Berry-ful Dairy & Gluten Free Cheesecake with PURPO® Granola


Okay, so we know our recipes are usually quick and easy, but this beauty was just too hard to resist not to share! If you love cheesecakes but haven't had one for a while, here's your chance to indulge in a creamy, flavorful but dairy and gluten-free dessert. Enjoy a slice with a cup of hot herbal tea and you are so ready for the autumn season. 

What you'll need:

For the Filling

  • 2 containers dairy-free cream cheese (2 – 8 oz containers)
  • 6 oz can coconut cream
  • ½ C date sugar
  • 2 T Arrowroot starch or Tapioca starch
  • 1t Vanilla extract
  • 1 ½ T Lemon Juice

For the Crust

  • 2 C Beviva's PURPO® Granola (or 2 – 1.34 oz pouches)
  • 4 T Maple Syrup
  • 3 T Sunflower Butter or Coconut Butter
Top Layer
  • 1/3 C Maple Syrup
  • 1t Vanilla extract
  • 1 1/2 C Blackberries
  • 2 T Chia seeds
  • 1 T Ground ginger

How to make it:

First, preheat oven to 350 degrees F. While preheating, start by making the crust. 

Granola Crust

  1. Process the granola in a food processor until crumbly. Add maple syrup and coconut or sunflower butter and mix again until the mixture slightly sticks together when you press it between your fingers.
  2. Press the crust evenly into the bottom of a greased 8-inch tart pan with removable bottom (or if you don’t have that kind of pan you can line a pan with parchment paper).

Cream Layer

  1. In the bowl of an electric mixer with a whisk attachment, or use a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
  2. Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
  3. Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.

Top Layer

  1. In a saucepan, add blackberries, 4 T lemon juice, 2 T chia seeds, and ginger.
  2. Bring to a simmer, smash the blackberries and let it reduce to about 10 minutes.
  3. Remove from heat and let cool.

To Bake

  1. Place the cheesecake onto a large pan, filled with about an inch of water. This is a water bath that will help prevent the cheesecake from cracking.
  2. Place in the oven and bake for 50 minutes. Do not open the oven during this time. Turn off the heat and let sit in the oven for 10 minutes. The cheesecake will still be jiggly and will stiffen up when fully cool.
  3. Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours.
  4. Pour on the top layer and sit in the freezer to chill for about 2 hours or chill in the fridge for 24 hours.

Photo & recipe courtesy of @ Petite Joy Photography. Thank you, Jessica!