FRUITS AND VEGGIES MONDAY/Vegan no-bake cheesecake with crispy ground and berries 🍓🍋🍉

Hello dear veggie friends! 🍓

---

The most beautiful time of the year for me is ... now, everything is blooming and smelling and I enjoy every flower, every insect and of course I am also looking forward to the variety of delicious fruits that are now waiting to be harvested in the garden.

And since I like to eat cheesecake, this cool variant is equipped with a
Chocolate cake, a deliciously creamy cheese layer made from coconut yoghurt, soya quark and cashews - and a fruity topping made from berries.

What could be better than a good cake, nice weather and all your loved ones are happy!

Ingredients for a square shape with a size of 15x15 cm

For the crunchy bottom

• 120 g prunes, dried and pitted
• 80 g of almonds
• 80 g of oatmeal
• 15 g of cocoa
• 1 pinch of salt
• 30 g of cocoa nibs
• 2 tbsp amaranth pops

For the cheese filling

• 120 g of cashew nuts
• 300 g of soy quark
• 20 g lemon juice, freshly squeezed
• 1 teaspoon lemon zest, grated
• 60 g of coconut blossom sugar
• 2 tsp of yeast flakes
• ½ tsp vanilla, ground
• 10 g pudding powder, vanilla flavor
• 1 pack (10 g) of agartine
• 125 g coconut yoghurt (natural)

For the berry sauce

• 150 g raspberries (frozen and thawed or fresh)
• 1 teaspoon custard powder, vanilla flavor
• 2 teaspoons of coconut blossom sugar (according to taste)

For the decoration

fresh fruits, in my case it was rock pears, redcurrant and a raspberry - blackberry hybrid (Tayberry)

This unusual variety is a blend of raspberry and blackberry. The fruit berries are very oblong and dark red. The taste is sweet and aromatic, in a word ... delicious!

preparation

Place the cashews in a jar, cover with water and soak for at least 4 hours.
Put the plums in a bowl, cover with lukewarm water and soak for at least 30 minutes.

For the soil, pour the plums into a sieve and drain.

Grind the oatmeal into flour in a blender.
Then add almonds, and prunes and mix
(not too fine, there should still be small pieces of almonds left).

Put the mass in a bowl.
Add cocoa, salt, cocoa nibs and amaranth and knead to a dough.

Lay out the baking pan with parchment paper (I had to improvise a bit because I do not have a 15x15 cm baking dish).
Evenly press the dough into the mold and smooth it with a palette or spoon back.

For the cheese filling, pour the cashews into a sieve and rinse. Then with cottage cheese, lemon juice and peel.

Add sugar, yeast flakes and vanilla to a blender and strain. Purée the stage as finely as possible until a creamy mass has formed. Put them together with custard powder and agartine in a saucepan and slowly heat while stirring constantly.

Simmer for at least two minutes until the mixture thickens, stirring constantly.
Remove the pot from the stove and stir in the yoghurt. Put the mixture on the bottom of the dough and smooth it out. Refrigerate for 3-4 hours until the mixture is firm.

In the meantime, pass the raspberries through a fine sieve and add custard powder and the sugar to a small saucepan. Heat with constant stirring and bring to a boil until the mass thickens slightly.
Remove the pot from the stove and let cool.

I'm lucky enough to be able to harvest fresh fruits from my garden.

When the cake and berry sauce are cold, remove the cake from the mold and cut into pieces. Decorate with raspberry sauce and fresh berries and serve.

If you're in love with berries in cheesecake, try it!

Big thanks to @lenasveganliving