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Berry vegan cheesecake with chocolate ganache and fresh fruit on a wood cake stand with person in background picking it up

Berry Beet Cashew Cheesecake with Chocolate Acai Ganache

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: No Bake

Description

This vegan cheesecake has a nut/date crust, a berry beet cashew filling and a delicious chocolate açai ganache topping!


Scale

Ingredients

Crust:

  • 1/2 cup raw cashews
  • 1/2 cup raw pecans
  • 1/4 cup coconut flakes
  • 3 tbsp mulberries
  • 1 1/2 tbsp cacao nibs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 dates soaked in water for 1015 min.
  • 1 tsp melted coconut oil

Berry Beet Cheesecake Filling:

  • 1 cup raw cashews, soaked 2 hours in water
  • 1 cup raw macadamia nuts, soaked for 2 hours
  • 4 tbsp agave
  • 2 tbsp lemon juice
  • 4 tsp Bare Organics Beet Root Powder
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup frozen raspberries, softened at room temp for 1015 min.
  • 1/2 cup frozen tart cherries, softened at room temp for 1015 min
  • 3/4 cup Bare Organics Coconut Milk Powder
  • 1/2 cup water
  • 1/3 cup melted coconut oil

Chocolate Açai Ganache:


Instructions

Crust:

  1. Remove pits from dates and soak in room temp water for 10-15 minutes to soften.
  2. Add all the ingredients except for the coconut oil to a food processor and pulse until the mixture starts to come together. Add melted coconut oil and pulse a few more times until crust mixture comes together. Press firmly into the bottom of a 9 inch tart pan.

Filling:

  1. Whisk together coconut milk powder and water until smooth.
  2. Add nuts, agave, lemon juice, Beetroot powder, vanilla, cinnamon, salt, and coconut powder mixture to blender.  Blend until smooth and creamy.
  3. Add in raspberries and cherries and blend until smooth.
  4. On a low speed, slowly blend in the coconut oil until well incorporated. Pour mixture over crust and place in freezer for a minimum of 4 hours or overnight.

Ganache:

  1. Whisk melted coconut, cacao powder, sweetener, cashew butter, vanilla, acai powder, cinnamon, and salt together in a bowl until smooth.
  2. In a separate bowl, combine coconut milk powder and water and whisk until smooth. Add this to the chocolate mixture and whisk until smooth and creamy.
  3. Pour over cheesecake and top with fresh fruit.

Notes

You can also easily make this recipe into bars by using a rectangular baking pan lined with parchment paper. Simply let thaw for 5-10 minutes before slicing into desired bar size, then transfer to freezer-safe container and separate each bar with parchment paper so they don’t stick together.

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