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  • Bursting Berries Cheesecake Swirl
Bursting Berries Cheesecake Swirl

Bursting Berries Cheesecake Swirl

Brought to you by: OcadoLife
    8 serving

Prep time:

Cook time:

Serves: 8

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.

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Ingredients

  • 120g gluten-free oats
  • 310g dates
  • 4 tbsp coconut oil, melted
  • 300g cashews
  • 15g fresh ginger, peeled and grated
  • 2 limes, juiced
  • 500g Frozen Smoothie mix
  • 2 good handfuls 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.

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