Blackberry Ginger Vegan Cheesecake
Indulge in the creamy goodness of our Blackberry Ginger Vegan Cheesecake, a delightful dessert that balances the tartness of fresh blackberries with a warm hint of ginger. This plant-based cheesecake is not only easy to make but also packed with wholesome ingredients, making it perfect for any occasion—be it a birthday celebration or a simple weeknight treat. With its luscious texture and vibrant flavor, this cheesecake will impress family and friends alike while keeping your health goals in check. Plus, it’s effortlessly make-ahead, so you can enjoy your sweet creation whenever you want!
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Vegan
Ingredients
Scale
- 2 cups crushed Purely Elizabeth granola
- 2 cups pitted dates
- 2 cups soaked raw cashews
- 9 tablespoons fresh lemon juice
- 1 cup coconut milk
- 1/3 cup + 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 cups blackberries
- 1/2 cup blueberries
- 2 tablespoons chia seeds
- 1 tablespoon ground ginger
Instructions
- Prepare the crust: Crush the granola and mix with pitted dates until combined. Press firmly into the bottom of a springform pan.
- Blend the filling: In a blender, combine soaked cashews, lemon juice (reserve some), coconut milk, maple syrup, and vanilla extract. Blend until smooth.
- Incorporate ginger: Add ground ginger and remaining lemon juice; blend until evenly mixed.
- Layer: Pour half of the filling over the crust, add blueberries, then layer on more filling until everything is used up.
- Chill: Cover and refrigerate for at least four hours or overnight to set.
- Serve: Top with fresh blackberries and chia seeds before enjoying.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 300
- Sugar: 22g
- Sodium: 35mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg