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Home 30 Minute Raw Vegan Berry Cheesecake

Raw Vegan Berry Cheesecake

Name: How to cook Raw Vegan Berry Cheesecake - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: Us

Introduce

Chef :

Mary Kearns

Raw Vegan Berry Cheesecake

I was introduced to the idea of this dessert a couple of years ago at a potluck dinner. A friend made a version of this cake from a video she found on social media that listed the ingredients and steps, but not the measurements. The results were colorful and delicious, but very soupy. I did some research and found several different recipes online, but none were quite right. So, after some trial and error, I finally came up with a recipe that is pretty and ridiculously delicious. The optional herbal ingredients add a boost of color, flavor, and nutritional value, but don’t worry if you don’t have access to them.

Ingredient

Food ration :

6 servings

Cooking time :

1 hour prep time, plus time in freezer

1 cup

packed pitted Medjool dates

1 cup

raw walnuts (can also use almonds)

2 teaspoons

maca powder (optional–adds a nice malty flavor)

1 1/2 cups

raw cashews (quick-soak by covering the cashews with boiling hot water, soak uncovered for 30 minutes, then drain)

large lemon, juiced

1/3 cup

coconut oil, melted

1/2 cup

maple syrup

2/3 cup

full-fat coconut milk or coconut cream

3/4 cup

raspberries

1 teaspoon

hibiscus powder (optional–makes a brilliant pink color)

3/4 cup

blueberries

2 teaspoon

blue butterfly pea flower powder (optional–makes a vibrant blue color)

3/4 cup

blackberries

Cooking instructions

* Step 1

If using springform pans: Wrap one 9-inch or 4 4-inch springform pans with 1-2 layers of aluminum foil, covering the bottom and the sides. Lightly coat the bottoms and sides with coconut oil. Cut a circle of parchment paper for the bottom of the pan. Place about ½ cup of the crust mixture in each the 4” pans (or all of it for the 9” pan) and pack down tightly with the bottom of a glass or back of a spoon (the glass works best). Place in the freezer to firm up while you make the filling.

* Step 2

If using cupcake tins: Line cupcake tins with parchment paper. Press paper down into the tin using a small measuring cup or the bottom of a glass. Place about 2 tablespoons of the crust mixture in the parchment paper “cups” and pack down tightly with the bottom of a measuring cup, the bottom of a glass, or back of a spoon. Place in the freezer to firm up while you make the filling.

* Step 3

To make the crust:

* Step 4

Add all filling ingredients, except berries, hibiscus powder, and blue butterfly pea flower powder, to a blender and mix until very smooth. I had to blend it for a while in my regular blender, but if you have a Vitamix, this part of the process should go quickly. If the mixture doesn’t look completely smooth, you can add a bit more coconut milk.

* Step 5

Set aside two cups of the filling.

* Step 6

Add the raspberries and hibiscus (if using) to the filling that remains in the blender. Blend until the color is uniform.

* Step 7

Divide the raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.

* Step 8

Place 1 cup of filling in the blender and add the blueberries and blue butterfly pea powder (if using). Blend until the color is uniform.

* Step 9

Divide the blueberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.

* Step 10

Place the remaining cup of filling in the blender and add the black raspberries. Blend until the color is uniform.

* Step 11

Divide the black raspberry filling evenly among the tins or pans. Tap a few times to release any air bubbles and even out the filling.

* Step 12

Freeze until firm.

* Step 13

Remove from freezer, and pop the cakes out of the tins or pans and place on plates. Allow to sit at room temperature before serving – 10 minutes for cupcakes, 20 minutes for 4” or 9” cakes. Make sure they don’t sit too long or they will get mushy.

* Step 14

The cakes, if removed from the tins or pans and placed in an airtight container, will keep in the refrigerator for 2-3 days, or the freezer for up to 2 weeks.

Note: if there is a photo you can click to enlarge it