I was craving vegan blueberry cheesecake, but somehow ended up with this silky Blackberry Cheesecake with a hint of sweet orange citrus. And that turned out to be quite a delicious tweak in my plans. This easy cashew cheesecake with sweet-tart, deep vibrant purple blackberry accents makes a wonderful no-bake, dairy-free dessert!..
Had some fun this week shooting a video with Sophie from The Philosophie (you know the powder I always rave about to add to my smoothies) and Tarashaun from Blender Babes! Check out my behind-the-scenes video I stitched together. The videos we filmed will be posted to the Blender Babes YouTube channel in the next few months -- I will let you know when!
Cheesecake. I adore vegan cheesecake. Silky, smooth cashew and coconut oil filling is just so decadent and delicious. If you have never tried making a vegan cheesecake - now is your chance! And there are soooo many variations once you do a basic cashew filling. Chocolate. Lemon. Matcha. Peanut butter. Cherry. And more. For the base, I use this basic filling:
my basic vegan cheesecake:
16 ounces raw unsoaked cashews (about 3 Β½ cups) --> soak in salted water overnight
Β½ cup virgin coconut oil, melted
Β½ cup maple syrup, grade B
Β½ teaspoon salt
β
cup lemon juice (or another citrus -- today I used whole mandarin oranges)
vanilla bean or 1 teaspoon extract, optional
Crust. I was in a hurry so I just sprinkled some hemp seeds on the bottom of my pan and called it a day. If you want to add a crust, try processing half Medjool dates and half walnuts for an easy crust that you simply press into the pan.
Firmness. I admit this cheesecake came out a bit stickier and softer than I usually like. But it still tastes amazing. I blame a bit too much liquid on the softness.. As I was pouring the cashews in the blender I noticed some water from the bowl that I did not drain enough, and it poured into the blender with the other ingredients. That excess water slightly watered down my finished product.
How to avoid excess water: You simply make sure your soaked cashews are good and DRY when adding them to the blender. Drain very well and pat dry if needed. Problem solved!
Cashew Cheesecake Rocks. Cashews have a slightly sweet natural nutty flavor, like white velvet. So blended up they taste like heaven.
Vegan Blackberry Cheesecake
By Published 02/25/2015
Creamy cashew cheesecake with a layer of rich blackberry cream on top. Citrus essences throughout.
Ingredients
- 16oz cashews, soaked overnight
- Β½ cup virgin coconut oil, melted
- Β½ cup maple syrup or agave syrup
- Β½ teaspoon salt
- 2 tangerines or mandarin oranges - peeled, plus a pinch of zest --- alternative: use Β½ cup juice of either orange or lemon (lemon will make for a sweet-tart flavor)
- blackberry layer:
- Β½ cup of the cashew puree
- ΒΌ cup virgin coconut oil, melted
- 1 Β½ cups blackberries (fresh or frozen and thawed)
- β cup non-dairy milk, room temperature (optional to thin our puree if desired)
- crust: I used a simple "non-crust" of β cup hemp seeds sprinkled over the parchment paper
Instructions
- Soak the cashews overnight in salted water. Drain water. Rinse in fresh water then drain again. Drain and dry cashews very well. You can even squeeze the drained cashews with a paper towel to remove some excess water. Water will "water down" your cheesecake.
- Add the cashews, coconut oil, sweetener, salt and citrus to a high speed blender. Blend from low to high until silky smooth.
- Line a 8-9" round cake pan with parchment paper. Rub coconut oil on the parchment paper for extra greasing power. Sprinkle the hemp seeds on the bottom of the lined cake pan.
- Pour the cashew filling in the pan, reserving Β½ cup of the puree in the blender. Smooth filling.
- To that same blender add the blackberry layer ingredients. Blend from low to high until smooth and creamy. It will be less thick than the cashew mixture, but this is ok.
- Pour the blackberry mixture over top the cheesecake, swirling it into the cheesecake filling a bit. Smooth top.
- Place cheesecake in the fridge to chill at least four hours -- overnight is best before serving. For extra firming just before serving, place in the freezer for 10 minutes.
- For a firmer cheesecake, you can add another ΒΌ cup coconut oil.
