Recipe | Fruit cheesecake (vegan)

Vegan, RAW, dairy-free, wheat-free, gluten-free
Preparation: overnight | Freezing time: 6-8 hours/overnight | Defrost time: 4 hours | Easy

Some weeks ago, in the summer holiday, I had my birthday party. This time I decided to have a garden party with a high-tea. I made some sweet and savory snacks, but the most important thing is obviously the birthday cake. I saw this recipe on Pinterest and it turned out amazing. So I would love to share the recipe!

As much as this cheesecake may look very complicated, it’s actually very easy and fun to make. It tastes amazing, the ingredients are easy to buy and it’s also vegan (and RAW, dairy-free, wheat-free, gluten-free)!

I did change some things about the recipe: the original recipe uses vanilla extract which most of the time contains fake vanilla aroma. So I used natural vanilla powder which is way stronger, so you only need to use a pinch instead of 1/2 teaspoon vanilla extract. I also didn’t make the strawberry layer because the cake would be too big for my baking tin. You can use fresh or frozen fruit, but I used fresh fruit because the taste is more vibrant.

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Ingredients

Ingredients for the base

  • 250g of dates (pitted)
  • 220g of oats (optional gluten-free)
  • 2 teaspoons of maple syrup
  • Pinch of natural vanilla powder
  • Pinch of salt

Ingredients for the blackberry layer

  • 200g of cashew nuts (soaked overnight)
  • 200g of blackberries (fresh or frozen)
  • 90g of coconut oil (melted)
  • 100g of maple syrup
  • Pinch of vanilla powder

Ingredients for the raspberry layer

  • 200g of cashew nuts (soaked overnight)
  • 200g of raspberries (fresh or frozen)
  • 90g of coconut oil (melted)
  • 100g of maple syrup
  • Pinch of vanilla powder

Ingredients for the cream layer

  • 100g of cashew nuts (soaked overnight)
  • 1 can of coconut cream
  • 50g of coconut oil (melted)
  • 20g of maple syrup
  • Pinch of vanilla powder

! The cashew nuts need to be soaked overnight in water to make them softer and easier to process. Make sure the water is covering all the nuts.

To make the base

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Step 1 – Line a baking tin/spring-form/push up cake tin with greaseproof paper. | I only used it for the bottom, the sides didn’t stick because it was frozen. Do be careful with removing the tin.

Step 2 – Mix all of the base ingredients until like breadcrumbs. | I don’t have a food processor so I used a normal blender, which worked perfectly for the other layers but the dates are very sticky. So I eventually used a fork and my hands which also worked fine.

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Step 3 – Firmly press the base mixture into the lined cake tin and pop into the freezer. | Pop the cake back in the freezer every time you add a layer to make sure they won’t mix.

To make the blackberry layer

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Step 1 – Mix all the ingredients of the blackberry layer until smooth, this will take some time.

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Step 2 – Pour the blackberry mixture onto the base and put into the freezer.

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To make the raspberry layer

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Step 1 – Mix all the ingredients of the raspberry layer until smooth, this will take some time.

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Step 2 – Pour the raspberry layer onto the base and put into the freezer.

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To make the cream layer

Step 1 – Mix all the ingredients of the cream layer until smooth, this will take some time. Watch out your mixer doesn’t overheat!

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Step 2 – Pour the creamy layer onto the raspberry layer and pop back into the freezer.

! Place the cheesecake into the freezer for 5-8 hours (best left overnight) to set.

To decorate

The original recipe has a really cool decoration which makes the cake look like a unicorn. They bought those decorations in a store and I couldn’t find decorations like that. I did find some sugar roses and heart sprinkles. I also had some leftover fruit which looked really nice.

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To serve

! Fully defrost the cake for a few hours! The recipe said 3-4 hours, so 3 hours before my party, I took the cake out of the freezer. But unfortunately 3 hours wasn’t enough so we had to eat a cake that wasn’t fully defrosted, but it was still really nice. Later I tasted the fully defrosted cake which tasted even better! So make sure to defrost the completely, it needs at least 4 hours but probably more (depends on how long it has been in the freezer, mine was there overnight).

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Share and follow me for more yummy posts to come! All the recipes I made for my birthday party will be posted soon, and they are all vegan and delicious!

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