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frozen bilberry cheesecake

frozen bilberry cheesecake

perfect for hot summer days! created by nom nom this vegan chilled dessert made with our delicious bilberry powder makes the perfect warm weather treat.

ingredients (for 2 molds of 12 and 10 cm):

for the biscuit base:

  • 120g vegan biscuits

  • 1 teaspoon maple syrup

  • 40ml coconut oil

  • 21 pinch of salt

for the filling:

  • 200g cashews

  • 70ml maple syrup

  • 200ml coconut milk

  • 3 tablespoons water

for the layers:

  • 2 teaspoons bilberry powder

  • 2 teaspoons raw cocoa powder

  • ½ banana

  • ½ teaspoon Bourbon vanilla powder

make the crust first. in a food processor, pulse all the ingredients until you have a sticky paste. press evenly the mixture into the bottom of a cake pan and place in the freezer.

for the filling. place the coconut milk in the fridge the night before. soak cashews in water overnight in the fridge, then strain well. open the can of chilled coconut milk, being careful not to shake it. scrape off with a spoon the cream layer on the surface of the milk. add all the ingredients into a food processor: cashews, maple syrup and water. add coconut cream and gradually the remaining liquid, continue blending. mix until smooth. divide the cream mixture into 4 parts (about 130 g each).

for the blueberry layer. dissolve two teaspoons of bilberry powder (you can also blend some fresh blueberries) in a little water and mix well with coconut and cashews cream. taste and add two teaspoons of maple syrup, if desired. remove the mold from freezer, pour the cream over the crust and put back in the freezer. repeat for the other layers.

for the banana layer. blend the banana with the coconut and cashews cream. taste and add two teaspoons of maple syrup, if desired. for the cocoa layer. mix the coconut cream with 2-3 teaspoons of cocoa powder. add two teaspoons of maple syrup. if you wish, add chocolate shavings too. for the vanilla layer. melt the vanilla powder with 2 tablespoons of lukewarm coconut milk. add the coconut cream and stir well. taste and add two teaspoons of maple syrup, if desired.

refrigerate the cakes for about 2 hours. remove from the freezer 10-15 minutes before serving to soften slightly. garnish with berries or dark chocolate.