Vegan blackberry and cashew cheesecake

A colourful cake with blackberries on a firm almond and date base. A raw vegan showpiece. This little dream of a cake comes fresh from the freezer, full of colour. One of our favourite desserts. (Vegan, gluten-free, no-bake)

At a glance

• Serves 6
• Prep time: 25 min
• No cooking needed
• Total time: 25 min
• Calories: 380 kcal per serving
• Protein: 9 g
• Fat: 28 g
• Carbs: 26 g

Ingredients

• 200g cashews
• 150g almonds
• 100g soft dates
• 150g blackberries
• 3 tbsp coconut oil
• 2 tbsp maple syrup

Method

You’ll need: springform tin · stick blender · chopping board · knife

1. Soak the cashews in cold water overnight, or for at least 4 hours.
2. Blitz the almonds with the stoned dates and 1 tbsp of the coconut oil into a sandy base.
3. Press the mixture firmly into a small springform tin.
4. Blend the drained cashews with the blackberries, the rest of the coconut oil and the maple syrup into a cream.
5. Spread the cream thickly over the almond base and freeze the cake for 4 hours until firm enough to slice.

Good to know

Does a real cheesecake always need an oven and quark?

Swaps

Blackberries → raspberries (for a bright red look). Almonds → hazelnuts (for a nougat-like base). Maple syrup → date syrup (if you'd like a darker flavour).

Cooking tips

Use a sharp knife dipped in hot water to cut really clean, smooth slices.

Storage

This cake lives its whole life in the freezer – take it out just ten minutes before serving.

Allergens

Contains tree nuts (cashews, almonds). Vegan.

Dairy-free recipes