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Vegan White Chocolate Cheesecake with Stracciatella and Maqui Berry

Name: Vegan White Chocolate Cheesecake with Stracciatella and Maqui Berry
Ingredients: 80 g toasted almonds (ground); 80 g toasted cashews (ground); 3 T coconut oil; 10 g cacao powder; 2 T agave; 240 g cashews (previously soaked for min 4 hours); 100 g coconut cream (the thickened cream from a can of full-fat coconut milk); 4 T agave; 4 T coconut oil; 3-4 T lemon juice; 50 g dark chocolate (chopped); 160 g cashews (previously soaked for min 4 hours); 80 g coconut cream (the thickened cream from a can of full-fat coconut milk); 2 T coconut oil; 100 g vegan white chocolate; 1-2 T agave; 2 T lemon juice; 2 t maqui berry powder; 3-4 T almond milk

Freezer-friendlyVeganVegetarianCakeDessertsPieEasy AppetizersEasy but impressiveNo Bake DessertsFreezer friendlyCheap and healthyGluten FreeHealthyDairy-freeGluten-freeHalalBlenderNuts

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Emily Kate | Glowing Plants

573 recipes

Ingredients

Crust

80 g toasted almonds (ground)
80 g toasted cashews (ground)
3 T coconut oil
10 g cacao powder
2 T agave

First layer

240 g cashews (previously soaked for min 4 hours)
100 g coconut cream (the thickened cream from a can of full-fat coconut milk)
4 T agave
4 T coconut oil
3-4 T lemon juice
50 g dark chocolate (chopped)

Second layer

160 g cashews (previously soaked for min 4 hours)
80 g coconut cream (the thickened cream from a can of full-fat coconut milk)
2 T coconut oil
100 g vegan white chocolate
1-2 T agave
2 T lemon juice
2 t maqui berry powder
3-4 T almond milk

Preparation

Line the base of a 16 cm cake tin with baking paper.
Process all the crust ingredients until the mixture sticks together.
Press the crust mixture evenly into the cake tin.
For the 1st layer: Place all ingredients except chocolate in a high-speed blender and process until the mixture is smooth and creamy.
Gently stir in chopped dark chocolate pieces and layer the filling on top of the crust. Put chopped chocolate pieces in the freezer for half an hour before adding to ensure they do not melt.
For the 2nd layer: Melt the chocolate in a medium pot over low heat.
Place all ingredients in a high-speed blender and process until the mixture is smooth and creamy.
Pour the mixture on top of the first layer.
Place the cake in the freezer to set for at least 3-4 hours.
Enjoy the cheesecake.