COLUMBIA & GREENVILLE

Decadent Vegan Cheesecake with Berry Jam

 

What is a better excuse than Valentines Day to make this incredibly decadent, creamy, and BEAUTIFUL cheesecake layered with a vibrant berry jam? Let me help, there isn't one!

I love a date-night in on Valentines Day, with best friends, your loved ones, your parents -- Ive done it all -- and this cheesecake will help sweeten up your menu. 

Its fluffy and light, yet creamy and rich. The perfect night cap. 

Can't wait for you to dive in! 

 

Berry Jam 

** You will need 1.5-2 cups of your favorite berry jam (cooled) to top your cheesecake, feel free to use your favorite store bought or follow this simple recipe below 

2 cups frozen berries, slightly thawed 

1 tbsp water  

1-2 tbsp honey or maple syrup

1 bay leaf 

1 tsp vanilla

pinch sea salt 

1 tbsp lemon juice

2 tbsp chia seeds

In a small sauce pan , add your berries and water. Warm your berries over medium heat for about 3-4 minutes, stirring occasionally. Begin to mash your berries with the back of a spoon or potato masher. 

Add in remaining jam ingredients , EXCEPT lemon and chia seeds, and stir. Bring to a simmer for about 5-6 minutes. 

Turn off burner and allow to slightly cool. Stir in chia seeds and your lemon. Jam will thicken up considerably as It cools completely. 

 

Cheesecake Directions

Filling 

1 can full fat coconut milk can, refrigerated overnight

1.5 cup raw cashews, soaked overnight in cool water

1/3 cup maple syrup

3 tbsp melted coconut oil 

2.5 tbsp lemon juice 

 2 tsp vanilla extract 

1/2 tsp sea salt

 

Crust 

3/4 cup walnuts 

3/4 cup pecans 

1/3 cup shredded coconut 

12 soft medjool dates, pitted 

1 tbsp melted coconut 

1 tsp vanilla extract 

1/2 tsp sea salt 

 

Line a cake pan with parchment paper. Begin with preparing your crust. 

In a large food processor, add your walnuts and pecans. Pulse until large crumbles are formed. Add in the rest of your crust ingredients and process until a sticky crust forms. Crust should be sticky, but not wet. If too dry add a dash more coconut oil and process. 

Press your crust mixture into the cake pan using your fingers to create an even layer. Pinch excess crust up the sides of the pan to form the sides of the cheesecake crust. Place in the freezer while you prepare your filling. 

Turn your coconut milk can over, and open upside down. Pour out any liquid... you can save if you like! Now scoop out the hard cream that is left , should measure about 3/4 cup. Add all to blender. 

Rinse your cashews and drain. Add to blender along with all other filling ingredients. Blend until very creamy, absolutely no graininess ! If you are using a Vitamix use your tamper to achieve this consistency without any more liquid. 

Pour your filling onto your crust that has been in the freezer. Cover with seran wrap and place in the freezer. You will spread your jam on top once this has set for one hour.