Blackberries are probably my favourite berry to bake with at the moment and this cheesecake tart compliments the tangy and sweet flavour of this gorgeous purple berry. It's made with a classic digestive biscuit base and a fluffy and soft no-bake cheesecake filling that is all vegan of course! It's fairly quick to make, but does require resting in the fridge for a few hours after making. I really hope you get the chance to give this one a go, and please tag me @mealsbymiri on Instagram in any pics so I can see your creation!
Crust:
300g digestive biscuits
100g vegan unsalted butter*
¼ tsp fine table salt
Filling:
200g vegan whipping cream
100g icing sugar
100g vegan cream cheese
Blackberry mixture:
150g frozen blackberries
2tbsp caster sugar
1tbsp corn starch +3tbsp water
*I recommend using a block butter that is fairly hard at room temperature to ensure the crust sets up well. Avoid a spreadable butter here.
Method:
Start by making the crust. Add digestive biscuits to a blender or food processor and blitz until it reaches a sand like texture. Pour the crushed biscuits into a bowl. Melt the butter and pour into the crushed biscuits along with the salt. Mix until combined and it reaches the texture of wet sand. Press the mixture into a rectangular tart pan approximately 35x11cm, making sure it is evenly distributed at the bottom and along the sides. Set the pan in the fridge to cool until the butter has hardened and the crust has solidified.
To make the filling, start with the blackberry mixture and add blackberries and sugar to a bowl and bring to a simmer for 15 minutes, mashing until smooth. Mix cornstarch and water, add to the mix and simmer for another 4 minutes before transferring to a bowl and letting it cool to room temperature. Whip cream cheese and icing sugar until smooth.
Add the vegan whipping cream and whip until you have a light and fluffy mixture. Add the blackberry purée and swirl it through the mixture. You can add a few spoonfuls at a time until you think the mixture has enough blackberry in it.
Pour the mix into the now chilled and set tart pan and spread out evenly. You can also swirl some extra blackberry mix on top at this stage. Rest in the fridge overnight and serve!
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