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Monday, 3 July 2017

No bake summer berry '4th july' cheesecake

Vegan, gluten-free, wheat-free, no-bake

It's 4th July tomorrow and American's will be celebrating their Independence Day which is their biggest celebration in the history of America. I have some lovely American followers/readers and I wanted to celebrate this with them by creating a special red, white and blue dessert!

I created this show-stopping vegan dessert with layers of berries and coconut cream.
The base is a scrumptious crunchy biscuit base with a raspberry layer, coconut cream layer, blueberry layer, another coconut cream layer with a pile of fresh fruit, white stars, edible glitter and of course sparklers! Whats 4th July without fireworks!?
It tastes absolutely divine. It's fresh, full of flavour and texture.....this is one of my favourite no-bake desserts I have ever made! So much fun to make (and eat).
It's a real favourite! 

Preparation- Around 5 hours
Freezing time- Overnight
Serves- 10-12
Level- Easy

Ingredients for the base
-300g of digestive biscuits
-200ml of melted dairy-free margarine/butter

Ingredients for the red layer

-350g of frozen raspberries
-1 teaspoon of maple syrup

Ingredients for the white layer

-3 cans of coconut cream (cream only)
-80g of powdered sugar

Ingredients for the blue layer

-100g of frozen blueberries
-1 can of coconut cream (cream only)
-4 tablespoons of blue food colouring

To make the base 

Step 1- Line a push-up/springform cake tin with greaseproof paper.

Step 2- Crumble the biscuits into a mixing bowl.

Step 3- Melt the margarine/butter, pour over the cookies and combine.

Step 4- Press the mixture into the lined tin and pop into the freezer.

To make the red layer

Step 1- Place the frozen raspberries and maple syrup into a food processor/blender and whizz for about 1-2 minutes.
Step 2- Press the raspberry layer on top of the base and smooth with a metal spoon and return to the freezer.

To make the white layer
Step 1- Open the cans of coconut milk (full fat/premium), pour away the clear liquid, you only want the thick, white cream.

Step 2- Place the coconut cream into a  bowl along with the powdered sugar and whisk until light and fluffy.
I used my Kitchenaid at high speed to incorporate air.
Step 3- Set aside 1/4 of the mixture and add the rest of the coconut cream layer on top of the raspberry and return to the freezer.

To make the blue layer
Step 1- Place the frozen blueberries, coconut cream and blue food colouring into a food processor/blender and whizz up.
Add more blue food colouring if needed for a brighter colour.
Step 2- Pour the blue layer on top of the white and tap the cake tin on the worktop to remove any air bubbles and return back to the freezer.

Allow freezing for 1-2 hours.

Step 3- Once the blue layer has set, smooth on the set-aside coconut cream mixture and return back to the freezer and allow the final layer to set.

Allow the cheesecake to set, preferably overnight.

Decorate with a pile of fresh fruit, edible glitter, white star sprinkles and top it all off with a sparkler (just be very careful)

Defrost thoroughly before serving.


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Holly Jade 


  1. Your cheesecake looks wonderful! I will have to see if I can find coconut cream.

    1. Hello Allison, thankyou so much!! Make sure to tag me on social media if you make it! I would love to check it out :) x


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