A plate topped with a slice of maqui berry cheesecake surrounded by a jar of strawberry topping and a bag of Navitas Organics Maqui Powder.

Vegan Maqui Cheesecake Recipe

Bursting with vibrant color and superfood benefits, this fruity dessert features a luscious filling infused with the tangy sweetness of maqui berry. Paired with a wholesome nutty crust, it’s a show-stopping treat that’s perfect for celebrations or whenever you’re craving a guilt-free slice of indulgence.

INGREDIENTS

Almond-oat Crust:
¾ cup gluten-free rolled oats
¾ cup raw almonds
Pinch of Himalayan sea salt
1–2 Tbsp. coconut sugar
5 Tbsp. coconut oil, melted

Maqui Cream Cheese Filling:
1 cup raw cashews
1 cup coconut cream 
8 oz. vegan cream cheese
1 Tbsp. arrowroot or cornstarch
2 tsp. Navitas Organics Maqui Powder
½ cup pure maple syrup
1 Tbsp. melted coconut oil
2 Tbsp. lemon juice

Strawberry Topping
1 12 oz. bag frozen strawberries
½ lime, squeezed
2 Tbsp. pure maple syrup
2 Tbsp. Navitas Organics Chia Seeds

DIRECTIONS

Add cashews to mixing bowl and cover with boiling hot water. Let soak for 1 hour, uncovered, then drain and rinse. 
Preheat oven to 350°F and line bread pan with parchment paper. Set aside.
Add oats, almonds, sea salt, and coconut sugar to high-speed blender and process on high into a fine meal. 
Add melted coconut oil and pulse on low until loose dough forms, scraping down sides as needed. Transfer to parchment-lined bread pan and spread evenly.
Bake 20 minutes or until edges are golden brown. Remove from oven to cool slightly, then reduce oven to 325°F.
Rinse blender, then add cashews, coconut cream, cream cheese, arrowroot starch, maqui powder, maple syrup, coconut oil, and lemon juice. Blend on high until mixture is creamy and smooth, scraping down sides as needed.
Pour filling over pre-baked crust and spread into even layer. Tap cake pan on counter to remove air bubbles.
Bake 50 min.—1 hour, until edges look very slightly dry and center has a little jiggle. 
While cheesecake is baking, prepare strawberry topping by adding frozen strawberries to small saucepan over medium heat. 
Once it begins to melt and bubble, add maple syrup and lemon juice. Reduce heat to low and allow mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened. Stir in chia seeds and mix well, then allow to sit for ~10 min. to gel.
When cheesecake is done, let rest for 10 min. at room temp. to slightly cool. Spoon cooled strawberry filling on top and spread into even layer.
Once completely cooled, cover and refrigerate overnight or for at least 4-6 hours. To serve, remove from pan and cut into bars.
Store leftovers in fridge, covered, for 5-7 days. 

 

Makes 1 cheesecake, about 6 servings

 

Submitted by Lauren Price | Flora & Vino
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Image of Vegan Maqui Cheesecake Recipe

Vegan Maqui Cheesecake Recipe

Lauren Price | Flora & Vino

Servings

1 cheesecake; about 6 servings

Bursting with vibrant color and superfood benefits, this fruity dessert features a luscious filling infused with the tangy sweetness of maqui berry. Paired with a wholesome nutty crust, it’s a show-stopping treat that’s perfect for celebrations or whenever you’re craving a guilt-free slice of indulgence.

Ingredients

    Almond-oat Crust:

  • ¾ cup gluten-free rolled oats
  • ¾ cup raw almonds
  • Pinch of Himalayan sea salt
  • 1–2 Tbsp. coconut sugar
  • 5 Tbsp. coconut oil, melted

    • Maqui Cream Cheese Filling:

  • 1 cup raw cashews
  • 1 cup coconut cream 
  • 8 oz. vegan cream cheese
  • 1 Tbsp. arrowroot or cornstarch
  • 2 tsp. Navitas Organics Maqui Powder
  • ½ cup pure maple syrup
  • 1 Tbsp. melted coconut oil
  • 2 Tbsp. lemon juice

    • Strawberry Topping:

  • 1 12 oz. bag frozen strawberries
  • ½ lime, squeezed
  • 2 Tbsp. pure maple syrup
  • 2 Tbsp. Navitas Organics Chia Seeds
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Directions

  1. Add cashews to mixing bowl and cover with boiling hot water. Let soak for 1 hour, uncovered, then drain and rinse.
  2. Preheat oven to 350°F and line bread pan with parchment paper. Set aside.
  3. Add oats, almonds, sea salt, and coconut sugar to high-speed blender and process on high into a fine meal.
  4. Add melted coconut oil and pulse on low until loose dough forms, scraping down sides as needed. Transfer to parchment-lined bread pan and spread evenly.
  5. Bake 20 minutes or until edges are golden brown. Remove from oven to cool slightly, then reduce oven to 325°F.
  6. Rinse blender, then add cashews, coconut cream, cream cheese, arrowroot starch, maqui powder, maple syrup, coconut oil, and lemon juice. Blend on high until mixture is creamy and smooth, scraping down sides as needed.

  7. Pour filling over pre-baked crust and spread into even layer. Tap cake pan on counter to remove air bubbles. Bake 50 min.—1 hour, until edges look very slightly dry and center has a little jiggle.

  8. While cheesecake is baking, prepare strawberry topping by adding frozen strawberries to small saucepan over medium heat.
  9. Once it begins to melt and bubble, add maple syrup and lemon juice. Reduce heat to low and allow mixture to simmer for 8-10 minutes, until bubbling, warm, and thickened. Stir in chia seeds and mix well, then allow to sit for ~10 min. to gel.
  10. When cheesecake is done, let rest for 10 min. at room temp. to slightly cool. Spoon cooled strawberry filling on top and spread into even layer.

  11. Once completely cooled, cover and refrigerate overnight or for at least 4-6 hours. To serve, remove from pan and cut into bars. Store leftovers in fridge, covered, for 5-7 days.

Servings: 1 cheesecake; about 6 servings
Submitted by:

Lauren Price | Flora & Vino