • 260g of raw grated beetroot

  • 250g of fresh raspberries

  • ½ cup of melted coconut oil

  • 50g of date syrup

  • 2 tbsp of nutritional yeast

For The Base:

  • 100g of pecans

  • 100g of brazil nuts

  • 100g of ground almonds

  • 140g of dried dates

  • ¼ cup of melted coconut oil

  • 50g of raspberries to garnish

METHOD:

  1. Line the base of a 9-inch spring form baking tin.

  2. Soak the cashews for the creamy topping in the cup of water for 1 hour or until soft. The longer you leave them the easier they will be to blend if you don’t have a high-speed blender.

  3. Make the base by putting all ingredients into a food processor and blend until a chunky, crumb-like texture. Next, push the mixture into the base of the baking tin, making sure that it is even depth, while pushing a little of the mixture up into the sides slightly. Put into the freezer for 30 minutes while you make the filling.

  4. Put the soaked cashews, and the water that they were soaked in, into the blender along with the grated beetroot, raspberries, date syrup, nutritional yeast and melted coconut oil and blend until completely smooth.

  5. Pour the filling onto the base and put back into the freezer for 2-3 hours.

  6. Wash the remaining raspberries in water then put into a bowl in the freezer, these will be your garnish.

  7. After 3 hours put the cake into the fridge for another 2 hours minimum.

  8. When ready to serve, carefully take out of the tin, and garnish with the frozen berries on the top.

Recipe by Natasha Corrett, courtesy of Honestly Healthy