Berry Cheesecake

berry cheesecake


fruity, creamy, cheesy goodness! 

prep time: 20 minutes. cook time: 15 minutes. serves 3.

INGREDIENTS

VEGAN CRUST

  • PECANS: ¾ cup
  • DATES: ¾ cup 
  • COCONUT OIL: 2 tsp 

CHEESECAKE FILLING

BLUEBERRY COMPOTE

  • BLUEBERRIES: 1 cup, fresh
  • AGAVE SYRUP: ¼ cup 
  • LIME JUICE: 1 tsp
  • VANILLA EXTRACT: ¼ tsp

DO ITTT

  1. PRE-HEAT oven to 350°F
  2. BLEND pecans, dates, & coconut oil in a food processor until small bits remain & it forms into a ball. 
  3. PRESS crust mixture into the 6-inch springform pan carefully & distribute with your fingers. *tip: use a small glass or back of a spoon to reeaaally press it down & let some crust come up the sides.
  4. BAKE for approx. 10 min. 
  5. ADD milk, agave syrup, & agar powder into a small saucepan over medium-high heat. Bring to a boil while whisking. When it boils, lower heat & simmer for 2 min. while you keep whiskin'. Then remove from heat.
  6. ADD Spero Sunflower™ Cream Cheese into a separate bowl & add the milky mixture in little by little, mixing with a spoon. Once mixed, pour over crust. 
  7. TAP (gently!) the springform pan on a counter to remove bubbles inside cheesecake mixture. Set the pan aside on the counter to cool for 20 min. uncovered before covering with foil & placing in the fridge to chill for 6 hours or overnight.
  8. MEANWHILE... prep the blueberry compote! Heat a small saucepan over medium-heat. Add blueberries, agave syrup, lime juice, & vanilla extract. Stir to combine. 
  9. COOK on low heat for approx. 6-7 min. It'll become nice & saucy. :)
  10. REMOVE from heat & let it cool.
  11. REMOVE cheesecake from springform pan & transfer to a plate once set. 
  12. TOP w/ prepared blueberry compote. Slice & serve chilled.
  13. INDULGE in your new fave creamy, dreamy cheesecake!

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