Walking Through Lavender Fields
Vegan Blackberry Hazelnut Cheesecake 1
Desserts

Blackberry Hazelnut Cheesecake (V, GF)

I have tried many vegan cheesecakes and there was always something missing. The crust is often too simple and the filling just not as delicious as I would like it. I was very much inspired when I discovered Pies and Tacos vegan cheesecake because it has a complex crust, an amazing tasting filling and it’s fruity which is my favourite type of cheesecake. I wanted to create my own cheesecake following the basic principles of how she constructed hers.

For the fruit I chose blackberry and then experimented which nuts and seeds would go well with this taste. I decided for roasted hazelnuts because they pair beautifully with blackberries. For the caramel topping I was looking for a caramel which would have a deep taste and found date caramel from Okonomi Kitchen that uses molasses. The combinations I’ve created in this cheesecake are really amazing and it has become my favourite.

Vegan Blackberry Hazelnut Cheesecake 1

Blackberry Hazelnut Cheesecake (V, GF)

No bake vegan cheesecake made with homemade blackberry jam, roasted hazelnuts, creamy cashew filling and caramel for the topping.
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Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs
Course Dessert
Servings 10
Calories 711 kcal

Ingredients
  

Crust:

  • 100 g hazelnuts roasted
  • 24 g walnuts
  • 24 g blanched almonds
  • 22 g (2 tbsp) golden flax seeds
  • 1/2 tsp Ceylon cinnamon powder
  • 75 g dried figs
  • 45 ml (3 tbsp) maple syrup
  • 18 g (1 tbsp) almond butter

Filling:

  • 375 g cashews
  • 66 g hazelnuts roasted
  • 54 g (3 tbsp) macadamia butter
  • 60 ml (4 tbsp) coconut cream only the cream part from a can of coconut cream (without water)
  • 180 ml (12 tbsp) maple syrup
  • 80 ml (1/3 cup) coconut oil melted
  • 60 ml (4 tbsp) lemon juice
  • 1/2 tsp vanilla powder

Blackberry jam:

  • 285 g blackberries
  • 45 ml (3 tbsp) maple syrup
  • 30 ml (2 tbsp) lemon juice
  • 9 g (1 tbsp) cornstarch
  • 30 ml (2 tbsp) water

Caramel:

  • 88 g medjool dates soaked in hot water for 10 min
  • 72 g (4 tbsp) cashew butter
  • 60 ml (4 tbsp) coconut cream only the cream part from a can of coconut cream (without water)
  • 18 g (1 tbsp) coconut butter
  • 1/2 tsp molasses
  • 1/4 tsp vanilla powder
  • 1/8 tsp salt
  • 15 ml (1 tbsp) maple syrup or substitute with water from soaking medjool dates

To decorate (optional):

  • 10 blackberries

Instructions
 

Crust:

  • Roast hazelnuts (include also hazelnuts for the filling) at 180 °C for 10 min.
  • While hazelnuts are roasting line 23 cm baking dish with baking paper.
  • Leave hazelnuts to cool a little bit then rub their skin off with your fingers.
  • Add hazelnuts, walnuts, blanched almond and flax seeds into a food processor and crush them (to ensure that the consistency doesn't go into butter, work in smaller batches).
  • Transfer the mixture into a bowl. Mix in the cinnamon.
  • Put dried figs into the food processor and crush them. Add them to the bowl with nuts.
  • If needed soften almond butter with maple syrup over low heat then pour the mixture over dry ingredients. Mix.
  • Transfer the mixture to the baking dish and press down with fingers. Help yourself with baking paper so that the mixture doesn't stick to your fingers.
  • Put the crust in the freezer.

Blackberry jam:

  • Put blackberries, maple syrup and lemon juice in a pot over medium heat.
  • Cook until blackberries soften then crush them with a back of a fork.
  • In a small cup mix together cornstarch and water.
  • When blackberries are completely crushed add cornstarch mixture and cook until the consistency changes into more sticky.
  • Remove from heat and leave it to cool a little bit. Then put it in the refrigerator.

Filling:

  • Crush cashews and hazelnuts in a food processor.
  • Add all other ingredients for the filling and mix into silky consistency.
  • Pour the mixture over crust and spread it evenly around.
  • Pour jam over the filling, spread it evenly around then make swirls into the filling with a knife.
  • Put cheesecake back in the freezer.

Caramel:

  • When your cheesecake has been resting in the freezer for 2 hours soak medjool dates in hot water for 10 min.
  • After 10 min take the medjool dates out of the water and put them into a food processor. Add all other ingredients for the caramel and blend well. Add maple syrup or reserved water from soaking medjool dates for a more spreadable caramel.
  • Pour caramel on top of the cheesecake and spread it evenly around. If desired decorate with fresh blackberries.
  • Return cheesecake in the freezer for at least another 2 hours.

Notes

*Put a can of coconut cream in the refrigerator a few hours before starting if it’s not already there.
*Inspired by Pies and Tacos Fig Pistachio Cheesecake and Almond Blueberry Cheesecake.
*Recipe for the caramel taken from Okonomi Kitchen.

Nutrition

Serving: 1servingCalories: 711kcalCarbohydrates: 62gProtein: 15gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 22gSodium: 44mgPotassium: 696mgFiber: 8gSugar: 38gVitamin A: 79IUVitamin C: 11mgCalcium: 121mgIron: 5mg
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