Berry Marbled Cheesecake

25 minutes
Why not treat yourself a bit with a swirl of berries on top of this soft plant-based cheesecake? Summer isn't over yet, and thankfully, this recipe doesn't require any cooking! Put it in your freezer and wait until it's done.

Berry Marbled Cheesecake

Nothing beats a good homemade cheesecake, nothing! This one is particularly super easy to make with its no-bake crust, its vegan cream cheese filling made of plant-based vanilla yogurt and Maple Vanilla Vegan Pro (which gives it an exceptional taste), without forgetting the berry jam. Ultra simple, this is a perfect treat for the summer season since it does not require any cooking! Try it to adopt it yourself!

Ingredients (10 squares)

1 cup Quick-cooking oatmeal
1/2 cup Chopped dates
1/2 cup Water
2 tsp Dark chocolate chips
1 tsp Vanilla extract

Cream cheese filling
227g Vegan cream cheese
1/4 cup Plant-based vanilla yogurt
4 tbsp Maple syrup
3 tbsp Vegan Pro - Maple Vanilla
3 tbsp Deodorized coconut oil
1 tbsp Lemon juice
1/2 tsp Vanilla extract

Berry jam
1/2 cup Frozen berries
3 tbsp Maple syrup


1. For the crust: Finely chop the oatmeal in a food processor.

2. Meanwhile, chop your dates, cover them with water and send them to the microwave for 1 minute.

3. Drain, then pour into the food processor with the other ingredients for the crust. Pulse until a dough forms.

4. Spread in the bottom of a 23 x 13 cm loaf pan previously covered with parchment paper.

5. For the filling: Pour all the ingredients into the food processor and pulse until smooth. Pour over the crust and even out.

6. For the jam: Pour the berries and maple syrup into a saucepan. Turn the heat to medium and let thaw and stew, mashing the berries with a fork.

7. When you have obtained a " jam ", pour by teaspoonful over the cream cheese filling. Using a toothpick, marble everything.

8. Send to the freezer for at least 1 hour 30 minutes before cutting into 10 squares.

Store in the freezer at all times. Take out and let stand 10 minutes before serving.

By Sara Girard
Writer at RAW Nutritional


Leave a comment

Please note, comments must be approved before they are published.