Of all the desserts I make, my husband says this is his favorite. That’s how I know this recipe for vanilla bean “cheese”cake with a mixed berry compote is definitely a winner!
I can honestly say that after indulging in a slice of this vegan “cheese”cake, I felt no guilt. Perhaps, this may be due to my active lifestyle or maybe it’s because this cheesecake is vegan and raw– it doesn’t contain any cholesterol and its powerful vitamins, minerals and enzymes still remain intact.
Instead of eating empty calories, we get a healthy handful of nuts, berries, and raw coconut nectar. There is coconut oil in the recipe, which is high in fat. However, coconut oil does not contain cholesterol. The oil comes in the form of medium-chain triglcerides (or MCTs), which differ from types of fat consumed from both plant and animal sources, long-chain triglycerides (or LCTs).
“MCTs are easily digested, absorbed, and utilized in the body because their molecules are smaller than those from LCTs. This means that unlike other fats, they require less energy and fewer enzymes to break them down for digestion. They are an excellent choice of fat for active people and athletes as MCTs digest immediately to produce energy and stimulate metabolism. They are also ideal for those who suffer from digestive disorders and are often given in hospitals to provide nourishment for critically ill people who have trouble digesting fat.” -Sarah Britton
That said, if we eat well throughout the day and exercise a few times a week, this is a perfect dinner dessert!
I hope you love it as much as we do!
Vanilla Bean “Cheese”cake with Mixed Berry Compote
Time 1 day
V, GF, DF, R
1/2 C raw almonds (pecan or walnuts will also work)
1/2 C soft Medjool dates
¼ tsp sea salt
1 ½ C raw cashews, soaked for at least 3 hours, overnight is best
2 lemons, juiced
seeds of 1 vanilla bean
1/3 C raw coconut oil, melted
1/3 C raw coconut nectar (or maple syrup if you can’t find this)
Mixed Berry Compote:
1 1/2 C frozen organic berries: blueberries, blackberries, raspberries
2 tbsp coconut sugar
Stevia, to taste
1. Place nuts and dates in the food processor with sea salt and pulse to chop until they are to your desired fineness. You’ll want a finer crust than a chunky one. Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. If you don’t feel it’s holding together, try to mix the mixture with your hands until it comes together. Scoop out crust mixture into a 6″ spring-form pan (if you don’t have a spring-form pan, use a 6 inch cake round, lined with plastic wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
2. If coconut oil is solid, place oil in a small saucepan on low heat until it comes to a liquid state.
3. Place all filling ingredients in a blender and blend on high until very smooth (this may take a couple minutes).
4. Pour the filling out onto the crust and smooth with a spatula. Place in freezer until solid, about 3 hours.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own or with a berry compote! Store leftovers in the freezer.
Option 1: If you want to enjoy the compote raw, mix together sugar and the berries. Allow the berries to defrost. Sweeten with stevia or more sugar to taste.
Option 2: If you don’t mind heating the berries and want a more syrupy compote, like we enjoy, place the frozen berries and sugar in a small sauce pot on medium heat. Bring it to a boil for about 5-7 minutes, stirring every minute until it thickens a bit. Remove from heat. Allow it to sit or pour the compote into a bowl and in the refrigerator to cool for about 5 minutes. As it cools, it will thicken. Sweeten to taste with a little more sugar or stevia, if you so desire.
When ready to serve, top the “cheese”cake with a few spoonfuls of compote. Enjoy!