Healthy Blackforest Cheesecake | Vegan + GF


Oh how I love cheesecake. It was one of my favourite desserts before I became vegan last summer and so naturally, I had to curate a recipe for this wonderful dish. I prefer to only create recipes that are good for the body as I’m very health conscious and want to show others that healthy food doesn’t equal tasteless, boring and unpleasant. I find it to be a deep pity that this is many peoples perceptions on a healthy lifestyle, especially when this recipe tastes so incredible, it’s difficult to remember that it’s also incredibly good for you too. Believe it or not, this cheesecake only asks for a combination of fruit and nuts. That’s it!

I have yet to make up a recipe in the kitchen that hasn’t been very easy to make, since being vegan. The cashew’s make a wonderfully cheese like flavour that is very comparable to that of a non vegan cheesecake, however, this one is made with compassion and no cow has had to suffer for the outcome. Call me crazy but I think that makes the dish even more delicious. We made the crust rather thick as that is our preferred choice, however, for a more traditional cheesecake base, I’d recommend halving the crust ingredients whilst keeping the filling as is. The filling is delightfully creamy and just the perfect consistency that a cheesecake requires whilst the crust is delightfully decadent and not too overbearing against the filling and fruity forest topping.

Myself and Tabitha are major Black Forest junkies. Especially Tabitha who would worship the black forest gateau cake we’d get every year at our Christmas party. Therefore, we just had to create a black forest cheesecake that tastes amazing, leaves your body feeling amazing and replenishes the soul. I’m forewarning you now though, once you take a bite, you may never stop until the whole thing is gone! Particularly as it’s so easy to make, you may have to restrain yourself from making more than one.



Prep Time: 3 hours     Cook Time:  5 minutes 

Freeze Time: 2 hours     Total: 5 hours 5 minutes


Serves 4-6



 (makes a thick base, half ingredients for a thinner crust)

● 2 cups (300g) Pecans

● 12 medjool dates pitted

● 1/2 cup desiccated coconut



● 1 cup (150g) raw cashew, soaked for 3 hours

● 1/4 cup coconut oil (melted)

● 1/2 Cup frozen black forest fruit mix (Blackberries, blueberries, Cherries and blackcurrants)

● 1/4 cup maple syrup (or agave nectar)

● 1 tbsp almond essence


● Frozen black forest fruit mix (Blackberries, blueberries, Cherries and blackcurrants)



1. Start by creating the crust. Soak the dates in warm water for ten minutes. Meanwhile, add the other crust ingredients to a blender. Drain the dates, add to the blender with the other ingredients and pulse until a crust consistency is formed. The nuts should be sticking together on their own.

2. Add to a tin, covered with parchment paper and press down until the crust is flat. Pop this into the freezer whilst you make the filling.

3. Drain and wash the cashews, then add the other filling ingredients to a high-speed blender and mix until smooth. There should be no lumps and the consistency should be creamy.

4. Take out the crust from the freezer and pour the filling on top. Spread the filling until it’s even.

5. Take the frozen berries and decorate the top of the cheesecake to your hearts content. Tabitha decided to cover the whole cheesecake with a mix of the black forest fruit.

6. Place the cheesecake in the freezer and leave for 1-2 hours until solid. Remove from the tin and leave to thaw for approximately 15 minutes before indulging.