An amazing vegan blueberry cheesecake recipe you can make that tastes just as delicious as it looks. Don’t worry, it’s sugar free, dairy free and also gluten free. Pile those blueberries over the top to add more of those juicy, detoxifying packets of vitamins.
Ingredients – (vegan blueberry cheesecake)
For the crust:
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp pure vanilla extract
- 2 tbsp pure maple syrup (or agave syrup)
- ⅓ cup coconut flour (or almond flour)
- ⅓ cup brown rice flour
- ¼ cup oat flour
- ¼ cup coconut oil
For the raw cheesecake:
- ⅔ cup (100g) raw cashews, soaked in cold water overnight
- 2 tbsp fresh lemon juice
- ¼ cup pure maple syrup (or agave syrup)
- ¼ cup canned coconut milk
- 2 ½ tbsp coconut oil, melted and cooled
- ½ cup fresh or frozen blueberries (thawed, if frozen)
- ½ tsp pure vanilla extract
For the toppings:
- Fresh blueberries 🙂
Instructions – (vegan blueberry cheesecake)
- 1. Place the cashews in a big bowl, cover with water and soak overnight or for at least 4-6 hours until making the cake.
- 2. Make the Crust. Preheat the oven to 350°F/180°C.
- 3. Place the all ingredients in the food processor and pulse to obtain a sticky mixture. Form the dough into a ball, wrap in plastic wrap, put into the refrigerator for 20 minutes.
- 4. Roll the dough between two sheets of parchment, transfer to baking sheet and bake 8-10 minutes. Remove from the oven, allow to cool on wire rack.
- 5. Combine the cooked biscuits and 1 tbsp of melted coconut oil in a food processor and pulse until you get a coarse mixture. Spread the mixture into the 6-inch (16cm) pan and press it to evenly arrange. Set aside.
- 6. Make the Raw Cheesecake. Add drained cashews and the rest of the filling ingredients to the bowl of your food processor or into a high speed blender pitcher. Process or blend until creamy and smooth throughout, scraping down the sides as needed. (Taste and adjust accordingly. Be sure to add more lemon juice if it’s too sweet, more maple syrup if it isn’t sweet enough or a pinch more of salt for more balance!)
- 7. Pour the filling over the crust. Tap on the counter a couple of times to release any air bubbles that may have formed. Place in the freezer to set for at least 4 hours or overnight.
- 8. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and let thaw for 15-20 minutes before serving.
- 9. Leftovers can be stored in the freezer for up to 2 weeks. Enjoy!
More Blueberry Pages
If you are wanting to try another vegan blueberry dish, try this vegan blueberry pie that can actually use frozen blueberries. Another great recipe that uses blueberries is this blueberry spinach smoothie recipe which is ideal for when you are in a rush.
Blueberries are one of nature’s super foods and renowned for their anti oxidant properties. They also have a lot of other desirable qualities though and you can find out more of them on our 8 amazing health benefits of blueberries page.