Vegan Blackberry Cheezecake

Vegan Blackberry Cheezecake

So were back in autumn again. Didnt that come around very quickly? It sure did. Summer just flwe by and I am not ready for autumn and winter yet. 

The only thing that cheers me up a bit are the new foods that are now coming into season.

Like blackberries. My little monkeys and their granny went out the other day and picked a huge amount of blackberries. granny wanted the kids to do what she used to do as a child. So off they went. So now there are heaps of blackberries in my freezer and I need to come up with things to use them in.

But isnt that the best thing about a raw vegan cheezecake? You can add any fruit and turns out delicious. The only thing I found is that the watercontent is abit tricky to work with and yoou need to add more coconut oil for the cake to set and not run away when not frozen.

But I think I got it right this time. Not like with my strawberry cheezecake that I made a while ago that just run away after I defrosted it. It was more a yoghurt texture than a cheesecake.

Anyway anyway. The recipe for this delicious cake is below and as always tag me on Instagram in your recreations and let me know what you think of the recipe.

Enjoy

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Raw Vegan Blackberry Cheezecake
Servings
2inch cakes
Ingredients
Servings
2inch cakes
Ingredients
Instructions
  1. For the base crush combine the crushed Oreos with 1 tbsp coconut oil and fill into the 6 cake rings. Freeze for about 20 minutes.
  2. For the cream cheeze filling blend all other ingredients a couple of times in the blender until very smooth. While still blending pour in the coconut oil and continue blending until combined and very smooth.
  3. Now divide the filling between the 6 bases and freeze for about 1 hour.
  4. Enjoy
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