Vegan Triple Berry Cheesecake

Thick, creamy cheesecake swirled and topped with tart, fresh berries! This vegan triple berry cheesecake is a healthy, no bake, gluten free, and naturally sweetened recipe.

Vegan Triple Berry Cheesecake

It’s a berry explosion!!!

 

Vegan Triple Berry Cheesecake

Ever since I discovered the glorious wonder that is vegan cheesecake last year, I’ve been absolutely, one hundred percent obsessed. It all started at Christmas with these gingerbread gems, then of course, I needed something a little more flavor neutral, so these plain but oh so perfect bars were born. Most recently, I made this chocolate insanity that is without one of my favorite recipes I’ve EVER created. I swear!

My love for vegan cheesecake knows no bounds. So, it was only a matter of time before I spring-ified it.

Vegan Triple Berry Cheesecake

Do you guys have a favorite berry?! Similar to the nut butter predicament I brought up when I made this hot delicious mess, I always feel like I have to choose ONLY ONE berry that is my absolute favorite.

Again, who is forcing me to make these “favorite” choices?! Nobody but myself. I’m annoying in that way, and I accept that.

Vegan Triple Berry Cheesecake

Anyway, whenever the day comes that somebody holds me at gunpoint and demands to know my favorite berry, I’ll be ready. RASPBERRY! Wait, no, strawberries are SOOOOO close too. But what about when I find that perfect container of juicy blackberries! And blueberries?! Wait, no. Blueberries don’t even come close – sorry, bluebs.

My point here is, I love all berries. Even blueberries! Those for some reason I just prefer blended or baked into things – the texture throws me off when they’re just fresh.

This berry tangent has gone on WAY too long. I apologize. What’s important is that with this vegan triple berry cheesecake, you don’t even have to choose!! It’s got bright, tart raspberries, big, juicy blackberries, and the awesome flavor of those little blueberries.

Vegan Triple Berry Cheesecake

First of all, this vegan triple berry cheesecake starts with my usual cheesecake crust. Just mix up some coconut flour and date paste, and press evenly into the bottom of your pan. The crust is just crumbly enough, but definitely stands up to the filling. It’s sweet and soft and perfect.

Vegan Triple Berry Cheesecake

On to the filling! The real star of the show, here. Soaked cashews for that absolutely magical creamy, “real” cheesecake texture, dates for sweetness, some vanilla for flavor, and water to bring everything together. Pour that mouthwatering filling on top of the crust, and set it in the fridge while you prep the berries.

Vegan Triple Berry Cheesecake

To achieve that breathtaking berry swirl for this vegan triple berry cheesecake, measure one cup of berries – whichever ones you like most! I did all three and it was delicious. Blend the berries – no water necessary! The berries are so juicy on their own, they’ll blend right up into a thin, swirl-able consistency.

Drop spots of the berry puree all over the top of the cheesecake, then use a toothpick or knife to very gently swirl throughout the filling. Don’t get too aggressive with the swirling, or you’ll tear up that gorgeous filling!

Once you’re satisfied with your swirls, top the vegan triple berry cheesecake with even more berries! You may want to chill the cheesecake for a few hours then top with the berries after, so those don’t freeze.

Vegan Triple Berry Cheesecake

I’m not joking when I say the most difficult part of this recipe is the waiting part. Because honestly it’s hard not to think about this vegan triple berry cheesecake for the entire 3 hours it needs to set in the freezer. If you don’t let it freeze, though, it’ll be suuuuper soft. Still delicious and dreamy and decadent in every way? Yes, yes, and yes. But if you’re looking for cheesecake consistency and easy slicing, have patience, mis amigos.

Vegan Triple Berry Cheesecake

This vegan triple berry cheesecake couldn’t be more perfect for this time of year! Rich, creamy, swirled with fresh, sweet berries and topped with even more tart gems. It looks like you took so much time to make this show stopper but only you’ll know that it couldn’t be easier OR healthier!

Vegan Triple Berry Cheesecake

If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Triple Berry Cheesecake

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Yield: 1 cheesecake, about 8 servings

Ingredients

  • Crust:
  • 1 c coconut flour
  • 1 c date paste - I use 16 medjool dates blended with 1 c hot water, then measure out 1 c paste
  • Filling:
  • 2 c raw cashews, soaked overnight or for at least 3 hours, then drained
  • 16 medjool dates
  • 1 c hot water
  • 1 tbsp vanilla extract
  • Berry Swirl:
  • 1 c fresh berries, blended
  • Optional: more berries to top!

Instructions

  1. To make the crust, combine the coconut flour and press evenly over the bottom of a round cake/springform pan - I like to use springform for cheesecakes so I can pop it off easily before serving, but that's just a presentation thing!
  2. To make the filling, combine the cashews, dates, hot water, and vanilla in a food processor and blend until completely smooth and creamy - mine takes about 10 minutes, and I stop it once halfway through to scrape down the sides and makes sure everything is thoroughly blended.
  3. Pour the cheesecake filling on top of the crust.
  4. Blend the berries until smooth and liquid-y, and spoon some onto the cheesecake. Use a knife to gently swirl the berry sauce around the filling.
  5. Chill the cheesecake for at least 3 hours, and let it sit out for about 15 minutes before slicing to serve. Store in the refrigerator or freezer!
http://beamingbanana.com/cakes-and-cupcakes/vegan-triple-berry-cheesecake/

 

Vegan Triple Berry Cheesecake