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Method
Step 1
Place the cashews in a bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
Step 2
Grease a 20cm (base measurement) springform pan and line the base with baking paper. Place the almonds and dates in a food processor. Process until very finely chopped and mixture holds together when pinched. Spoon into the prepared pan and use back of the spoon to press evenly over the base. Place in the freezer for 30 mins or until firm.
Step 3
Meanwhile, place the dragon fruit, raspberries and maple syrup in a small saucepan over medium heat. Cook, stirring, for 5 mins or until fruit breaks down and is syrupy. Cool for 5 mins.
Step 4
Drain cashews, discarding the liquid. Place cashews in a blender with coconut milk and coconut oil. Blend until smooth. Reserve half the cashew mixture in a bowl. Add the dragon fruit mixture to the remaining cashew mixture in the blender and blend until well combined.
Step 5
Spoon the reserved cashew mixture over the almond mixture in the pan, alternating with dragon fruit mixture. Use a round-bladed knife to gently marble. Tap the pan on the bench. Place in the freezer for 4 hours or until firm. 6. Transfer the cheesecake to a serving platter and serve immediately.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can use fresh or frozen raspberries.
Prep time20 mins20 minutes, + 4 hours soaking, 5 mins cooling & 4 1/2 hours freezing time
+ 4 hours soaking, 5 mins cooling & 4 1/2 hours freezing time
Ingredients
3 cups (450g) cashews
1 cup (160g) almonds
1 cup (230g) fresh dates, pitted
1 cup frozen dragon fruit pieces
125g raspberries
1 tbs maple syrup
1 cup (250ml) Coles Light Coconut Milk
2 tbs coconut oil
Description
This vegan gluten-free cheesecake is packed with fruity flavour. Top it with raspberries and shredded coconut for a show-stopping dessert.
Method
Step 1
Place the cashews in a bowl. Pour over enough cold water to cover. Set aside for 4 hours or overnight to soak.
Step 2
Grease a 20cm (base measurement) springform pan and line the base with baking paper. Place the almonds and dates in a food processor. Process until very finely chopped and mixture holds together when pinched. Spoon into the prepared pan and use back of the spoon to press evenly over the base. Place in the freezer for 30 mins or until firm.
Step 3
Meanwhile, place the dragon fruit, raspberries and maple syrup in a small saucepan over medium heat. Cook, stirring, for 5 mins or until fruit breaks down and is syrupy. Cool for 5 mins.
Step 4
Drain cashews, discarding the liquid. Place cashews in a blender with coconut milk and coconut oil. Blend until smooth. Reserve half the cashew mixture in a bowl. Add the dragon fruit mixture to the remaining cashew mixture in the blender and blend until well combined.
Step 5
Spoon the reserved cashew mixture over the almond mixture in the pan, alternating with dragon fruit mixture. Use a round-bladed knife to gently marble. Tap the pan on the bench. Place in the freezer for 4 hours or until firm. 6. Transfer the cheesecake to a serving platter and serve immediately.
