This Vegan No-Bake Blackberry Cheesecake is a decadent yet wholesome dessert that’s perfect for any occasion. Featuring a rich, creamy cashew-based filling, this dairy-free cheesecake is topped with a luscious homemade blackberry sauce and fresh blackberries. The naturally sweetened crust, made from dates and nuts, adds a delightful texture and flavor. This easy, gluten-free dessert is not only indulgent but also packed with nutrients, making it an ideal choice for anyone seeking a guilt-free, plant-based treat. Perfect for vegan baking, meal prep, or healthy desserts!
Ingredients
For the Crust:
- 1 cup dates pitted
- 1 cup raw almonds or walnuts
- 1 tbsp coconut oil melted
- For the Filling:
- 2 cups raw cashews soaked overnight
- 1/2 cup coconut milk from a can
- 1/3 cup coconut oil melted
- 1/2 cup maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
For the Blackberry Sauce:
- 1 cup fresh or frozen blackberries
- 2 tbsp maple syrup
For Garnish:
- Fresh blackberries
Instructions
- Prepare the Crust:In a food processor, combine the dates and nuts. Process until the mixture is sticky and holds together when pressed.
- Add the melted coconut oil and pulse until well combined.
- Press the crust mixture firmly into the bottom of an 8-inch springform pan. Place in the refrigerator to set while you prepare the filling.
- Prepare the Filling: Drain and rinse the soaked cashews.
- In a high-speed blender, combine the cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy.
- Prepare the Blackberry Sauce: In a small saucepan over medium heat, combine the blackberries and maple syrup.
- Cook for about 5-7 minutes, mashing the berries and stirring occasionally until they break down into a thick sauce.
- Remove from heat and let it cool slightly, then strain to remove seeds if desired.
- Assemble the Cheesecake: Pour the cashew filling over the chilled crust, spreading it evenly.
- Pour the cooled blackberry sauce on top of the cheesecake, spreading it gently to cover the surface.
- Chill the Cheesecake: Cover the cheesecake and refrigerate for at least 4 hours, or until fully set. For best results, let it chill overnight.
- Serve: Carefully remove the cheesecake from the springform pan.
- Garnish with fresh blackberries.
- Slice and serve chilled.
Notes
Vegan cheesecakes are a modern twist on the classic cheesecake, popularized in many Western countries, particularly in the United States, for those seeking plant-based and dairy-free alternatives. Enjoy this luscious dessert knowing it's as healthy as it is delicious!
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