Vegan blackberry marble cheesecake

This yummy vegan blackberry marble cheesecake is a fruity pick-me-up packed with vitamins your skin will thank you for. 

This is such a pretty cake to make. It’s gluten- and dairy-free and requires no baking. And because it’s frozen, you can make it well in advance. Simply remove the cake from the freezer to thaw and decorate with fresh berries and edible dried flower petals before serving. It makes such a gorgeous summer party centrepiece. The vitamins A, C and K in blackberries are excellent for skin rejuvenation. What’s more, their seeds are rich in omega-3 and omega-6 fatty acids, vital for healthy skin.

Ingredients (makes 6 to 8 slices)

For the base:

250g pitted dates, chopped

75g almonds

75g Brazil nuts

3 tablespoons melted coconut oil

For the cream topping:

200g cashew nuts, soaked in warm water for 1 to 2 hours, then drained

Juice of ½ lemon

2 tbsp maple syrup

3 ttbsp melted coconut oil

1 tsp vanilla extract

400ml can coconut milk

150g blackberries

To decorate:

Blackberries

Edible dried rose petals and/or

Cornflowers

Method

Blitz the base ingredients in a food processor until they resemble sticky breadcrumbs. Press into an 18cm springform round cake tin. Place in the freezer for an hour.

To make the topping, blitz the soaked cashews, lemon juice, maple syrup, coconut oil, vanilla extract and 300ml of the coconut milk together to form a rich, thick cream. Separately blitz the blackberries and remaining coconut milk.

Pour the cashew cream topping onto the frozen cake base and carefully swirl through the blackberry cream to create a beautiful marbled effect. Return to the freezer to set (about one to two hours). Transfer from the freezer to the fridge for a couple of hours, slice and leave to stand at room temperature for 20 minutes to thaw before serving.

Decorate with fresh blackberries and rose petals and/or cornflowers.

Recipe courtesy of ‘Radiant’ by Hanna Sillitoe