My last vegan cheesecake featured raspberries and it was so delicious that I wanted to challenge myself again with a 3-layer no-bake cheesecake. I’m pretty happy with the result, visually and gustatively speaking. It surely takes a bit more time to prepare than my previous raw raspberry cheesecake recipe. However, when you get the hang of baking raw cheesecake, you’re going to be so much faster! And the result is breathtaking. I mean, it seems like it is coming straight from a cake shop, don’t you agree? I think what I like most about this dessert is that I can decorate it in so many different ways with fresh fruits, frozen fruits, nuts, coconut flakes….The possibilities are endless. Without further ado, let’s start cooking…
Servings: 6-8 slices
Total time: preparation 40 minutes + one night in your freezer
For the base:
– 1 cup almonds
– ½ cup walnuts
– 1 ½ cup fresh dates
– 2 soupspoons cocoa powder
For the Filling:
– 3 cup cashew nuts, soaked for at least two hours
– ½ cup lemon juice
– ½ cup agave syrup
– ½ cup coconut oil
– 3 teaspoons vanilla extract
– 1 lbs fresh blueberries
– 6 soupspoons almond milk (optional)
– coconut flakes for the decoration
– fresh or frozen berries (blueberries, blackberries, raspberries, …)
I used a 7×2 ¾’’ springform cake pan.
Soak the dates in hot water for 10 minutes and then drain them.
Using your food processor, mix together the dates, almonds and walnuts until they clump. Add the cocoa powder and blend until dough is of an even consistency.
Pour the mixture into the cake pan and press it with your fingertips until you get a beautiful even crust.
For the filling, mix together the cashew nuts, the blueberries, the coconut oil, the agave syrup, the vanilla extract and the lemon juice. If the batter is too thick to your taste, you can add a few soupspoons of almond milk.
To obtain 3 different layers, follow the next steps. For the first batch that will yield the white colour, pour into your food processor 1 cup of cashew nuts, a bit over 1/8 coconut oil, agave syrop and lemon juice. Add 1 teaspoon vanilla extract. Repeat this process twice by adding a handful of blueberries for the light purple layer and the as many blueberries as you want for the deep purple layer.
Pour the first white mixture on top of the crust. Even out. Then add the light purple mixture, even out again and finish with the deep purple layer.
Place in the freezer at least 5 hours.
The next day, remove the vegan blueberry cheesecake from the springform cake pan. You can decorate it with fresh berries and sprinkle the top of the cake with coconut flakes. Enjoy every bite!