Vibrant Vegan Maqui Berry Cheesecake: A Gluten-Free Delight with Strawberry Swirl

Discover this stunning vegan maqui berry cheesecake, featuring a wholesome gluten-free almond-oat crust and an optional, luscious strawberry compote topping. It’s a dessert that’s as healthy as it is visually captivating!

There’s a special joy in sharing a delicious dessert with someone you love. For me, it feels like an intimate act of connection, a silent language of affection. While M, my partner, typically favors savory treats over sweet ones, I cherish the moments when we can indulge together. It’s truly special to share something sweet with someone you’re sweet on, isn’t it?

This deep affection is precisely why his birthday each year becomes an exciting opportunity for me to get creative in the kitchen. M might insist he doesn’t need a birthday cake, but in my book, everyone deserves a birthday cake – or at least their favorite dessert to mark the occasion! Cheesecake, though not a conventional cake, holds a special place in his heart as his ultimate sweet indulgence, and crafting a vegan version for him brings me immense satisfaction.

This year, I was particularly inspired to craft something not only delicious but also strikingly vibrant and unique. The result is this incredible Vegan Maqui Berry Cheesecake. It boasts a perfectly crumbly, yet firm, gluten-free almond-oat crust that forms the ideal foundation for the creamy, colorful filling. And for an extra layer of flavor and visual appeal, I’ve added an optional strawberry compote topping that elevates this dessert to a whole new level. Add a little beautiful purple hue to your year and make this show-stopping dessert for any special occasion, or simply to brighten a regular day!

Crafting the Perfect Gluten-Free Cheesecake Crust

A truly exceptional cheesecake begins with an outstanding crust. For this vegan recipe, we opt for a delightful almond-oat combination that is not only gluten-free but also incredibly flavorful and easy to prepare. Before you even think about the crust, the key to a super creamy filling lies in properly prepared cashews. Take your raw cashews, place them in a mixing bowl, and cover them generously with boiling hot water. Let them soak for anywhere from 10 minutes to an hour, uncovered. This soaking process softens the cashews, making them easier to blend into a smooth, luscious cream for the filling. Once softened, remember to drain and rinse them thoroughly.

While your cashews are soaking, you can efficiently get started on the almond-oat crust. Here’s what you’ll need to create this crunchy, wholesome base:

• Gluten-free old-fashioned rolled oats: These provide a hearty, satisfying texture.
• Raw almonds: Adding a nutty depth and essential healthy fats.
• Himalayan sea salt: A pinch enhances all the other flavors.
• Coconut sugar: A natural, unrefined sweetener that imparts a delicate caramel note.
• Melted coconut oil: This acts as the perfect binder, holding the crust together.

That’s all it takes to make a truly flavorful and sturdy gluten-free crust! This simple list of ingredients comes together to create a base that’s both delicious and supportive of the vibrant maqui berry filling.

Step-by-Step Guide to Making the Cheesecake Crust

Let’s walk through the simple steps to create this delicious gluten-free almond-oat crust. First, remember to prepare your cashews as mentioned earlier: add the raw cashews to a mixing bowl and cover them with boiling hot water. Allow them to soak for at least 1 hour, uncovered, then drain and rinse well. This is crucial for the creaminess of your cheesecake filling later on.

In the meantime, preheat your oven to 350°F (175°C) and line a bread pan with parchment paper, allowing some overhang on the sides for easy removal later. Set it aside. Next, in a high-speed blender or food processor, combine the gluten-free rolled oats, raw almonds, a pinch of Himalayan sea salt, and 1-2 tablespoons of coconut sugar. Process these ingredients on high until they form a fine, flour-like meal. This ensures a consistent texture for your crust.

Now, add the melted coconut oil to the blender. Pulse on low until a loose, cohesive dough begins to form. You might need to stop and scrape down the sides of the blender a few times to ensure everything is thoroughly combined. The mixture should easily stick together when you press it between two fingers, indicating it’s ready. Transfer this mixture to your prepared parchment-lined bread pan and press it down firmly and evenly across the bottom. Don’t forget to push some of the mixture up the sides of the pan to form the elegant crust edges that will hold your filling. This step is key to a well-structured cheesecake.

Transfer the bread pan with the crust to the preheated oven and bake for 20 minutes, or until the edges appear beautifully golden brown. Once baked, remove the crust from the oven and let it cool slightly. While it cools, reduce your oven heat to 325°F (160°C) in preparation for the cheesecake filling. A perfectly baked crust is the first step towards cheesecake perfection!

Essential Ingredients for the Radiant Maqui Berry Cheesecake Filling

The star of this show is undoubtedly the vibrant Maqui Berry cheesecake filling. It’s what gives this dessert its striking purple hue and incredible superfood boost. For this recipe, we proudly incorporate Navitas Organics Maqui Berry Powder, which not only imparts a gorgeous color but also a unique tart berry flavor and a wealth of antioxidants. This ingredient transforms the cheesecake into a truly special treat.

