Oat Crusted Chickpea Cheesecake with Saskatoon Berry Glaze

1 hour and 50 Minutes
Prep: 60 Minutes | Cook: 50 Minutes | Servings: 8

Ingredients

Filling

  • 2 Cups Soaked Cashews
  • 1 Can Chickpeas – Drained (400 g)
  • 1 Tsp Vanilla Extract
  • 2 Tbsp Tahini
  • 2 Lemons – Zest and Juice
  • 1/3 Cup Maple Syrup
  • 1 Tbls Apple Cider Vinegar
  • 1 Can Coconut Milk (400 ml)
  • 2 Tbls Cornstarch

Oat Crust

  • ¾ Cups Large Flake Manitoba Oats
  • ¼ Cup Sliced Almonds
  • 1 Cup Dates
  • 1 Tbls Water
  • 1 tsp Salt

Saskatoon Glaze

  • 1 ½ Cups Saskatoon Berries (Fresh or Frozen)
  • 1/3 Cup Orange Juice
  • 1 Tbls Cornstarch

Directions

Crust

  1. Preheat oven to 320°F
  2. Place oats and almonds in food processor and pulse until you have a fine flour.
  3. Add remaining crust ingredients and blend until you have a sticky dough.
  4. Line spring form pan with parchment paper and press the dough evenly into the bottom of the tin. Place in fridge to set until filling is complete.

Filling

  1. Prepare filling by adding all ingredients to a blender and mix on medium speed until smooth.
  2. Remove crust from fridge, add filling into tin and bake for 45 minutes.
  3. Remove from oven and allow it to come down to room temperature. Store in refrigerator overnight to fully set.

Sauce

  1. Place all ingredients into small sauce pan and simmer on medium heat until thickened.

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