Vegan Maqui Berry Cheesecake

Vegan maqui berry cheesecake with a gluten-free almond-oat crust, and an optional strawberry compote topping.

 

I love it when M eats dessert with me. 

Like, sharing dessert might be my love language. 

For Christmas, he got me some fancy extra dark truffles that I happily divided it up between us so we could enjoy them in pairs.

It doesn’t happen very often, because he has more of a savory tooth than a sweet one. 

It’s just special to share something sweet with someone you’re sweet on, you know? 

Which is why I love when his birthday rolls around. 

Every year to celebrate M’s birthday I make a variation of vegan cheesecake. 

He always says he doesn’t need a birthday cake, but everybody needs a birthday cake, right?! 

Cheesecake, while not a cake in the classical sense, is his favorite dessert, and one I’m happy to create and enjoy with him.

This year, I was inspired to create something a little funky and colorful.

This Vegan Maqui Berry Cheesecake is made with a gluten-free almond-oat crust, and an optional strawberry compote topping.

Add a little color to your year and make this for a fun dessert for any occasion!

What You Need to Make Cheesecake Crust

This recipe works best with soaked cashews.

Before you begin, add the raw cashews to a mixing bowl and cover with boiling hot water.

Let them soak for 10 minutes to 1 hour, uncovered, then drain and rinse. 

While you’re waiting for the cashews to soak, make the almond-oat crust. 

Here’s what you need to make the crust:

• gluten-free old-fashioned rolled oats
• raw almonds
• Himalayan sea salt
• coconut sugar
• coconut oil

That’s it!

How to Make Cheesecake Crust

Add the raw cashews to a mixing bowl and cover with boiling hot water.

Let them soak for 1 hour, uncovered, then drain and rinse. 

In the meantime, preheat the oven to 350°F and line a bread pan with parchment paper and set it aside.

Add the oats, almonds, sea salt, and coconut sugar to a high speed blender and process them on high until you have a fine meal. 

Add in the melted coconut oil and pulse it on low until a loose dough is formed, scraping down sides as needed.

The mixture should stick together when pressed with two fingers. 

Transfer the mixture to a parchment-lined bread pan and spread evenly to distribute.

Be sure to push up on the sides to form the crust edges.

Transfer the bread pan to the oven for 20 minutes or until the edges are golden brown.

Remove from the oven to cool slightly, then reduce oven heat to 325°F.

What You Need to Make Maqui Berry Cheesecake Filling

For this recipe, we incorporate Navitas Organics Maqui Berry Powder to turn the cheesecake a beautiful purple.

Here’s what you need to make the Maqui Cream Cheese Filling:

• raw cashews
• coconut cream
• vegan cream cheese 
• arrowroot or cornstarch
• Navitas Organics Maqui Berry Powder
• pure maple syrup
• melted coconut oil
• lemon juice

That’s it!

How to Make Maqui Berry Cheesecake Filling

Rinse out the blender, then add in the cashews, coconut cream, vegan cream cheese, arrowroot starch, Maqui Berry Powder, pure maple syrup, coconut oil, and lemon juice.

Blend on high until the mixture is very creamy and smooth, scraping down sides as needed.

Taste and adjust flavor as needed, adding more lemon juice for acidity or maple syrup for sweetness.

Pour the filling over the pre-baked crust and spread into an even layer.

Tap the cake pan on the counter several times to remove any air bubbles.

Bake for 50 minutes to 1 hour, until the edges look very slightly dry and only the center has a little jiggle.

This is normal! 

Brand Notes

I used Navitas Organics Maqui Berry Powder to create the beautiful purple color of this cheesecake.

The Maqui Berry (pronounced Muh-Kee, as I learned today!) is a serious superfood, with way more antioxidants than most berries. 

This Maqui Powder brings you all that superfood nutrition in an easy to use vibrant purple powder. 

Navitas Organics Maqui Powder has a pleasant tart berry flavor, making it a nice berry kick for any recipe, like smoothies, oatmeal, and baked goods. 

This maqui berry powder is made from 100% wildcrafted maqui berries, sustainably sourced from southern Chile.

I know you’re going to *love* this powder blended into cheesecake!

The maqui berry powder tastes delicious in this creamy vegan cheesecake paired with a strawberry topper!

What You Need for the Strawberry Topping

The strawberry topping is optional but I think it adds something special to this cheesecake! 

Here’s what you need for the Strawberry Topping:

• frozen strawberries
• lime
• maple syrup
• chia seeds

That’s it!

How to Make the Strawberry Topping

While the cheesecake is baking, prepare the strawberry topping.

Add the frozen strawberries to a small saucepan over medium heat.

Once the fruit begins to melt and bubble, add in the maple syrup and lemon juice.

Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until they’re bubbling, warm, and thickened.

Stir in the chia seeds and mix well, then allow the mixture to sit for ~10 minutes to gel.

When the cheesecake is done, let it rest for 10 minutes at room temperature to slightly cool.

Spoon the cooled strawberry filling on top and spread into an even layer. 

Once the cheesecake is completely cooled, cover and refrigerate overnight or for at least 4-6 hours. 

How to Serve Vegan Maqui Berry Cheesecake

To serve, lift the cheesecake out of the pan with parchment paper and cut into bars. 

Enjoy this Vegan Maqui Berry Cheesecake as an elevated baked dessert.

It’s perfect for cheesecake lovers of all kinds!

Because it’s vegan, gluten-free, and refined-sugar-free, this recipe has something to offer everyone at your table. 

The beautiful purple color also lends this cheesecake to special occasions. 

You can make this cheesecake without the strawberry topping, but I love the color contrast and addition of strawberries!

It’s perfect to make and share for entertaining, birthdays, and dinner parties. 

The cheesecake will keep in the fridge for up to one week, although it tastes best in the first few days. 

Enjoy!

More Vegan Cheesecakes

• Raspberry Swirl Chocolate Cheesecake Bars

• Raspberry Cashew Cheesecake Bliss Balls

• Pink Peanut Butter Cheesecake Cups

• Vegan Chocolate Cheesecake

• Vegan Raspberry Cheesecake

• Vegan Blueberry Cheesecake

I Want to Hear From You

If you make this Vegan Maqui Berry Cheesecake recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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This post is brought to you by Navitas Organics, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!