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Summer Berry Cheesecake [Vegan]

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This show-stopping vegan dessert is layered with the freshest of berries and smooth coconut cream. The base is made of scrumptious crunchy biscuits and the cake features a raspberry layer, coconut cream layer, blueberry layer, and another coconut cream layer with a pile of fresh fruit, white stars, edible glitter and, of course, sparklers! It's not only beautiful and dramatic, but delicious and refreshing.

Summer Berry Cheesecake [Vegan]

This Recipe is :

Dairy Free Vegan

Ingredients

For the Base:

  • 10.5 ounces of digestive biscuits
  • 3/4 cup and 1 1/ 2 tablespoons of melted vegan butter

For the Red Layer:

  • 12 ounces of frozen raspberries
  • 1 teaspoon of maple syrup

For the White Layer:

  • 3 14-ounce cans of coconut cream (cream only)
  • 1/2 cup and 2 tablespoons of powdered sugar

For the Blue Layer:

  • 3.5 ounces of frozen blueberries
  • 1 14-ounce can of coconut cream (cream only)
  • 4 tablespoons of blue food coloring

Preparation

To Make the Base:

  1. Line a push-up/springform cake tin with parchment paper.
  2. Crumble the biscuits into a mixing bowl.
  3. Melt the butter, pour over the cookies, and combine.
  4. Press the mixture into the lined tin and pop into the freezer.

To Make the Red Layer:

  1. Place the frozen raspberries and maple syrup into a food processor/blender and process for about 1-2 minutes.
  2. Press the raspberry layer on top of the base and smooth with a metal spoon and return to the freezer.

To Make the White Layer:

  1. Open the cans of coconut milk and pour away the clear liquid; you only want the thick, white cream.
  2. Place the coconut cream into a bowl along with the powdered sugar and whisk until light and fluffy.
  3. Set aside 1/4 of the mixture and add the rest of the coconut cream layer on top of the raspberry and return to the freezer.

To Make the Blue Layer:

  1. Place the frozen blueberries, coconut cream, and blue food coloring into a food processor/blender and process.
    Add more blue food coloring if needed.
  2. Pour the blue layer on top of the white and tap the cake tin on the worktop to remove any air bubbles and return back to the freezer. Allow freezing for 1-2 hours.
  3. Once the blue layer has set, smooth on the set-aside coconut cream mixture and return back to the freezer and allow the final layer to set.

To Assemble:

  1. Allow the cheesecake to set, preferably overnight.
  2. Decorate with a pile of fresh fruit, edible glitter, white star sprinkles, and top it all off with a sparkler (just be very careful). Defrost thoroughly before serving.

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AUTHOR & RECIPE DETAILS


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Simple, fun desserts and dinners that will inspire you to get in the kitchen. Hello, I am Holly Jade and I am the owner of The Little Blog of Vegan. I post delicious recipes, advice, and beauty tips. Everything is vegan and cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable and pastel daily photos on Instagram, why not check it out and come on the journey with me!


 

 

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0 comments on “Summer Berry Cheesecake [Vegan]”

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