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sliced vegan berry chantilly cheesecake on wooden board

Ridiculously Creamy Berry Chantilly Cheesecake – Dairy Rree & Vegan!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Description

Inspired by my version of the famous berry chantilly cake, this ridiculously creamy berry chantilly CHEESEcake combines the best of fresh Chantilly cream with a creamy mascarpone cheesecake and simple mixed berry compote throughout. And it’s all unbelievably dairy free and vegan!

Ingredients

Scale

Graham Cracker Crust:

  • 1 package or batch (250 g) vegan graham crackers or Lotus Biscoff Cookies
    1/3 cup (87 g) melted vegan butter

Mixed berry compote:

  • 1/4 cup sliced strawberries
  • 1/4 cup blueberries
  • 1/4 cup raspberries
  • 1/4 cup blackberries
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice or vinegar

Chantilly Cheesecake Batter:

  • 3 8-ounce containers (24 ounces) vegan cream cheese, room temperature
  • 1 batch vegan mascarpone, divided
  • 1 cup (240 mL) vegan heavy cream or cashew cream
  • 1 1/2 cup (300 g) granulated sugar
  • 1 cup (240 g) dairy free yogurt or dairy free sour cream, room temperature
  • 9 tbsp (90 g) cornstarch or arrowroot starch
  • 2 tbsp vanilla extract
  • 3–4 cups boiling water, for water bath

Chantilly Cream:

  • 1 cup (240 mL) vegan heavy cream, cold
  • 3 tbsp powdered sugar
  • 3 tbsp cornstarch
  • 1 tsp vanilla extract

Mixed Berry Topping:

  • 1/2 cup sliced strawberries
  • 1/3 cup raspberries
  • 1/3 cup blueberries
  • 1/3 cup blackberries
  • 1 tbsp sugar
  • Fresh mint, for garnish

Instructions

  1. Prep: Line a 9-inch springform pan with parchment paper. Grease the edges of the pan with a bit of cooking or coconut oil as well, and line with parchment paper. Preheat the oven to 400F. I recommend making the mascarpone before beginning, or the day prior. Either works!
  2. Make the berry compote: Add all berry compote ingredients to a saucepan and mix. Heat on medium heat and cover to let cook for 5 minutes until bubbling. Stir and reduce to a simmer to let the mixed berries cook for another 5 minutes until thickened. Remove from heat and set aside to cool while you make the next components.
  3. Make the crust: Add the graham crackers or cookies to a food processor, and pulse until you reach a fine crumb. Then add in the melted vegan butter, and pulse again until you get a wet crumb. Press the cookie crumbs into the bottom of your cheesecake pan, working up the sides of the pan as well. Place the pan into the oven to bake for 10-12 minutes to par-bake. While the crust is baking, make the filling.
  4. Make the cheesecake filling: In a large food processor, stand mixer with whisk attachment, or large bowl with hand mixer, add in all ingredients, using only 8 ounces (or 1 cup) of the vegan mascarpone. Save the remaining for the Chantilly cream. Blend until creamy smooth, stopping the mixer a few times to scrape the bottom (to ensure everything is well integrated).
  5. Assemble: Pour half of the cheesecake filling into the springform pan, and smooth the top. Spoon the mixed berry compote on top, reaching the edges of the pan. Then scoop and spread the remaining cheesecake batter on top. Place the cheesecake pan onto a baking sheet (SEPARATE from the baking sheet used for the water bath- this cheesecake baking sheet just helps to transport the cheesecake to and from the oven).
  6. Reduce the heat of the oven: Reduce the heat to 350F.
  7. Create the water bath: Be ready to move to the next step immediately after finishing this step. Make sure that you boil the 3-4 cups water prior to pouring the water into the pan. Pour the boiling water into the pan.
  8. Bake the cheesecake: Carefully place the water bath baking sheet into the oven on the low rack. Then place the cheesecake baking sheet onto the middle rack and quickly close the oven to bake for 55-65 minutes, or until the the top of the cheesecake lightly golden. The center is set but still wiggly. Turn off the oven, and allow the cheesecake to sit in the oven for 1 hour with the door slightly cracked. The water should also be completely dissolved. Please see the video tutorial. The cheesecake should still be wiggly. This is completely fine and should be that way. This cheesecake will not seem cooked at all when you first turn off the oven.
  9. Chill the cheesecake: Remove the cheesecake from the oven and allow the cheesecake to cool at room temperature for 15 minutes. Then cover and place the cheesecake into the fridge to chill for 4 hours, or overnight.
  10. Make the Chantilly cream: I recommend making the Chantilly cream on the same day as the cheesecake so both set overnight. To make the Chantilly cream, Add in the heavy vegan cream, and use a hand mixer to cream the vegan heavy cream until stiff peaks are achieved, about 5 minutes. Then add in the powdered sugar, cornstarch, and vanilla bean paste, and cream again. Finally, add in the mascarpone, and cream again until the mascarpone is fully integrated. Cover the frosting, and chill in the fridge overnight.
  11. Assemble: When ready to serve, mix the berry topping ingredients together and let sit for 15 minutes to let the juices of the berries come out and glisten over the berries. Carefully remove the cheesecake from the springform pan and place onto a cake plate. Top with the Chantilly cream and the sugared mixed berries. 
  12. Serve and enjoy!  Slice and enjoy! Store any leftover cheesecake in an airtight container and in the fridge for up to 4 days.

Find it online: https://thebananadiaries.com/vegan-berry-chantilly-cheesecake/