Wow – when we made this cheesecake our friends who had the pleasure in taste testing it for us were won over instantly. Trust us when we say, that it is the creamiest, most delicious vegan cheesecake you will ever try! You will fool anyone into thinking it contains dairy..it really is melt in the mouth irresistible!
200g pitted dates (medjool dates are the best)
1 cup / 125g raw walnuts
1.5 cups raw cashews, that have been soaked in boiling water for 30 mins
1 large lemon
½ cup melted cup coconut oil
150ml full fat coconut milk
½ cup of honey or vegan alternative
½ cup frozen or fresh berries or other filling of your choice
Blitz the dates and the walnuts separately in a food processor, then combine thoroughly. If you struggle with the dates because they are a little dry then add a table spoon of water until the dates form into a nice consistency. You could either have a nice chunky base or smooth base – totally up to you and your preference so blitz and combine as you see fit!
Use a cake baking tin with a removable base, between 6.5-8.5 inches in diameter. Squash down the walnut and date base evenly – it should be evenly distributed across the surface.
Leave that in the fridge while you chuck all the ingredients of the filling into a blender – leave some berries aside for decoration if you wish or add them at a later date whole (again – whatever you prefer)! Once all combined and at even consistency, take the base out of the fridge and pour the filling on top. Bang gently on an even worktop to release any air bubbles. Then finally add in your berries, if you left them until the end, and swirl them around with a teas spoon. One final bang to release air bubbles, then place in the freezer for four hours to set – or if you don’t have space then in the fridge for a day to set.
If you have set the cake in the freezer then remove at least 30 mins before serving.
Boom and Bird x
PS: In the picture we blended our berries separately to create a two tone effect.