Superfood Vegan Blackberry Cheesecake

I’m writing this lying on the sofa trying to fight a cold…grrr. The universe must know I’m going on holiday on Tuesday and has decided that now is the time for a cold. To be honest, I rarely get colds and if I do I manage to get rid of them within a day or two but everything has been so hectic recently I think I might be slightly run down. Nothing two weeks in Sri Lanka won’t cure though! Can’t tell you how excited I am. Our half developed holiday plan is; a few days on Columbo, elephant sanctuary, four day yoga retreat and few days by sea! Yay!!

So, these gorgeous little blackberry cheesecake slices are unbelievably good. The almond cacao base with a pinch of salt is amazing with the creamy vanilla topping. They’re raw and vegan with no nasties but that doesn’t mean they don’t taste amazingly indulgent. Don’t be put off by thinking they are too complicated it make. They’re really quick and easy. You just need to remember to soak the cashews overnight so that you get a really creamy cheesecake topping.

I’ve added some superfood powers to make them extra healthy; some lacuma in the base for added sweetness and some blueberry powder in the blackberry swirl – you’ve got to try these!

Superfood cheesecakes

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  6 servings
  20 minutes preparation time
  None cook time


  • Base;
  • 1 cup almonds
  • 2 tbsp raw cacao powder
  • 1 tsp lacuma powder
  • Pinch pink salt
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup medjool dates
  • Topping;
  • 1.5  cup soaked cashews (overnight or at least 4 hrs)
  • 2 tbsp maple syrup
  • 1/2 lemon juice
  • 1/2 cup melted coconut oil – I use coconut merchant
  • 2 tbsp vanilla extract
  • Berry swirl;
  • 1/4 cup blackberries
  • 1 tsp maple syrup
  • 1 tsp artic berries blueberry powder
  • 1/4 cup water


  1. Add the almonds to your food processor and blitz until you have a fine grain. Add all the rest of the base ingredients and blitz until everything is combined. The mix should stick together between your fingers (if it doesn’t add another date or so).
  2. Line a baking tray with cling film and then press the base mix down firmly – should be around 1cm thick.
  3. To make the blackberry swirl add all the ingredients to a saucepan and heat gently until the blackberries are completly reduced down. Leave to cool and then seive out the bits. Set aside to cool and then stir in the blueberry powder.
  4. Wash your food processor and then add all the topping ingredients – blitz everything other until you get a smooth paste (you might need to scrap the sides a few times).
  5. Smooth the cheesecake topping onto the base and then spot some blackberry mix onto the top. Swirl around with the end of a spoon to create a pattern.
  6. Freeze for at least an hour and then cut into slices. Store in the fridge until you eat it.

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