I made this Summer Berry Cheesecake, with a good layer of tasty mixed berry coulis on top. If you use only strawberries it has a beautiful light red colour...


If you use a 'brownie tin' the cheesecake comes out like this...

Hello again dear friends,

     So  continuing our series of Extremely Tasty Vegan Recipes, here is a fabulous dessert for hot Australian summers! You can prepare the cheesecake in muffin tins, brownie pans or as a cake in a spring form tin: this last is probably the easiest, as getting the cheese cake out of the  pans almost requires a tradies skill...but the small pans make for better keeping. I use both...but the brownie pan for the recipe.

    Oh, and I had never made a recipe with ‘coulis’ in it before, in fact I wasn’t sure what ‘coulis’ was, but.. as you will really tops off the cheesecake beautifully.

So put on your aprons and here we go for your...


For the Base:

I cup oatmeal

I cup nuts: brazils or walnuts or macadamias

   1/3 (one third) cup ricebran oil or coconut oil

For the Filling:

1 1/2 cups cashew nuts ( broken cashews are cheap and just as good as whole for the recipe) 

1  400ml can of coconut milk

1/3 cup rice malt syrup/maple syrup 

2tsp corn starch/tapioca starch

1/2 tsp salt

1tsp vanilla 

Juice of 1/2 lemon, plus zest of whole lemon, save other half. 

1 1/2 tsp agar agar

For the Berry Coulis

2 1/2 cups fresh berries, (strawberries, blackberries , marion berries, blueberries etc as you like).

4 T water

1T rice malt syrup/maple syrup.

1 teaspoon agar agar

Juice of the other half of your lemon.


How to Make:

Preheat your oven to 176C.(350F)

Lightly oil the 8 rectangular cups in a brownie pan (or oil a 20/25cm spring form cake tin, if you want a round cheesecake, as in the photo above) 

Now firstly make the Base. Zap the oatmeal and nuts in a blender till it resembles breadcrumbs. Empty into a bowl, then slowly add coconut oil and mix well:it should stick together when pressed, and you may not need all the oil. Next, spoon the mix into each of the 8 brownie tin rectangles, patting down with your fingertips. Put the pan in your heated oven until the mix just begins to brown, 5-10 mins: keep an eye on it! Set aside.

 Get together the Filling ingredients, put them all in your blender, or a powerful food processor is better, and zap until very smooth. Pour into a saucepan and bring to a boil, stirring all the time (!) for 1 minute. Pour the thick mix into the brownie pan rectangles, until just below the rim of each, say 5mm below.

Now to make the Coulis. Put the berries in a small saucepan  and simmer for 10 minutes or so, until the berries are soft but not cooked. Pour them into a stout sieve over a bowl and press the berries with a tablespoon so the juice runs into the bowl. Eat the berries.  In a small saucepan mix together the water, lemon juice, agar agar and syrup. Then pour in the berry juice, bring it to a gentle boil and simmer for 1 minute. Take off the heat and cool for a couple of minutes, but don’t let the coulis set! Pour the warm coulis carefully onto each rectangle in the brownie pan. Then put in the fridge for an hour. 

Now, I use a plasterer’s knife, wide and flexible, to ease each slice out of the pan, but there may be a good kitchen implement that does the job too…

So there it is..Share with your friends with a chai at arvo tea time, and blessings upon you wherever you may be..Cool

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26.12 | 09:20

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25.12 | 18:57

On 19th Dec Saturn /. Pluto entered Capricorn and will be there for a few years which to Astrologers means nothing can remain hidden.

14.12 | 23:09

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02.11 | 01:13

Is that on Netflix?

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