Vegan Berry and Lemon Cheesecake

Gluten Free Me Team

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Vegan Berry and Lemon Cheesecake

Berries and lemon are a great match in this vegan take on an old classic. A chocolatey, gluten-free base pairs with a silky coconut cream and cashew butter filling and berry topping to make one all-round knockout of a dessert!

By Nici Wickes

Ingredients

Base
  • 1 cup ground almonds
  • 1/4 cup brown sugar
  • 1/4 cup cocoa powder
  • 2 tbsp coconut thread
  • 2 tbsp coconut oil, melted
  • 1 tbsp flaxseed meal mixed with 2 tbsp water
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup plant milk (almond, soy, rice, coconut)
Filling
  • 1 cup coconut cream
  • 1/2 cup cashew nut butter (see note)
  • 3 tbsp lemon juice
  • Zest of 2 lemons
  • 3/4 cup coconut oil, melted
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 2 tbsp nutrional yeast flakes
Berry chia topping
  • 1 1/2 cups fresh raspberries
  • 1 tbsp water
  • 2 tbsp maple syrup
  • 3 tbsp chia seeds
  • 1 cup assorted fresh berries – Nici used boysenberries and more raspberries
  • Mint leaves, to scatter

Directions

  1. Heat oven to 180°C. Line and grease a 23cm-deep tart or springform tin.
  2. Mix all of the base ingredients together and press into your prepared tin. Bake for 15-20 minutes or until firm. Cool.
  3. While the base cooks, make the filling by blending all of the filling ingredients together in a high-speed blender. Process for 2-3 minutes or until the mixture is smooth and creamy.
  4. Pour the mixture into the cake tin and chill until set – about 2-3 hours.
  5. For the topping, bring the raspberries, water and syrup to a simmer in a small pot. Mash the raspberries and add chia seeds. Leave to thicken and cool.
  6. Spoon the berry topping over your set cheesecake, still in the tin. Chill for a further hour.
  7. To serve, carefully remove the cheesecake from the tin, place on a serving plate and pile on an assortment of fresh berries and mint leaves.
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Directions

  1. Heat oven to 180°C. Line and grease a 23cm-deep tart or springform tin.
  2. Mix all of the base ingredients together and press into your prepared tin. Bake for 15-20 minutes or until firm. Cool.
  3. While the base cooks, make the filling by blending all of the filling ingredients together in a high-speed blender. Process for 2-3 minutes or until the mixture is smooth and creamy.
  4. Pour the mixture into the cake tin and chill until set – about 2-3 hours.
  5. For the topping, bring the raspberries, water and syrup to a simmer in a small pot. Mash the raspberries and add chia seeds. Leave to thicken and cool.
  6. Spoon the berry topping over your set cheesecake, still in the tin. Chill for a further hour.
  7. To serve, carefully remove the cheesecake from the tin, place on a serving plate and pile on an assortment of fresh berries and mint leaves.