Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Açai Berry Cheesecake

Guest Chef Recipe

Açai Berry Cheesecake
Courtesy of Avant Garde Vegan by Gaz Oakley
kid friendly
freezable
1 spoon difficulty rating

Serves:

Açai Berry Cheesecake

Award-winning brand Sambazon, has partnered with vegan chef and influencer Gaz Oakley, also known as the Avant-Garde Vegan, to create an irresistible Açaí cheesecake recipe that is delicious, nutritious and 100% vegan.

Of the recipe, Gaz Oakley says: “As well as being a deep beautiful purple colour, the Açaí berry is so nutritious. It’s one of the only fruits on the planet to be naturally sugar free, packed with antioxidants, and full of healthy omegas 3-6-9, fibre and protein, which are all really important when eating a vegan diet.” Gaz Oakley is a vegan chef, author and social media sensation, with almost quarter of a million followers on Instagram and almost half a million followers on Youtube.

Ingredients: 

Base

  • 1 & 1/2 cups/125g Ground Almonds
  • 1/2 cup/70g Macadamia Nuts
  • 1/2 cup/40g Pecans, plus additional for topping
  • 3 tbsp Agave Nectar
  • 3 tbsp Coconut Oil
  • 1 tbsp Peanut Butter
  • Pinch Sea Salt

Filling

  • 1 & 1/4 cups/170g Raw Cashews Nuts, soaked
  • 1 cup/240ml Coconut Oil, melted
  • 1 Frozen Banana, cut into small pieces
  • 1 tin Coconut Milk
  • 6 tbsp Maple Syrup
  • 2 tbsp Vanilla Extract
  • 4 Sachets Sambazan Açaí Superfruit Pack

Garnish

  • Berries
  • Fresh Mint Leaves
  • Frozen Sambazan Açaí Superfruit Pack
  • Freeze dried berries (optional)

Method: 

  1. First up, make the base. Add all of the ingredients to a blender and blitz until the mixture is smooth and starts to combine. Spoon & compress the mixture into your moulds or cake tin to around 1cm (1/3in) deep. Chill in the freezer while you make the filling.
  2. Grab two blender cups, and add half of the filling ingredients to each cup except the coconut oil (if you only have one cup set half the ingredients aside and do it separately).
  3. Blitz the mixture until smooth and creamy.
  4. Pour the mixture into your moulds/cake tin and place them into the freezer for at least 4 hours to set.
  5. Remove the cheesecake from the freezer 20 minutes before serving to give you time to decorate it and for it to soften slightly.
  6. A good way of getting the cheesecake out of the tin is to pour boiling water over a tea cloth and lay it around the cake tin/moulds for a few seconds, this will lightly melt the edges.
  7. Decorate the cheesecake with fresh berries, Sambazon frozen Açaí, and freeze dried berries.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 23 of 23
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughmans Sandwich
A ploughmans sandwich and deliciously vegan. If you're feeling lazy, Waitrose offer a tasty one in their sandwich selection.See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »
Vegan DIY (healthy) Pot Noodle
These pots are such a revelation... very healthy, super easy and really tasty! Perfect for office lunches or evenings where...See recipe »
Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)
This baked chocolate Oreo cheesecake is lots of fun to make and to decorate and of course to enjoy afterwards!...See recipe »
Leek, Mushroom and Blue 'Cheese' Quiche
One of the Viva! staff described this as the best quiche they'd ever had and another said 'absolutely banging!' Either...See recipe »
Vegan Arancini Balls
Win all the family over with these irresistible, crispy arancini balls. The perfect use for leftover risotto and completely vegan!...See recipe »