Feels like an absolute age since I’ve made raw vegan cheesecakes and seeing as it’s my. birthday tomorrow, I thought I’d experiment with some different flavours. For these, I’ve gone for a combination of mango, lemon and vanilla for the main filling, with a swirl of blackcurrant and crunchy biscuit style base. I always tend to make the base fairly thick because personally, I think that’s the best part of a cheesecake!
This recipe is completely plant based, gluten and refined sugar free. It’s fairly straight forward to make, although there are a few different stages, so it’s probably best to make this when you’re not in a rush. It also requires a little while to chill and set in the freezer (ideally overnight) so that’s something else to bare in mind if you’re making it for a certain occasion.
I’m obsessed with these flavours because I love anything fresh and fruity when it comes to desserts. Although I do love a good chocolate cake or brownie, something like this would always be my first choice. The cake itself has a subtle fruity flavour, then an added sour kick from the berry sauce creates an amazing contrast. This is the ideal summer dessert and I love serving cheesecakes in small slices like this because they’re the perfect individual portions for people to tuck into. The flavours are super fresh and vibrant and they also look really pretty too!
- 1 1/2 cup oats
- 1 cup dates
- Heaped Tbsp coconut oil
- 2 cups cashew nuts
- 4 tbsp coconut oil
- 1 ripe mango
- Zest from 2 lemons
- Juice from 1 lemon
- 4 Tbsp agave syrup
- 3/4 cup coconut milk (drinking kind)
- Dash vanilla extract or powder
- Tbsp Arctic Berries Black Currant powder
- Tbsp Arctic Berries Black Currant Powder
- Tbsp agave syrup
- Plant based milk
- 1/2 cup thawed frozen raspberries
To make the base, add the oats into a food processor and blitz these until they form a rough flour. Add in the dates and coconut oil, then blend again until well combined and the mixture sticks together.
Press this into the base of a brownie tray or dish and smooth over to create a smooth surface. Pop this into the freezer whilst you make the filling.
In a high speed blender, combine the cashews, sweetener, coconut oil, milk, mango, lemon and vanilla and blend until smooth and creamy.
Pour the mixture on top of the base, saving a couple of tbsp of the filling and stir through the berry powder. Add dollops of the mixture throughout the filling and swirl this into the mango mixture with the end of a spoon.
Pop this into the freezer for 5hrs+ minimum or overnight, until the filling is set.
For the berry sauce, combine the berry powder, berries and sweetener, then gradually drizzle in the milk until you’ve got a pourable, compote like consistency.
Carefully slice the cheesecake into bars and top with the sauce to serve.