Here’s the complete list of ingredients you’ll need to create this creamy, colorful, and utterly delicious Maqui Cream Cheese Filling:

• Raw cashews: The base for our creamy vegan “cheese” texture, softened by soaking.
• Coconut cream: Provides richness and helps achieve that luxurious, silky consistency. (Ensure you use pure coconut cream or only the solid part of full-fat coconut milk.)
• Vegan cream cheese: Adds the characteristic tang and smooth texture of traditional cheesecake. (I highly recommend Kite Hill brand for its excellent flavor and consistency!)
• Arrowroot or cornstarch: A natural thickener to help the filling set perfectly.
• Navitas Organics Maqui Berry Powder: The secret to its beautiful purple color and superfood benefits.
• Pure maple syrup: Our natural, refined-sugar-free sweetener, offering a deep, nuanced sweetness.
• Melted coconut oil: Aids in setting the cheesecake as it cools, contributing to its firm structure.
• Lemon juice: A crucial ingredient that brightens the flavors and balances the sweetness, mimicking the acidity found in traditional cheesecakes.

With these carefully selected ingredients, you’re ready to create a cheesecake filling that’s truly a feast for both the eyes and the palate. The combination promises a delightful blend of creamy texture, sweet and tart flavors, and a beautiful natural color.

Preparing the Exquisite Maqui Berry Cheesecake Filling

With your crust cooling and cashews softened, it’s time to bring the star of the show to life – the creamy Maqui Berry cheesecake filling. Start by rinsing out your blender to ensure no crust residue mixes with the delicate filling. Then, add the drained and rinsed cashews, coconut cream, vegan cream cheese, arrowroot starch (or cornstarch), the star Maqui Berry Powder, generous pure maple syrup, melted coconut oil, and the fresh lemon juice into the high-speed blender.

Blend these ingredients on high speed until the mixture is incredibly creamy and smooth. You’ll want to achieve a texture free of any cashew bits, resembling a thick, vibrant purple custard. Make sure to stop the blender periodically and scrape down the sides with a spatula to ensure all ingredients are fully incorporated and blended evenly. The goal is a uniform, silky consistency that will make for a perfect cheesecake.

Once blended, taste the filling and adjust to your preference. If you desire a bit more tang, add another splash of lemon juice. For extra sweetness, a touch more maple syrup will do the trick. This personal touch ensures the cheesecake is perfectly balanced to your liking. Carefully pour this luscious, purple filling over your pre-baked almond-oat crust, spreading it into an even, smooth layer. To release any hidden air bubbles and ensure a dense, uniform texture, gently tap the cake pan on your counter several times.

Finally, transfer the cake pan to the oven, which you’ve reduced to 325°F (160°C). Bake for 50 minutes to 1 hour. The cheesecake is ready when the edges appear very slightly dry and only the center has a gentle jiggle when lightly shaken. This slight jiggle in the center is perfectly normal and indicates that it will set beautifully as it cools. Patience in cooling and chilling will reward you with a magnificent, firm, and creamy cheesecake!

Highlighting Navitas Organics Maqui Berry Powder: A Superfood Spotlight

This magnificent vegan cheesecake owes its stunning, deep purple color and a significant portion of its nutritional value to Navitas Organics Maqui Berry Powder. This isn’t just a color enhancer; it’s a potent superfood that brings a wealth of health benefits to your dessert.

The Maqui Berry (pronounced Muh-Kee, as I happily learned myself!) is an extraordinary superfruit, native to the Patagonia region of southern Chile. It boasts one of the highest antioxidant levels of any fruit, far surpassing most other berries. These antioxidants help combat oxidative stress and support overall well-being, making this cheesecake a truly guilt-free indulgence.

Navitas Organics expertly crafts this Maqui Powder from 100% wildcrafted maqui berries, ensuring you receive all that incredible superfood nutrition in an easy-to-use, vibrant purple powder. Their commitment to sustainable sourcing from southern Chile ensures both quality and ethical practices. The powder itself has a pleasant, distinct tart berry flavor that perfectly complements the creamy sweetness of the cheesecake. This natural tang adds a refreshing depth that elevates the entire dessert.

Beyond cheesecake, Navitas Organics Maqui Powder is incredibly versatile. It’s a fantastic addition to smoothies, oatmeal, yogurt, and even other baked goods, providing a berry kick and a gorgeous natural color. I truly know you’re going to *love* how this powder transforms this creamy vegan cheesecake, especially when paired with a bright strawberry topping. It’s a game-changer for healthy, colorful eating!

Ingredients for the Sweet and Tangy Strawberry Topping

While the Vegan Maqui Berry Cheesecake is spectacular on its own, adding a fresh, homemade strawberry topping truly elevates it, providing a beautiful color contrast and an additional burst of fruity flavor. This topping is optional, but I highly recommend it for that extra special touch that brightens every bite.

Here’s what you’ll need to create this simple yet exquisite Strawberry Topping:

• Frozen strawberries: Convenient and readily available, they break down beautifully when cooked.
• Lime: A squeeze of fresh lime juice adds a zesty, bright acidity that cuts through the sweetness and enhances the strawberry flavor.
• Pure maple syrup: Our preferred natural sweetener, complementing the berries without overpowering them.
• Chia seeds: These tiny powerhouses are essential for thickening the compote naturally, creating a lovely gel-like consistency without the need for cornstarch or pectin.

