Bursting Berries Cheesecake Swirl
By OcadoLife
Published on 19 April 2022
This fruity cheesecake recipe is vegan and gluten free, so everyone at the table will be able to tuck in. The filling is made using cashews and dates for a velvety texture and subtly sweet flavour, while the crumbly base features oats and coconut oil. Decorate with whatever berries are in season, like strawberries, raspberries, blueberries or blackberries.Time and servings
25 minsTotal time
8Servings
25 minsPrep time
Ingredients
- 500 g of frozen smoothie mix
- 300 g of cashews
- 120 g of gluten-free oats
- 310 g of dates
- 4 tbsp of coconut oil, melted
- 15 g of fresh ginger, peeled and grated
- 2 limes, juiced
- 2 good handfuls of fresh berries (we used strawberries and raspberries), to decorate (optional)
Method
Step 1
Pulse the oats, 150g dates, 1 tbsp coconut oil and a pinch of salt in a food processor until everything starts to stick together.Step 2
Line the base of a small cake tin with cling film. Pour in the mixture and press into the bottom to make the cheesecake base. Set aside.Step 3
Whizz the cashews, remaining 3 tbsp coconut oil, ginger, remaining 160g dates, lime juice and 75ml water until velvety smooth.Step 4
Spread a layer of Frozen Smoothie mix over the base, then a layer of the cashew mixture. Repeat, until you’ve used all the mixture and frozen smoothie.Step 5
Take a skewer or chopstick and stir it through the layers of cashew and smoothie to create a marbled effect. Place in the freezer overnight or until solid.Step 6
Decorate with fresh berries before serving, if you like.