Yield: 1 cheesecakePrep Time: 00 hrs. 20 mins. Total time: 20 mins. Tags: dessert,cheesecake,blackberries,raw,cashews,vegan
Rocio SaΓ‘ says
Hi Kathy! I would like to ask you why you put the cashews to soak with salt? what's the effect of that? Thanks for sharing all this delicious recipes! π
Jenna Krabacher says
This is the BEST cheesecake recipe ever! I used to have to pay $8 a slice for raw cheesecake and now I can make a whole pie and have it all to myself! This recipe is so unbelievable simple and delicious I can barely stand it π Thank you SO much for sharing this!!
PS: The hemp seed crust is the best idea ever!
Kathy Patalsky says
Oh yay! That makes me so happy!!!! π
Helyn says
Looks YUM! I LOVE that fork! Where did you get it?
Kathy Patalsky says
Etsy! Milk and honey luxuries. Tell Sarah I sent you! π she is amazing.
RockMyVeganSocks says
This cheesecake sounds awesome, Kathy! I love the idea of blackberries. And I especially love the idea of using a quick sprinkle of hempseeds as a crust. And your video is super cute! Going to check out that protein powder! Let us know when the youtube video is up =)
Sarah says
This was amazingly delicious! My cheesecake did not look as beautiful as yours, but my husband and I both loved it! I flavors were incredible together and it was very easy, especially since it was my first time make a dessert with cashews. Thank you!
Adriane says
Is there sub for coconut oil? My skin hates me every time I have it and I want to make this asap!
Kathy Patalsky says
You could omit the coconut oil and really make sure your cashews are very very dry when blending, and use minimal citrus liquid, maybe just the juice of one lemon. The cheesecake will still be delicious just not very firm. The coconut oil really helps it firm up in the fridge. But just cashews can be yummy too since they have their own richness all on their own!
Rocio SaΓ‘ says
Hi Adriane! You can try with Agar-Agar, is a seaweed powder that it helps to thicken, but then is not completely raw, because you need to make it boil for a couple of minutes so it gets activated. Just put in a saucepan one part of the mixture with a teaspoon of Agar-Agar (is super power full!!!!), stirring constantly until it begins to boil, lower the heat and continue for two minutes. Then mix together with the other part and spread it on the basis of the cake, then follow the rest of the instructions, as Agar-Agar needs to cool down to work. Basically is the vegetal replacer of gelatine. I hope this can help you! Best wishes!
Nicole {VeganShowOff.com} says
This is the prettiest cheesecake I've ever seen! Plus I want that "vegan" fork so bad! Actually, I want all my silverware to say "vegan" on it so that my omni boyfriend knows to keep his paws off it when he eats his chinese takeout at my house! Recipe looks awesome and easy, yum!
Kathy Patalsky says
Thank you!
Florian @ContentednessCooking says
Interesting idea with the hemp seeds! I usually use those for sprinkling on top but it is an awesome easy replacement for a crust. And the blackberry color is just perfect, love it!
Kathy Patalsky says
Yes I was basically out of medjool dates and in a hurry.. π worked out well!
Sophie says
yum yum yummm! I also love to use coconut oil, soaked cashew & maple syrup in my raw cheesecakes! I can make this in late Summer when I have fresh blackberries from my own plant! Yummmm!
Jennifer {Peppers and Peaches} says
I actually love the hemp seeds for the crust! I am definitely all about the filling but you have to have a little crunch for the texture for sure. I have some pineapple in my freezer....and a few oranges...wonder if I can get creative and make a version of this bad boy? If successful I'll send some pics!
Kathy Patalsky says
Oh yes pineapple would be a fun add too. You only need a small bit of fruit to give the filling. Flavor accent. Enjoy π
John Hartil says
Yum...it looks so delicious!
Kathy Patalsky says
Thank you! I love the colors.
Megan @fittingintovegan.com says
Mmm, yum. I haven't tried using cashews as a base, I usually use tofu. Can't wait to try!
Kathy Patalsky says
Tofu works well too! And makes for a bit lower fat cheesecake usually. But I really love how simple cashews create a filling. Easier that you may think once you soak the cashews.
June Burns says
What a pretty cake! Blackberries just have such a nice color--I need to use them in treats more π
Kathy Patalsky says
Yes they do! And they are so rich in antioxidants and fiber too!
Arman @ thebigmansworld says
That looks divine- I tried a vegan cheesecake in (ironically) NYC from a place called Candle something...Now I can recreate it! cheers!
Kathy Patalsky says
Candle 79! π love them
Kathy Patalsky says
Or candle cafe ... π