Berry Vegan Cheesecake

Three layers of epicness in our Berry Vegan Cheesecake and it’s so easy to make. We have used individual spring form tins but you could always make one big cheesecake. Can’t get a hold of organic mixed berries? Any summer fruit will work well in this one such as mango or passionfruit.

Ingredients (Base)

1 cups Flannerys Own Raw Almonds
1 cup Flannerys Own Dates Select, soaked in hot water for 10 minutes and then drained

Ingredients (Filling)

3 cups Flannerys Own Cashews, soaked overnight and drained
1/2 cup Flannerys Own Organic Maple Syrup
1/2 cup Flannerys Own Organic EV Coconut Oil
1/2 cup lemon juice
1 tsp vanilla bean paste

Ingredients (Topping)

1/2 cup lemon juice
400g mixed organic berries
1 TBS Flannerys Own Organic Maple Syrup
2 tsp Agar Agar
Extra berries for decoration (or edible flowers)

Method

For the base, process the almonds and the dates in a food processor until well combined. Press into a lined spring form tin or tins (you can make either 6 individual or 1 single Berry Vegan Cheesecake – yum) and freeze until set.
For the filling, process all the filling ingredients in a food processor until well combined. Pour on top of your frozen base and return to the freezer until set.
Finally, for the jelly topping add the lemon juice and the berries to a small saucepan. Heat on a medium heat until the berries have broken down slightly. Add in the maple syrup, stirring until combined. Remove from the heat and process into a puree using a stick blender or a food processor. You can also strain the mixture, if desired, to remove the berry seeds.
Return the mixture to the saucepan and stir through the Agar Agar until dissolved. Heat the mixture to a light simmer and continue to cook for 2 – 5 minutes until it thickens slight.
Remove the cheesecake from the freezer and pour the jelly mixture on top. Place in the fridge for around 30 minutes or until the jelly topping has set.
Remove from the tin, decorate with extra berries (or edible flower), slice and enjoy!