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Plant-Based Cheesecake With Fresh Berries

By Sara McGlothlin

Grain-free, plant-based cheesecakes are one of my favorite desserts to make. Not only because I love them personally, but they even wow those with an insatiable sweet tooth. The recipe below has a cassava coconut crust that tastes like a cookie, making this recipe almond-free as well (for those of you with an almond intolerance!). Top with fresh berries for presentation, and eat them alongside for a natural hint of extra sweetness.

Plant-Based Cheesecake With Fresh Berries

A fully grain-free, vegan, and feel good dessert, that even loved ones with an insatiable sweet tooth won't be able to tell it's good for you! Top with fresh berries for a summer-like presentation, and eat them alongside for a natural hint of extra sweetness. The cassava coconut crust tastes like a cookie, and allows those with an almond intolerance to enjoy!
Prep Time 30 mins
Cook Time 50 mins
Soak Time 6 hrs
Total Time 7 hrs 20 mins
Course Dessert
Servings 12 servings

Equipment

  • High-speed blender or food processor
  • hand mixer or stand mixer

Ingredients
  

For the crust

  • 1/2 cup cassava flour
  • 1/2 cup coconut flour
  • 1/4 cup coconut sugar
  • 2 tablespoons tapioca starch or arrowroot starch
  • 1/2 cup melted coconut oil

For the filling

  • 2 cups raw cashews soaked 4-6 hours or overnight
  • 3/4 cup full-fat coconut milk
  • 1/2 cup coconut cream
  • 1 8 oz package vegan cream cheese
  • 1/2 cup maple syrup or coconut nectar
  • 2 tablespoons tapioca starch or arrowroot starch
  • 1 teaspoon vanilla extract
  • 1 cup fresh berries for topping optional

Instructions
 

  • Preheat the oven to 350°F. Spray an 8-inch round springform cake pan with cooking spray.
  • In a large bowl or stand mixer, mix the cassava flour, coconut flour, coconut sugar, and starch. Stir to blend. Start beating on medium speed, slowly incorporating the melted coconut oil, increasing the speed and continuing to beat until a crumbly dough is formed. Gather the dough and press it firmly in the bottom of the cake pan (it should feel like damp, course sand).
  • Bake the crust for 10 minutes, then set aside until ready to use.
  • In a high-speed blender, mix the coconut milk, soaked cashews, coconut cream, vegan cream cheese, maple syrup or coconut nectar, starch, and vanilla extract. Blend until creamy, using the tamper as you need to get the blender going and until everything is smooth.
  • Pour the filling into the cake pan with the crust. Bake for 50 to 55 minutes until edges have started to turn golden brown and “pullaway”from the edges of the cake pan (cheesecake should still “jiggle”and the middle may appear darker, but will set as it cools). Allow the cake to cool at room temperature for at least 2 hours before transferring to the refrigerator for 4 to 6 hours to completely set.

Notes

Storage: Store the cheesecake in the refrigerator, covered or uncovered, for up to 5 days.
Plan Ahead Tip: The night before, soak the cashews in water, and place a can of coconut cream or coconut milk upside down in the refrigerator (doing so will allow any liquid to remain at the bottom when turned right side up, leaving the solidified cream at the top). Reserve the liquid for smoothies or freeze in an ice cube tray for later use.
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Vegan

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