Vegan Berry Cheesecake
Vegan Berry Cheesecake
Baked vegan cheesecake with a creamy tart filling and juicy raspberries. This baked cheesecake has the creaminess of a regular cheesecake and, with the right flavorings, is simply delicious!
Simple, quick, practical, and gluten-free!
I used soy yogurt for this vegan cheesecake, and I topped it with raspberries. The recipe is pretty easy, and you don’t need any fancy ingredients. Soybeans are high in protein, so that is a plus if you want some extra macros in your slice of cake. Honestly, a slice of this goodie keeps me full for quite some time, so I sometimes even eat it as a snack. Guilty as charged!
This cheesecake can be kept in the fridge for up to a week. It is best to keep it covered to avoid it from drying out.
Vegan Berry Cheesecake
Creamy, decadent vegan cheesecake made with a date-walnut crust and soy-yogurt filling for the ultimate tangy-sweet treat. Just few ingredients needed for this beautiful and delicious vegan and gluten-free cheesecake.
Equipment
- 1 24cm baking pan
Ingredients
For the base
- 200 g walnuts
- 200 g dates or raisins
- 1 Tsp coconut oil
For the filling
- 1 kg soy yoghurt
- 80 g cornstarch
- 50 g brown sugar
- 1/2 piece fresh vanilla bean seed or 1 tsp pure vanilla extract
- 1 Tbsp fresh lemon juice
- 1/2 tsp turmeric powder
For the topping
- 150 g raspberries or blueberries
Instructions
- Preheat the oven to 180 °C.
- Combine the base ingredients in a food processor und blend until dough consistency. Rub the pan with coconut oil all over the bottom and sides of the pan. Press the dough into the bottom and up the sides. Use a spoon to make an even base.
- In a large mixing bowl combine all the ingredients for the cheesecake filling. Beat with a hand-held electric mixer until well combined. Add some of the raspberries into the batter. Pour in the filling and top with the remaining raspberries. Bake for about 1 hour.
- Let it cool down for an hour then place it in the fridge for at least 4 hours.
For more cake goodness check out my finger-licking Carrot Cake Recipe for a change. Classics just never get boring.
Kimchi Cucumber Recipe under 30 Minutes!
Cucumber Kimchi are very easy and great to prepare ahead of time plus they make a super delicious crunchy side dish for any type of meal for lunch or dinner. No need to ferment these cucumbers before you can eat them! This is an under 30 minute Cucumber Kimchi Recipe that’s fizzy and pungent just like the real thing!
This fresh cucumber kimchi recipe will get you covered with a bright red, savory, pungent kimchi that’s so good you will want to eat it all the time!
The Korean chili flakes appear to be quite spicy, however in my experience, they are not as hot as other chili flakes, like the Thai variety, for instance. Gochugaru flakes are considerably less spicy and milder. Because of this, it’s a great option for those like me who don’t like spicy food.
And if you liked this dish, you might also like sauerkraut. Check out my recipe for authentic German sauerkraut. I’ve eaten a lot of sauerkraut in my life as a German, but the best was always handmade.
Can’t wait for you to try these recipes. Love, always. xx
Kimchi Cucumber Recipe
Ingredients
- 10-12 pieces Pickling cucumber sliced into 4 sticks lengthwise
- 1 Tbsp Sea salt
- 2 Tbsp Tomato paste
- 3 Tbsp Gochugaru flakes korean red chili
- 3-4 Tbsp Rice vinegar
- 2 Tbsp Agave nectar or similar
- 2 Tbsp Sesame oil
Instructions
- Place the cucumbers in a large container. Add the salt, combine using your hands and cover with a cloth or lid. Set aside for about 15min.
- In a mixing bowl, combine the rest of the ingredients and mix well.
- Once vegetables are wilted, pour out the water. Add the sauce to the cucumbers and combine.
Date Coconut Confection Recipe
Date Coconut Confection
This raw vegan date coconut confection highlights the sweet natural caramel flavor notes in dates and is the perfect nutrient-dense snack! Made with only two ingredients, coconut and dates, these coconut date confections are naturally sweet without any refined sugar. For a fun presentation, they can also be pressed into candy molds. It is one of our favorite snacks to have and friends and families love it. They will ask for more and won’t believe this confection is raw vegan.
Once you’ve tried the basic recipe, though, you can experiment with adding other ingredients to add more variety. If you love this recipe you will love this Cranberry Peanut Confection. The combination of cranberry and peanut butter ugh it’s divine!
If no liquids have been added to the mixture, these can be kept at room temperature. They will keep for several weeks. If you pre-soak the dates or add any liquids, they will need to be stored in the fridge.
Date and coconut confection
Equipment
- Food Processor
Ingredients
- 200 g shredded coconut
- 15-20 pieces medjool dates pitted
Instructions
- In a blender add the dates and blend until creamy in consistency.
- Now add the shredded coconut and blend until well cooperated.
- Form into confections and cover with more coconut.
No-Bake Chocolate Sesame Cookie Recipe
No-Bake Chocolate Sesame Cookies
One of a kind chocolate cookie recipe. The toasted sesame seeds provide texture and depth of taste. Its nutty, a hint of salt, and notes of exotic sesame linger long after the cookies has disappeared. In much the same way that my chocolate fudge somewhat take you by surprise, these behave in much the same way.
Chocolate Sesame Chip Cookie
Equipment
- Blender
Ingredients
- 500 g chestnut (cooked)
- 4 Tbsp cacao powder
- 4-5 Tbsp maple syrup
- 3 Tbsp coconut oil
- pinch sea salt
- 3-5 Tbsp black sesame seeds (roughly grinded)
Instructions
- In a blender combine all ingredients except the black sesame. Blend until smooth and well combined.
- Using your hands form about 3cm diagonal mini cookies and cover with sesame seeds.
How to make Zucchini Noodles aka Zoodles
Creamy Dreamy vegan Tuna with Zucchini Noodles and fresh Snow Flakes 
Zoodles are a wonderful pasta substitute made from your favorite garden vegetable. They are nutrient-dense with almost zero carbs—and look at how simple they are to create!
Zoodles are zucchini that have been spiralized, and can therefore be used in the same way as pasta. The possibilities are endless with zucchini noodles plus, zucchini noodles are a fun way to increase the number of vegetables we eat, especially for children. The spiral forms are quite popular with kids (and they also enjoy using the spiralizer to make zucchini noodles!).
Zoodles are typically prepared using a gadget called a “spiralizer,” and there are a host of kitchen gadgets out there designed to get the job done, transforming your zucchini into noodle form in no time. Spiralizers create long noodles allowing you to spin them onto your fork.
The best thing about eating zucchini noodles is that you don’t feel ultra heavy after eating them like you would when you eat pasta. You will feel full – but satisfied. These noodles are perfect for lunch or dinner on those warmer days. It is light and refreshing. If you like the sound of these noodles, you’ll love my Ramen Noodle Soup with Kelp Noodles!
Plus, zoodles also have a subtle taste that makes them easy to mix with just about anything-including Lentil Kofta! Zucchini noodles are low calorie, low carb, and high in fiber. These are incredibly delicious and work in recipes or just tossed in olive oil, garlic, and salt and pepper as comfort food.
Plus, I’ll even give you one of my favorite recipes to make with them so you can get started ASAP! Check out this Tagliatelle Pasta alla Cashew Carbonara to make the perfect, healthy, quick, family meal.
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