All the berries
All the berries on a cake! Yes, that’s what I love the most about these no-bake cakes. You can decorate them as you please and you can never go wrong with it. It’s like decorating a no-bake vegan cheesecake is simply fool proof. Especially if there’s a wonderful and crunchy, yet soft chocolate cookie dough layer underneath – topped by a super creamy, dreamy blueberry layer. But I think you have to try it for yourself 🙂
This cake is super easy to make. No bake, vegan, gluten free and refined sugar free. Save now and try later.
- 250 g soaked cashews ⎪for the filling
- 150 g oat milk ⎪for the filling
- 150 g maple syrup ⎪for the filling
- 1/2 tsp ground tonka - substitute with vanilla powder ⎪for the filling
- 30 g lemon juice ⎪for the filling
- 3 tsp blueberry fruit powder ⎪for the filling
- pinch of salt ⎪for the filling
- 300 g roasted almonds ⎪for the cookie dough
- 35 g shredded coconut ⎪for the cookie dough
- 30 g cacao powder ⎪for the cookie dough
- 6 dates, pitted ⎪for the cookie dough
Note: you can soak the cashews up to 24h prior to using them. Simply take a big bowl, fill with he nuts and filtered water. Have in mind that the nuts will soak up water so leave room for that.
Take your food processor, add the almonds and shredded coconut. Pulse them until you've a flour-like texture.
Add the dates and mix again.
Take a 8 inch cake pan and line with parchment paper. Press 2/3 of the cookie dough as a crust evenly into the pan, set aside.
Note: I've used my blender for the filling to get this super creamy texture. This* is the one I'm using.
Drain and wash the cashews. Add to your blender along with the maple syrup, oat milk, lemon juice, ground tonka and salt
Fill half of the mixture onto the crust.
Take the rest if the cookie dough mix and form "chunks". Put onto the filling and press down slightly. Proceed until all the cookie dough mixture has been used up.
Top with the rest of the filling and freeze for at least 4 hours. Preferably over night.
Decorate with fresh fruit of your choice.
This cake holds up to 6 months once its frozen.
Make sure to get move the cake to room temperature about 1-1,5 hours before serving. Depending on the room temperature.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 🙂
No bake, vegan cheesecakes are THE PERFECT way to make a cake days or even weeks in advance and to actually not being bothered on the exact same day that you have a party. Because having a celebration, birthday or any other occasion that requires a delicious cake, you need all the time you have. How about that cake has already been made? That gives you some much needed extra time that day! You simply get the cake out if the freezer 1-1,5 hours prior to eating. That’s it. Enjoy!
I hope you enjoy this vegan cheesecake as much as I do!
I’d be happy for your feedback! Have a wonderful day.