Blackberry Raw Vegan Cheesecakes

PRINT RECIPE
  • Vegan Recipe
  • Vegetarian Recipe

Makes: 8 muffin-sized cheesecakes

Prep time: 30 minutes
Chill time: 2 hours

Recipe created for us by Nicky @nourished_and_vibrant

INGREDIENTS

Biscuit Base
  • 1 cup almond meal
  • 1/2 cup rolled oats
  • 1/2 cup desiccated coconut
  • 2 Tbsp melted coconut oil
  • 2 Tbsp rice malt or maple syrup
  • 1/4 tsp salt
Cheesecake Filling
Blackberry Cream Frosting
Topping
  • Frozen, thawed boysenberries or fresh blackberries in season

 

METHOD

  1. Prepare by refrigerating a can of coconut cream overnight (to use for the Blackberry Cream).
  2. Line 8 muffin tin with baking paper.
  3. Place all biscuit base ingredients in a food processor and blend. Press mixture into the 8 muffin holes then transfer to the fridge.
  4. To make the filling, add soaked cashews, coconut milk (not the coconut cream you put in fridge), Blackberry Jam and vanilla essence in high speed blender and blend until creamy. Slowly drizzle the melted coconut oil in and then spoon mix on top of base.
  5. Place in freezer for 2 hours. Once set, place the firm coconut cream from your refrigerated can and jam into a bowl and use an electric beater to whizz until whipped cream consistency. Pipe it onto your cheesecakes then top with a blackberry to garnish.
BACK TO RECIPES
VIEW ALL RECIPES

Menu