No-bake Vegan Layered Blackcurrant Cheesecake

Sometimes all you need is a decadent slice of cheesecake!

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⌁154g oreos
⌁2tbsp condensed coconut milk
⌁450g cashews
⌁1 1/4 cup coconut milk
⌁1 tsp Vanilla extract

⌁1 tsp agar-agar
⌁1/2 cup condensed coconut milk
⌁Juice of 1 lemon
⌁1/2 cup blackcurrant syrup or Ribena
⌁2 cups frozen cherries
⌁1/2 cup frozen blueberries



In a food processor, blend the oreos with 2 tbsp sweetened condensed coconut milk until a dough forms. Push this dough into the base of a springform pan and freeze while you prepare the filling.


Soak the cashews in water overnight. Drain and wash them, then combine with half of the coconut milk, vanilla, a pinch of salt, sweetened condensed coconut milk and lemon juice and blend until a creamy mixture forms and it’s no longer gritty (this might take a while depending on your blender).

Heat the other half of the coconut milk in a pan on low heat with the agar-agar until it is fully dissolved. Add this to the filling.

Pour half of this mixture into the cake pan and freeze for 15mins. Then, add the syrup and frozen fruit to the remaining mixture and blend again.

Pour the second layer into the cake pan and freeze to set.

Defrost for 10 minutes before serving.

2 thoughts on “No-bake Vegan Layered Blackcurrant Cheesecake

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