Blackberry Cheesecake

Dessert, Gluten-Free

My Blackberry Cheesecake is decadent and delicious.  The cheesecake texture is smooth and creamy.  The blackberry topping is the BEST, its silky smooth and full of flavor.  And I made a delicious graham cracker crust.

Blackberry Cheesecake

Graham Cracker Crust:
1 1/2 Cups of graham cracker crumbs, (10 sheets of crackers, gluten-free)
1/3 Cup of coconut sugar
7 Tablespoons of vegan butter, melted

Cheesecake filling:
3 Cups of nondairy cream cheese
1 Cup of coconut oil, melted
3/4 Cup of organic sugar
1/2 Cup of fresh lemon juice

Blackberry Swirl:
2 Cups of blackberries fresh or frozen
1/3 Cup of water
1 Tablespoon of cornstarch
1 Tablespoon of coconut sugar, (optional)

-Start by crushing the graham crackers in a sealed zip top plastic bag with a rolling pin by hand or in a food processor.
-Add the graham crumbs and coconut sugar to a medium size bowl then add in the melted butter until the texture is like sand. Then add the mixture to a tart pan and up the sides using the bottom of a measuring cup or the bottom of a glass to further even out the crust.
-Bake at 350F degrees for 8-10 minutes then allow to cool. Set aside.
-Add 2 cups of blackberries into a saucepan with 1/3 cup of water, 1 tablespoon of corn starch and 1 tablespoon of coconut sugar. Stir until combined and thickened. Once cornstarch is dissolved, remove blackberry stems in filling if necessary then set aside.
-The vegan cream cheese should be room temperature before adding to a food processor. In a food processor add melted coconut oil, vegan cream cheese, sugar and lemon juice or blender and blend until creamy and smooth.
-Pour the filling into the tart crust then smooth it out and then put dollops of the blackberry sauce on it and swirl the sauce gently into the cheesecake filling. Chill the cheesecake for at least 6 hours in the refrigerator or overnight before cutting. It will be firmer. Slice and enjoy!


You May Also Like:

Nondairy White Chocolate Cranberry Fudge

This Nondairy White Chocolate Cranberry Fudge is fast becoming a favorite, go to holiday dessert. It’s simple to make using nondairy white chocolate, chopped almonds, and dried cranberries. You dinner guests will enjoy this tasty dessert treat!

Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies

My Vegan Pumpkin Nondairy Caramel Chocolate Chip Cookies are crispy and delicious. They are fun to make with the kids for the holidays.

Vegan Pecan Brownies

Vegan Pecan Brownies are decadent and delicious – a great holiday dessert. The brownies are chewy and moist, and the top is made from nondairy caramel and chopped pecans.

Vegan Falafel Dish

My Vegan Falafel Dish is great for lunch or for dinner. It’s a delicious Greek dish that is full of flavor, with roasted cherry tomatoes, Mediterranean falafel patties, quinoa, sliced cucumber and a sprinkle of pomegranate seeds. It was drizzled with vegan blue cheese dressing. This is a great fall salad.

Vegan Mini Pumpkin Cups

For dessert, try making these delightful Vegan Mini Pumpkin Cups. They are the perfect fall dessert, flaky and delicious. Your family will really enjoy these.

Holiday Charcuterie Board

This Holiday Charcuterie Board is perfect for entertaining your guests. It’s made using a delicious nondairy feta cheese dip, gluten free crackers, concord grapes, strawberries, marinated olives, and almonds.

Chocolate Peppermint Mousse

Chocolate Peppermint Mousse is a decadent and delicious dessert for the holidays. It’s a quick and easy dessert that uses less than five ingredients, including peppermint and nondairy chocolate, and it’s topped off with a scoop of nondairy whipped topping.

Nondairy Chocolate Almond Clusters

These Nondairy Chocolate Almond Clusters are a chocolate-ty and decadent dessert for the holiday season. They are really quick and easy to make, only needing two key ingredients. Your family will enjoy them!

Creamy Roasted Red Pepper Feta Dip

Creamy Roasted Red Pepper Feta Dip is spicy and bursting with flavor. This is a smooth and creamy dip that was served with pita chips, but it also goes well with vegetable slices or tortilla chips.

Vegan Chocolate Chip Oatmeal Cookie Skillet

For a decadent and delicious dessert, try making this Vegan Chocolate Chip Oatmeal Cookie Skillet. It’s topped off with nondairy ice cream and drizzled with nondairy chocolate and peanut butter. This dessert would be great to serve during the Thanksgiving holiday.


Submit a Comment

Your email address will not be published. Required fields are marked *

6 Vegan-Friendly Recipes You Can Create In Less Than 60 Minutes

Enter your name and email below to receive your free copy of my 6 favorite vegan-friendly recipes that take less than 60 minutes.

You have Successfully Subscribed!

Pin It on Pinterest