That’s it! With just these four simple ingredients, you can whip up a topping that not only looks fantastic but also adds a refreshing layer of flavor to your vibrant maqui berry cheesecake.

Creating the Luscious Strawberry Topping: A Simple Guide

As your beautiful maqui berry cheesecake bakes to perfection, you can efficiently prepare the optional yet highly recommended strawberry topping. This compote is quick to make and adds a wonderful layer of flavor and vibrant color to the finished dessert.

Begin by adding the frozen strawberries to a small saucepan. Place the saucepan over medium heat. As the strawberries gradually begin to melt and release their juices, they will start to bubble gently. Once this happens, stir in the pure maple syrup and the fresh lime juice. The lime juice is crucial here, as it brightens the strawberry flavor and adds a delightful zesty note that complements the rich cheesecake.

Reduce the heat to low and allow the mixture to simmer gently for about 8-10 minutes. During this time, the strawberries will soften further, and the compote will begin to thicken slightly. Keep an eye on it, stirring occasionally to prevent sticking. Once the mixture is bubbling, warm, and noticeably thickened, remove it from the heat. Now, stir in the chia seeds and mix them thoroughly. The chia seeds will work their magic as the compote cools, helping it to gel and achieve a lovely, spoonable consistency. Allow the mixture to sit for approximately 10 minutes for the chia seeds to fully activate and thicken the compote.

When the cheesecake is done baking, take it out of the oven and let it rest at room temperature for about 10 minutes to cool down slightly. This brief rest helps it set further. After the initial cooling, spoon the now cooled and thickened strawberry filling evenly over the top of the cheesecake. Once the entire cheesecake has completely cooled to room temperature, cover it securely and transfer it to the refrigerator. It’s essential to refrigerate it overnight, or for at least 4-6 hours, to allow it to firm up properly and for the flavors to meld beautifully. This chilling period is crucial for achieving that classic cheesecake texture!

Serving Your Exquisite Vegan Maqui Berry Cheesecake

After a patient wait in the refrigerator, your Vegan Maqui Berry Cheesecake is ready to be unveiled and enjoyed. To serve, gently lift the cheesecake out of the bread pan using the parchment paper overhang. This makes for easy removal and prevents any sticking. Place it on a clean cutting board and, with a sharp knife, cut it into individual bars or slices. Each piece will reveal a stunning cross-section of the golden almond-oat crust, the vibrant purple maqui berry filling, and the jewel-toned strawberry topping.

Enjoy this Vegan Maqui Berry Cheesecake as an elevated, wholesome dessert for any occasion. It’s a true delight for cheesecake lovers of all kinds, offering a guilt-free indulgence that doesn’t compromise on flavor or texture. Because this recipe is thoughtfully crafted to be entirely vegan, gluten-free, and refined-sugar-free, it truly has something wonderful to offer everyone at your table, catering to various dietary preferences without sacrificing decadence.

The cheesecake’s naturally beautiful purple color makes it particularly suitable for special occasions, adding a festive and sophisticated touch to your spread. While delicious on its own, I personally adore the color contrast and the burst of fresh flavor that the optional strawberry topping provides. It’s the perfect dessert to prepare and share when you’re entertaining guests, celebrating birthdays, or hosting a dinner party, promising to impress with its unique appearance and delightful taste. Leftovers, if there are any, will keep wonderfully in the refrigerator for up to one week when covered, though it truly tastes best within the first few days. Serve it chilled straight from the fridge for the ultimate refreshing experience. Enjoy every single vibrant, creamy, and flavorful bite!

Explore More Delicious Vegan Cheesecakes

If you’ve fallen in love with this Maqui Berry Cheesecake, you’ll be thrilled to know there are many more vegan cheesecake adventures to embark on! Here are some other delightful vegan cheesecake recipes you might enjoy:

• Raspberry Swirl Chocolate Cheesecake Bars

• Raspberry Cashew Cheesecake Bliss Balls

• Pink Peanut Butter Cheesecake Cups

• Vegan Chocolate Cheesecake

• Vegan Raspberry Cheesecake

• Vegan Blueberry Cheesecake

Your Feedback Matters: I Want to Hear From You!

Creating and sharing these recipes is a labor of love, and there’s nothing I appreciate more than hearing about your experiences in the kitchen. If you decide to make this beautiful Vegan Maqui Berry Cheesecake recipe, please don’t hesitate to let me know how it turned out!

Be sure to leave me a comment, a star rating, and a review right here on the blog. Your valuable feedback is incredibly helpful as it allows me to understand what you enjoy and helps me create even more delicious “yums” for you in the future. I love seeing your culinary creations, so give me a shout on Instagram and use the hashtag #floraandvino to show off your stunning cheesecakes.

Additionally, check out my Pinterest page to pin this recipe, along with many others, so you can easily find them to make later. If you loved this post and want to stay updated with all my latest plant-based recipes and lifestyle tips, head over to my homepage and subscribe to get updates delivered directly to your inbox! Thank you for being a part of this sweet community.

XO Lauren

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