Raw Vegan White Chocolate Berry Cheesecake
Before having a baby I used to keep some blog desserts in the freezer at all times. Nowadays thats more of a rarity. I decided I really missed some vegan cheesecake and so when hubby was home and I had a little more time I threw one together literally just using whatever I had on hand and I came up with this! Its actually one of the best vegan cheesecakes I have ever made. Thats quite a statement for me as I usually don’t consider anything that good unless its very very chocolaty. I actually made up a double batch so I could put the mixture into two different moulds; just a normal baking tin and my mini cheesecake tin. Personally I like the mini versions better as they are perfectly portioned out for you and you don’t have to worry about cutting pieces that are too big or too small. You also don’t have to wait as long for it to defrost in order to be able to cut through ( or eat). This particular cake was shared with a few of our friends and it was a big hit!
I tried to sneak in a few extra superfoods in the mix to make it as nutritious as possible. As with all vegan cheesecakes they are very rich, so you cant eat a massive amount in one sitting but are light at the same time so you don’t feel like absolute crap once you’ve finished eating. This is also gluten free and coconut oil free (I’m still not loving coconut oil like I used to after being pregnant).
|Raw Vegan White Chocolate Berry Superfood Cheesecake|| |
- 2 cups walnuts
- ½ cup pitted medjool dates
- ¼ cup goji berries
- 1½ cups soaked cashews
- ½ cup mixed frozen berries
- Juice 1 lemon
- ½ cup melted cacao butter
- ¼ cup maple syrup
- ½ tsp acai powder ( optional)
- 1 TBSP vanilla extract
- water if needed
- Soak your cashews for about 4 hours or overnight
- In a food processor combine your dates, goji berries and walnuts. Process until crumbly and sticky. Press into the base of your preferred mould ( cake tine, mini cheesecake moulds etc) and set aside.
- Melt down cacao butter over low heat and set aside
- Combine the rest of your filling ingredients in a high speed blender, pulse a few times to break down and then add your melted cacao butter and blend until smooth and creamy. You may need to wait until your berries have thawed slightly as cacao butter will solidify when in contact with cold. The berries should give off enough liquid to blend well but if your blender is struggling add 1 TBSP of water at a time to help it blend a little better.
- Pour filling evenly over your base and freeze for about 2-3 hours until set.
- Decorate with extra berries and serve.
- Keeps well in the fridge or freezer, but if you want it to last longer definitely opt for the freezer and allow to thaw slightly before serving.