Blackberry Cheesecake – vegan, gluten free & no-bake

Name: Blackberry Cheesecake - vegan, gluten free & no-bake
Cook time: 15 min
Ingredients: 200 g cashews - soaked in water for 8 hours (preferably overnight ⎮ for the filling); 100 g fresh blackberries ⎮for the filling; 200 g almond milk ⎮ for the filling; 100 g maple syrup ⎮for the filling; 40 g lemon juice ⎮for the filling; 2 tbsp coconut oil ⎮ for the filling; 100 g cashews ⎮ for the base; 50 g desiccated coconut ⎮ for the base; 8 dates (pitted ⎮for the base)

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Summer is coming in big steps. And what would summer be without a really summery cake? Preferably cold cheesecake and without baking? So I’ll be there right away and soon there will be a lot of cake dates with me and my girls again.

Do you do that too? Just meet for cake? Not as classically chic as it was back then with grandma and grandpa with coffee and cake. No, the classic has been completely reissued. You just have to do that a lot more often.

I especially love that these vegan cheesecakes stay in the freezer for so long. So you always have them ready when you feel like a piece of cake. And thanks to the high nutrient density, you are saturated very quickly. Try it!

You are welcome to leave me your feedback in the comments. Looking forward to it!

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Blackberry Cheesecake – vegan, gluten free & no-bake

Cook Time

15 mins

Super easy, vegan & gluten-free cheesecake. Completely without baking. You can find the recipe here on therawberry.de 🌱

Course: Dessert

Keywords: cake, cheesecake, dessert, glutenfree, Marie Dorfschmidt, rawvegan, Recipe, therawberry, vegan

Servings: 12 Pieces

Marie Dorfschmidt – therawberry: therawberry

Ingredients

200 g cashews – soaked in water for 8 hours preferably overnight ⎮ for the filling
100 g fresh blackberries ⎮for the filling
200 g almond milk ⎮ for the filling
100 g maple syrup ⎮for the filling
40 g lemon juice ⎮for the filling
2 tbsp coconut oil ⎮ for the filling
100 g cashews ⎮ for the base
50 g desiccated coconut ⎮ for the base
8 dates pitted ⎮for the base

Instructions

Line the bottom of a round baking pan Ø 20 cm with parchment paper.
Put all the ingredients for the base in the mixer and mix until you have a dough-like mixture. If necessary, add 1-2 tablespoons of water.
Spread the mixture in the baking pan and press down evenly.
Wash the blender. Drain the cashew nuts.
Now put all the ingredients for the filling, including the remaining strawberries, in the blender and mix until you have a smooth mixture.
Put the filling on the bottom and put the cake in the freezer for at least 6 hours. Preferably overnight. Take out 1-2 hours before consumption and decorate with fresh blackberries and optionally with fruits of your choice.
Once frozen, the cake can be kept in the freezer for up to 6 months.
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.