Friday, 12 February 2016

Vegan Berry Cheesecake

Vegan Berry Cheescake, healthy cheesecake, low sugar cheescake, vegan, low fat cheescake, recipe

Vegan Berry Cheescake, healthy cheesecake, low sugar cheescake, vegan, low fat cheescake, recipe

I'm back with another baking post today and since it's Valentine's Day on Sunday, I thought I'd do something a little themed. Grated the only Valentine's-esque thing about this is the colour and design, but we're just going to look past that. I am not someone you would refer to as a pro-baker. Cookies and the occasional birthday cake are all I really do and if my past experiences are anything to go by I'd say less is more. However, every now and again I think it's nice to go out of your way and make something that takes a tad more effort. This is one of those recipes and whilst I do think it's an easy one to make, it takes a little longer than a batch of cookies.

I found this recipe in an absolutely amazing book we have at my house called the Vegan Bible by Marie LaforĂȘt. If you're after a vegan recipe book, I highly recommend this, the recipes are fab and the photography is gorgeous! Her recipe (called pink velvet cheescake) is slightly more complicated, so I've changed a few things here and there, resulting in a perhaps not as aesthetically pleasing, yet much simpler final product!

This recipe has two steps to it and funnily enough, making the base actually takes longer than making the filling. The base essentially requires baking a batch of chocolate cookies and then crushing these to form the bottom of the cake. The filling is where the berries come in and you end up with what is essentially a super yummy fruity cheesecake with a kick of chocolate.

Here's what you'll need:

For the base:

- 5tbsp vegan butter or margarine
- 100g sugar
- 80g melted dark chocolate
- Half a tsp baking powder
- Half a tsp baking soda
- A pinch of salt
- Half a tsp vanilla essence
- 75ml soy milk
- 160g flour
- 65g chocolate chips

- 3tbsp melted coconut oil

For the filling:

- 125g strawberries (hulled)
- 125g raspberries
- 4 tbsp soy cream
- 1/2 raw beetroot
- 400g firm tofu, chopped
- 150g silken tofu, chopped
- 90g sugar
- 6 tbsp cashew butter
- 6 tbsp cornflour

For the top:

- 100g strawberries
- 50g raspberries
- 50g blueberries


For the base: 

1. Preheat the oven to 180°C

2. Using an electric mixer, mix together the margarine and sugar in a bowl.

3. Once mixed, fold in the melted chocolate, salt and vanilla with a spatula and then add in the soy milk.

4. Add the flour, baking powder and baking soda and combine, before adding in the chocolate chips.

5. Line baking tray with baking paper and form the dough into little balls and place on the tray.

6. Bake for 12 minutes before removing from the oven and allowing to cool.

7. Once cool, take 200g of the cookies and crush them, then combine them with the coconut oil (you can use a fork for this but in the end I found it easier to just use my hands.

8. Spread the mixture evenly in a spring form tin and use something with a flat base to press it down.

9. Place in the fridge for 15 minutes.

For the filling:

1. In a blender, blend the strawberries and the raspberries together with the soy cream and then sieve the mixture to remove the seeds.

2. Roughly chop the beetroot before blending it with a bit of water so a juice is formed. Strain this through a sieve to remove all the fibre, so you're just left with the juice. This will act as a natural food dye.

3. Blend all the remaining ingredients together with the berry mixture and 8 tbsps of the beetroot juice.

4. Pour the filling onto the biscuit base and smooth out the top with a spatula.

5. Bake at 180°C for 35-45 minutes*

*I used quite a large spring form tin and baked my cake for the full 45 minutes, which meant the cake ended up slightly overcooked and the filling wasn't as pink anymore. If your form spring tin is smaller and the cake therefore thicker, you might need to bake it for up to 45 minutes, but if your tin is larger then 35 minutes should be enough.

For the garnish:

1. Finely chop your strawberries and halve the raspberries.

2. Arrange blueberries, strawberries and raspberries however you please on top of the cake!

So there we go, a bit of a heftier recipe but if you're looking to make something a bit more special for someone on Valentine's Day, this could be the one! I've eaten this cake with a variety of different toppings and it's absolutely amazing with soy cream on it and also with melted chocolate. I mean really, you can put whatever you want on here!

I hope you like this recipe if you try it and if you do, let me know how it turns out! I hope you all have a very happy Valentine's Day, no matter your plans and a lovely weekend!



  1. This looks sooo delicious! I think I might have to try making this! x


  2. This looks delicious, I tried a raw vegan cheesecake once and it was surprisingly delicious and like your recipe made out of cashews. I couldn't believe that it actually tasted like cheesecake!

    Sally ~ DiagonSally

  3. I love recipe posts like this and honestly this cheesecake looks amazing! Wish it was in front of me right now actually.


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