Cheese plus cake equals cheesecake and we love a cheesecake in this house. Also, it’s that time of year again when the blackberry bush has started to grow over our back fence. So I decided to go into the back garden to liberate a few wild blackberries for a delicious dairy free and gluten free cheesecake.
This year I feel as though I owe you an explanation as to why I’m taking the blackberries without asking. I realise that it is the law to ask before taking fruit from another persons bush. However, the man who owns the land behind our house is a multimillionaire. He would like to build property on the land which we knew about before we bought the house.
He has already built a large housing estate behind the properties on the other side of the street but wants to put more properties at the back of us. Personally I feel as he has built so many properties he should be legally obliged to build a doctors surgery or a school on that land. Although I doubt this is going to happen so that’s why I’m not worried about taking his fruit. I doubt he will even miss the small amount I taking for my cheesecake. If he really wants them back I will give him a slice of the cake.
Serves 8 – 10
- Sharp small knife
- Small knife
- Chopping Board
- Food processor/nutribullet
- Juice or fork
- Small pan
- Stirring spoon
- Spring loaded cake tin
Ingredients for the base
- Pecans x 150g
- Dates x 150g
- Raw cacao powder x 50g
- Coconut oil x 50g
Method for base
- Start by removing the stones from the dates and set aside.
- Put the small pan on the hob on a low to medium heat and add in the coconut oil.
- Stir until melted but not cooking
- Place the dates, pecans, and raw cacao powder into the food processor.
- Pour over the coconut oil as evenly as possible.
- Blend all of the ingredients together.
- They should resemble bread crumbs.
- Finally, spread the base on the bottom of the cake tin as evenly as possible.
- Pat it down to compact it into the base.
- Put it in the fridge for at least two hours.
Ingredient for the topping
- Cashew Nuts x 250g
- Coconut milk x enough to cover the nuts
- Tahini x 2 tbsp
- Lemon x 1
- Maple Syrup x 2 tbsp
- Coconut oil x 100g
- Vanilla powder x 1/4 tsp
- Start by soaking the cashew nuts in enough milk to cover them.
- Store them in the fridge for at least 4 hours or overnight.
- Use the food processor or nutribullet and add in the soaked cashew nuts, tahini, maple syrup and coconut oil.
- Cut the lemon in half and juice with the juicer or fork.
- Blend all the ingredients together until a smooth paste is formed.
Ingredients for the blackberry sauce
- Blackberries x 2 large handfuls
- Coconut sugar x 50g
- Water x 50mls
- Lime x 1 juice
Method for making the blackberry sauce
- Put the blackberries into a small pan along with the sugar, water and lime juice.
- Heat on a high temperature until the blackberry sauce is bubbling, stirring continuously.
- Turn the heat down and continue to stir.
- Then leave to simmer for five minutes.
- Leave to cool.
Method for putting the toppings and base together
- Remove the already made base from the fridge.
- Then spread the cashew nut cream cheese over the base as evenly as possible.
- Once the blackberry sauce has cooled completely, pour it over the top.
- Finally put the cheesecake back into the fridge and leave for six hours at least or overnight preferably.
- Serve and enjoy.
Blackberry Vegan Cheesecake is a really delicious way to enjoy liberated fruit. I made this for a party we held the other week and everyone really enjoyed it. It’s a simple way to use the fruit growing in the garden. All the ingredients are freezable so if you have any leftovers they can be put into the freezer for another occasion. However you decide to eat this dessert, as always, enjoy. xxx
What’s your favourite cheesecake? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx