You will go head over heals for this gluten free vegan berry cheesecake! Made with cashews, the creamy texture of this no-bake cheesecake is perfectly paired with a beautiful assortment of fresh berries.
For all of my dairy free friends out there, how many of you miss enjoying a slice of decadent cheesecake? I’m right there, raising my hand with you. It was one of my most favorite desserts and I knew once going gluten and dairy free, my cheesecake-loving days were over. A few tears might have been shed.
Then, one glorious day I discovered the magic of cashew-based cheesecakes! When soaked in water, raw cashews become very soft. They can be blended up to make sauces, dips and of course, sinful cheesecakes. The combination of cashews, coconut milk and coconut oil, creates the most divine texture for a dairy free cheesecake. Every time I make one of my new-found beloved cheesecakes {like these mini pumpkin cheesecakes}, I am still so amazed.
The texture? On point. The flavor? On point. Everything about this cheesecake recipe is on point. I was going for a more classic cheesecake and I’m pretty sure I nailed it. The crust is actually grain free, made of almond flour and is the only part of this recipe that is baked. The cheesecake filling is made in the blender, poured over the cooled crust and placed in the freezer to completely set. The cheesecake then hangs out in the fridge for a softer ready-to-serve texture. Once topped with a mound of fresh berries, this show-stopper dessert is ready for it’s debut!
With Mother’s Day just around the corner, I’m thinking this would be a lovely dessert to make for either your mother, grandmother, a mother who inspires you or someone who has cared for you like a mother in your own life. I know I am truly thankful for all of the wonderful mother’s that surround me everyday, cheering me on in my daily role as a mom. Motherhood is one tough {yet amazing} job and with a glass of wine and a slice of this cheesecake, it can be even sweeter.
- 1 1/2 cups almond flour
- 1/3 cup coconut sugar or cane sugar
- dash sea salt
- 3 tablespoons melted refined coconut oil
- 2 tablespoons pure maple syrup
- 2 cups raw cashews, soaked in water 3-4 hours or overnight in refrigerator
- 3/4 cup full-fat canned coconut milk {mostly coconut cream}
- 1/2 cup coconut sugar or cane sugar*
- 1/3 cup refined coconut oil, melted
- 5 tablespoons lemon juice
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- 1 cup sliced fresh strawberries
- 1/2 cup fresh raspberries
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- Preheat oven to 350 degrees. Line bottom of 9-inch springform pan with parchment paper.
- To make crust, mix together almond flour, coconut sugar and salt in mixing bowl. Add melted coconut oil and maple syrup. Continue to blend until combined.
- Press crust into bottom of prepared springform pan. Bake for 10 minutes. Allow to cool completely in pan on cooling rack, while you make cheesecake filling.
- Drain and rinse soaked cashews. Add cashews, coconut milk, sugar, melted coconut oil, lemon juice and maple syrup to food processor or high-powered blender. Start on low and then increase speed to high, about 1-2 minutes.
- Add vanilla and lemon zest to mixture and continue blending until smooth and creamy {scrape down sides with rubber spatula for even blending}.
- Top cooled crust with cheesecake mixture and smooth out top. Cover with plastic wrap. Place cheesecake in freezer to set, 3-4 hours or until firm.
- Once set, remove cheesecakes from freezer and remove from springform pan. Place cheesecake on serving dish and place in refrigerator until ready to serve {storing in fridge will give cheesecake a softer cheesecake-like texture}.
- When ready to serve, top cheesecake with fresh berries. Slice and serve chilled.
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