gluten free vegan berry cheesecake
 
 
AUTHOR:
RECIPE TYPE: cheesecake
SERVES: 8-10
INGREDIENTS
crust
  • 1 1/2 cups almond flour
  • 1/3 cup coconut sugar or cane sugar
  • dash sea salt
  • 3 tablespoons melted refined coconut oil
  • 2 tablespoons pure maple syrup
cheesecake
  • 2 cups raw cashews, soaked in water 3-4 hours or overnight in refrigerator
  • 3/4 cup full-fat canned coconut milk {mostly coconut cream}
  • 1/2 cup coconut sugar or cane sugar*
  • 1/3 cup refined coconut oil, melted
  • 5 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • zest of 1 lemon
berries
  • 1 cup sliced fresh strawberries
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh blackberries
  • 1/2 cup fresh blueberries
INSTRUCTIONS
  1. Preheat oven to 350 degrees. Line bottom of 9-inch springform pan with parchment paper.
  2. To make crust, mix together almond flour, coconut sugar and salt in mixing bowl. Add melted coconut oil and maple syrup. Continue to blend until combined.
  3. Press crust into bottom of prepared springform pan. Bake for 10 minutes. Allow to cool completely in pan on cooling rack, while you make cheesecake filling.
  4. Drain and rinse soaked cashews. Add cashews, coconut milk, sugar, melted coconut oil, lemon juice and maple syrup to food processor or high-powered blender. Start on low and then increase speed to high, about 1-2 minutes.
  5. Add vanilla and lemon zest to mixture and continue blending until smooth and creamy {scrape down sides with rubber spatula for even blending}.
  6. Top cooled crust with cheesecake mixture and smooth out top. Cover with plastic wrap. Place cheesecake in freezer to set, 3-4 hours or until firm.
  7. Once set, remove cheesecakes from freezer and remove from springform pan. Place cheesecake on serving dish and place in refrigerator until ready to serve {storing in fridge will give cheesecake a softer cheesecake-like texture}.
  8. When ready to serve, top cheesecake with fresh berries. Slice and serve chilled.
NOTES
*Coconut sugar will result in a slightly darker colored cheesecake. I used coconut sugar in the crust and cane sugar in the cheesecake, but both will work great in this recipe!
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/05/gluten-free-vegan-berry-cheesecake.html