Vegan berry and cashew cheesecake in a glass

Vegan berry and cashew cheesecake in a glass: a creamy dessert with cashews, Medjool dates, almonds, mixed berries and a fresh citrus note.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 340 kcal per serving
• Protein: 9 g
• Fat: 23 g
• Carbs: 28 g

Ingredients

• 100 g plain cashews
• 50 g Medjool dates
• 50 g almonds
• 1 handful of mixed berries
• 1 tbsp lemon juice (from an unwaxed lemon) or lime juice

Method

You’ll need: blender

1. Soak the cashews in water. Wash the berries and stone the Medjool dates.
2. Blend the almonds with the Medjool dates until finely ground into a slightly sticky mixture you can shape. Press into the glasses as a base.
3. Blend the soaked cashews with the lemon or lime juice into a smooth cream. Add a little water if needed so the cream turns nice and velvety.
4. Spread the cashew cream over the almond and date base and smooth the top. Add the mixed berries on top or swirl them loosely into the cream.
5. Chill the glasses for at least 2 hours so the cream firms up a little and the flavours come together.
6. Serve well chilled, topped with a few extra mixed berries if you like.

Good to know

When you want something creamy, fresh and a little bit special, this dessert in a glass is just right. It looks refined but stays completely simple.

Swaps

Cashews → blanched macadamia nuts (mild flavour, mainly monounsaturated fats); almonds → walnuts (more omega-3 fatty acids than almonds); Medjool dates → figs (more fibre); lemon juice → lime juice (similarly fresh, also provides a little vitamin C).

Allergens

Contains tree nuts (cashews and almonds). For young children, only suitable in an adapted form because of the whole nuts and the firm texture. Fine in pregnancy, as long as all the ingredients are fresh and handled hygienically.

Dairy-free recipes