These gorgeous little blackberry cheesecake slices are unbelievably good. The almond cacao base with a pinch of salt is amazing with the creamy vanilla topping. They’re raw and vegan with no nasties, but that doesn’t mean they don’t taste amazingly indulgent. Don't be put off by thinking they are too complicated it make ... they’re really quick and easy. You just need to remember to soak the cashews overnight so that you get a really creamy cheesecake topping. I’ve added some superfood powers to make them extra healthy by putting some lucuma in the base for added sweetness and some blueberry powder in the blackberry swirl – you’ve got to try these!

Superfood Blackberry Cheesecake [Vegan, Raw, Gluten-Free]

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Serves

6

Cooking Time

20

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Ingredients

For the Base:

  • 1 cup almonds
  • 2 tablespoons raw cacao powder
  • 1 teaspoon lacuma powder
  • Pinch pink salt
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Medjool dates

For the Topping:

  • 1 1/2 cup soaked cashews (overnight or at least four hours)
  • 2 tablespoons maple syrup
  • Juice of 1/2 lemon
  • 1/2 cup coconut oil, melted
  • 2 tablespoons vanilla extract

For the Berry Swirl:

  • 1/4 cup blackberries
  • 1 teaspoon maple syrup
  • 1 teaspoon blueberry powder
  • 1/4 cup water
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Preparation

To Make the Base:

  1. Add the almonds to your food processor and blitz until you have a fine grain. Add all the rest of the base ingredients and blitz until everything is combined. The mix should stick together between your fingers (if it doesn’t add another date or so).
  2. Line a baking tray with cling film and then press the base mix down firmly – should be around 1/2-1 inch thick.

To Make the Blackberry Swirl:

  1. Add all the ingredients to a saucepan and heat gently until the blackberries are completely reduced down. Leave to cool and then sieve out the bits. Set aside to cool and then stir in the blueberry powder.

To Make the Topping:

  1. Wash your food processor and then add all the topping ingredients – blitz everything other until you get a smooth paste (you might need to scrape the sides a few times).
  2. Smooth the cheesecake topping onto the base and then spot some blackberry mix onto the top. Swirl around with the end of a spoon to create a pattern.
  3. Freeze for at least an hour and then cut into slices. Store in the fridge until you eat it.
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Nutritional Information

Total Calories: 2564 | Total Carbs: 165 g | Total Fat: 163 g | Total Protein: 79 g | Total Sodium: 1446 g | Total Sugar: 102 g (Per Serving) Calories: 427 | Carbs: 28 g | Fat: 27 g | Protein: 13 g | Sodium: 241 g | Sugar: 17 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.