Vegan Lemon-Berry Cheesecake

by Diana Jarrar November 23, 2020

This recipe is GF, DF, V, No-Bake!

Cheesecake...but make it healthy?! This recipe was developed by one of our favorite bloggers Annika @choosingraw on insta. She dreamed up this no-bake dessert in celebration of Memorial Day and used LEMON MAGICdATES as the base for a quick and easy crust!

Ingredients

Base:

Lemon or Coconut MAGICdATES

⁣⁣⁣⁣Cheesecake layer: ⁣⁣

1 Cup Almonds or Cashews
2 Cans Coconut Milk⁣⁣⁣⁣
3 Tbsp Maple Syrup⁣⁣⁣⁣
1 Cup Water⁣⁣⁣⁣
1 Lemon (juice and zest)⁣⁣⁣⁣
Dash of Cinnamon ⁣⁣⁣⁣
1 Tbsp Vanilla Extract ⁣⁣

⁣Fruit compote: ⁣⁣⁣⁣

Frozen Berries (we recommend blueberries & raspberries)⁣⁣⁣⁣
2 Tbsp Brown Sugar (or date syrup to make this refined-sugar free)
¼ Cup Water⁣⁣⁣⁣

⁣Directions

For the base, press MAGICdATES into the bottom of a baking pan. Pop it into the freezer while working on the cheesecake layer. Combine the almonds/cashews into a blender with the water and pulse until fully combined. Then, add the remaining cheesecake layer ingredients and blend well. Pour mixture on top of base, and place back into the freezer. Next, make fruit compote by combining frozen berries, brown sugar, and water in a saucepan and cook on medium heat until the mixture starts to thicken (10-15 minutes). Remove compote from heat and allow to cool. Top the cheesecake base with compote, place back into the freezer for 3-4 hours or overnight, and enjoy!