Recipe: sugar-free vegan berry cheesecake

3rd August, 2023

A recipe from Coach House cook Wendy

As Wendy was sharing this sugar-free recipe, a retreatant who'd tasted this stopped by to add her testimony.

"It looked so lovely and it tasted amazing," she said. "It needs to be in a specialist food magazine."

She added: "It was very creamy, with the sharp fruit at the top and best of all: the cake at the bottom. It was delicious!"

Wendy has used US cups to measure the ingredients.

For the 'biscuit' base

For the 'cheesecake' layer

For the berry topping

First make the berry topping. Blend half a cup of berries until they form a creamy sauce and set aside. Keep back the rest of the topping berries for decorating your finished desserts
Then make the 'biscuit' base. Blend the almonds and the dates together in a food processor until they form a sticky mass. Don't blend them for too long. You want the mix to be sticky but still a bit crunchy so you get some nice texture. Divide the mixture evenly into four dessert glasses, pressing it into the bottom of the glasses using your fingers.
Next is the 'mascarpone' layer. Put the cashews and the coconut milk in a blender and process until smooth. Then put about half of it on the 'biscuit' base (this will be the white layer). Freeze the glasses for about 15 minutes (maybe a bit longer if you want the layers to be more accurate).
Then add the 12 strawberries and blend again for a minute unitl the mixture becomes lightly pink. First put a thin layer of strawberry sauce on the first 'mascarpone'/cashew layer and freeze again for another 15 minutes. Then add the second, pink layer.
Top them off with the remaining berries and enjoy!

These vegan cheesecakes freeze well. Just defrost them for 1-2 hours before eating.

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