VEGAN CHEESECAKE WITH BLACKBERRIES & SERRANO PEPPER
Full disclosure – I am not a cheesecake fanatic. I only think about cheesecake when there is an impending trip to the Cheesecake Factory - one of my favorite restaurants because of its wide selection of dishes, including a plethora of vegan-friendly options. But, we can come back to my love for the Cheesecake Factory later. Many of my recipes are savory and filling, so I wanted to add something light and sweet to balance things out. After brainstorming a few ideas, cheesecake came to mind.
Not a fan of cheesecake? No worries. Here are a few reasons why even the biggest cheesecake hater would want to give this dessert a try:
Good for you. You get pretty good at finding ways to add protein to your recipes when you are plant-based. Desserts are no different. This cheesecake has healthy fats and proteins from cashews and walnuts, probiotics from the yogurt and a bump of antioxidants from the blackberries and serrano pepper. It's not just good; it's good for you. So, get an extra serving or three!
Naturally sweet. I didn't want this cheesecake to be too sweet. Instead of loading it up with refined sugar, I opted for a few naturally sweet options – Medjool dates, agave syrup and blackberries. Increasing the amount of natural sweetness helped make this recipe light and fresh while still keeping the sweet dessert vibes.
A little kick. I am sure you noticed the mention of serrano peppers in the title. I would typically say you can leave the peppers out if you'd like. I won’t say that this time. The little kick is not only an excellent companion to the natural sweetness, but it also cuts through the creaminess of the cheesecake. If you are not a fan of heat, you can lower the amount of serrano in the recipe or swap it out for a milder pepper.
Let’s Make Cheesecake!
Now that you’re hooked, I have a confession. This recipe calls for three non-negotiables – a cheesecake pan, room in your freezer and a little time. If we're on the same page, we can get into this delicious recipe.
Make the crust. We are building from the bottom up, starting with the granola-like crust. In a small pot, boil the 4 Medjool dates. Add just enough water to cover the dates. Once the dates are soft, about 3 minutes, remove the dates and set the boiling water aside. The water will come in handy later.
Add boiled dates to a blender with a cup of quick oats, a cup of walnuts, a teaspoon of cinnamon and a half teaspoon of sea salt. Blend until all the ingredients bind together. It took a little elbow grease to work the mixture around between pulses. If you don't have a high-powered blender, I would suggest using a food processor. Once the mix is ready, add to a 7-inch non-stick cheesecake pan. Press the mixture down into the bottom of the pan and halfway up the sides. Now you have the crust. Set aside at room temperature.
Let's move to the heart of the dessert - the filling. Add 2 cups of soaked cashews, a cup of dairy-free yogurt, half a cup of coconut oil, half a cup of date water, 2 teaspoons of vanilla extract, 2 teaspoons of agave syrup and a pinch of sea salt to a blender. Blend until smooth. The mixture will look like cheesecake batter when it's ready. Remember the crust you made earlier? Add filling into the cheesecake pan on top of the crust. Smooth out the top to make it relatively even. Cover the top with parchment paper and add to the freezer for 3 hours or overnight.
While cheesecake is freezing, make the topping. Add 2 cups blackberries, a serrano, juice from half a lime, 2 teaspoons of agave syrup, 1½ cup of date water, ¼ cup of water and 3 tablespoons of white sugar to a blender. Pour the blackberry sauce into a pot. I kept the seeds in. If you prefer a seedless topping, strain the sauce before adding it to the pot. Bring the sauce to a boil – about 5 minutes. Reduce heat to a low boil. Let the sauce simmer until it reduces – about 15 minutes. Stir often to keep the mixture from burning. Remove from heat. In a small bowl, roughly mash the remaining blackberries – about ½ - 1 cup. Fold berries into the sauce and add to a container. Let the topping chill in the fridge until the cheesecake has set.
So, you're ready to eat? After the cheesecake has set, we need to thaw it a little. It sounds a bit backward, but it works. Remove the cheesecake from the freezer and let it sit at room temperature for an hour or longer. The cheesecake should be cold to touch but not frozen solid. Use a utensil to check the middle of the cheesecake. If you can poke through the center of the cheesecake, you will be able to slice it. Once you know it's sliceable, remove the outer ring of the cheesecake pan and pour the blackberry topping over the top. Slice and enjoy!
Does this recipe have your mouth watering? Give it a try! Don't forget to use #plantbasedslay if you are posting to your socials. We love to see your work!
NOTE: This post includes affiliate links. When you purchase an item using a link, we make a small commission that helps us run this site at no additional cost to you.
If you are looking for more plant-based deliciousness, check out these recipes:
Vegan Cheesecake with blackberries & serrano pepper
Ingredients
- 4 Medjool dates
- 1 C. quick oats
- 1 C. walnuts
- 1 tsp cinnamon
- ½ tsp sea salt
- 2 C. cashews, soaked overnight
- 1 C. unsweetened, dairy-free yogurt
- ½ C. coconut oil
- ½ C. Medjool date water
- 2 tsp vanilla extract
- 2 tsp agave syrup
- Pinch of sea salt
- 2½ - 3 C. fresh blackberries
- 1 fresh serrano, destemmed and deseeded
- Juice from half a lime
- 2 tsp agave syrup
- 1½ Tbsp date boiling liquid
- ¼ C. water
- 3 Tbsp white sugar
Instructions
- Make the crust. Boil Medjool dates until soft – about 3 minutes. Add dates to the blender with quick oats, walnuts, cinnamon and sea salt. Blend until the ingredients begin to bind together. Once blended, pat mixture into a 7-inch non-stick cheesecake baking dish. Sit to the side.
- Make the filling. Add soaked cashews, dairy-free yogurt, coconut oil, date water, vanilla extract, agave syrup and a pinch of sea salt to a blender. Blend until smooth. Add filling on top of the crust. Smooth out the top of the mixture. Freeze the cheesecake for 3 hours or overnight.
- While the cheesecake is freezing, make the topping - Blend 2 cups of blackberries, a serrano, lime juice, agave syrup, date water and sugar. Pour the mixture into a pot. Bring sauce to a boil – about 5 minutes. Reduce heat to a low boil. Let simmer until the mixture reduces – about 15 minutes. Stir often to keep the sauce from burning. Remove from heat. In a small bowl, roughly mash ½ - 1 cup of blackberries. Fold them into the berry sauce. Add to a container and let chill in the fridge until cheesecake has set.
- Assemble and serve. Remove the cheesecake from the freezer and let it sit at room temperature for an hour or longer. Once ready, remove the outer ring of the cheesecake pan, pour and spread blackberry topping over the top.
