Can I adjust the blue color in the blueberry layer?

Yes, the recipe suggests adding more blue food coloring as needed during processing to achieve your desired vibrant blue hue for the final layer.

How long does this cheesecake need to set?

After assembling all layers, the cheesecake requires at least 1-2 hours in the freezer for the blue layer to set, and preferably overnight in the freezer for the entire cheesecake to firm up completely before serving.

Can I use fresh berries instead of frozen for the fruit layers?

While the recipe specifies frozen raspberries and blueberries, you could likely use fresh berries, but you might need to adjust the processing time and potentially add a little ice to achieve a similar thick consistency.

What kind of cake tin is best for this cheesecake?

The recipe recommends using a push-up or springform cake tin, which makes it easier to remove the set cheesecake without damaging the delicate layers.

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Summer Berry Cheesecake
[Vegan]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Discover more recipes with these ingredients

Summer Berry Cheesecake [Vegan]

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... Read More

Ingredients You Need for Summer Berry Cheesecake [Vegan]

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

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How to Prepare Summer Berry Cheesecake [Vegan]

To Make the Base:

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

To Make the Red Layer:

Place the frozen raspberries and maple syrup into a food processor/blender and process for about 1-2 minutes.
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:

Open the cans of coconut milk and pour away the clear liquid; you only want the thick, white cream.
Place the coconut cream into a bowl along with the powdered sugar and whisk until light and fluffy.
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:

Place the frozen blueberries, coconut cream, and blue food coloring into a food processor/blender and process. Add more blue food coloring if needed.
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.
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:

Allow the cheesecake to set, preferably overnight.
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.