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Passion fruit ~ Mixed Berries Vegan Raw Cheese Cake

Passion fruit-Mixed Berries Cheese Cake.

 

Passion fruit-Mixed Berries Cheese Cake.
Passion fruit-Mixed Berries Cheese Cake.

 

Passion-fruit-Mixed-Berries-Cheese-Cake
Passion fruit-Mixed Berries Cheese Cake.

 

Passion fruit-Mixed Berries Cheese Cake.
Passion fruit-Mixed Berries Cheese Cake.

Passion fruit ~ Mixed Berries Vegan Cheese Cake

For Crust Base:-

10 pieces vegan digestive biscuits

12 Medjool dates pitted

1 cup Raw Almonds-soaked overnight

1 st Layer ingredients:~ Milky & Green color

1 cup  Passion fruit pulp

1 cup Raw cashew-preferably soaked overnight

1/4 cup Lime juice

1 tbsp Coconut oil

1 tbsp Agave nectar

1 tbsp pandan green leaves extract

2nd Layer ingredients:~ Red color

1/2 cup  Goji berries

1 cup Mulberries

1 cup Raw cashew

1/4 cup Lime juice

1 tbsp Coconut oil

1 tbsp Agave nectar

3rd Layer ingredients: ~ Blue /purple color

1 cup Blue berries

1 cup Raw cashew

1/4 cup Lime juice

1 tbsp Agave nectar

For Bottom Crust :-
Place all the crust ingredients in food processor until all fine crumbs.

Prepare the crust, spray a 6 inch spring non stick removable mould with some coconut oil.

Firmly press crust into the bottom of prepared mould. Set aside or Keep in the fridge and start preparing cheese cream.

For Milky & Green color.
Pour all
1st layer ingredients in vita-max blend until all smooth and creamy, pour the white creamy cheese on top of the biscuit crust or nuts crust , reserving some serving for natural green color by using pandan leaves extract.

For Red color.
Blend all
2nd layer red ingredients until smooth and creamy in vita-max.
Pour the red cream on top of the passion milky cream.

For Blue /Purple
3rd layer
Continue the step blend all blue berries ingredients until smooth creamy consistency you desire.
You can add more lemon juice in your cheese cream depending on how tangy you love to be.

Pour the blue berries cheese cream on top of red.
Use a chopstick or knife to swirl through the mixture a couple of times to create a marbling effect.

Lastly topping some fresh goji berries, mulberries and blue berries in cheese cream cake.
Keep in fridge for 5-6 hour or over night.
Before serving ,allow the cheese cake to defrost for an hour prior serving to soften slightly, keep in the fridge when you are not enjoying.

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Notes:
Another easy and fast method is to blend the all the 3 cups of cashew together in blender, then mix the fruits puree separately in a bowl.

Click here for reuse options!
Copyright 2013 Veganlogy
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Bernice Shak
Bernice Shak is a strict vegan for more than 18 years. I love to cook and share my recipes. My elder son, Joshua created this website for me as my birthday present for recipes sharing purpose. Meanwhile, my second son, ChenLin who loves photography, he helps me shoot all the amazing recipes photos. I am really enjoying this. Subscribe to Newsletter
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