Blueberry Cheesecake

The Vegan Fresh Blueberry Cheesecake is an exciting and delicious dessert for vegans with all the vegan-friendly ingredients inside. It is creamy, smooth, and full of blueberry flavor. This Vegan Fresh Blueberry Cheesecake is naturally sweet and contains no dairy products, and it also does not require baking. This recipe is a perfect option for warm weather or any gathering. You make it with cashew-coconut filling on top of a delicious date crust. It becomes a beautiful, velvety cake. This cheesecake is a satisfying and delicious option for vegans who do not want to consume classic cheesecakes that include dairy products.

STATS:

• Calories: 290 kcal
• Prep time: 25 minutes
• Serving size: 1 slice
• Chill time: 6 hours
• Cuisine: American
• Total time: 6 hours, 25 minutes
• Course: Dessert
• Diet: Vegan
• Serving: 10 slices

EQUIPMENT:

• Measuring cups and spoons
• Saucepan
• Silicon Spatula
• Mixing bowls
• High-speed blender
• 9-inch springform pan

INGREDIENTS:

FOR CRUST:

• 1 ½ cups of raw almonds
• One tbsp of coconut oil
• Pinch of sea salt
• 1 cup of pitted Medjool dates

FOR CHEESECAKE FILLING:

• 2 cups of raw cashews (soaked overnight)
• One-quarter cup of lemon juice
• Two teaspoons of vanilla extract
• One-half cup of maple syrup
• ¼ cup of melted coconut oil
• One-half cup of coconut cream

FOR BLUEBERRY TOPPING:

• 2 cups of fresh blueberries
• One tbsp of cornstarch + two tbsp of water
• 1 tbsp of lemon juice
• Two tablespoons of maple syrup

INGREDIENT NOTES:

RAW ALMONDS:

• This includes a nutty flavor and structure to the crust. For an alternative, use cashews or pecans.

PITTED MEDJOOL DATES:

• These dates are sweet and help the crust of the vegan cheesecake from sticking. For an alternative, use raisins or dried figs.

COCONUT OIL:

• Oil, in this recipe, helps both the filling and crust to settle. For an alternative, use vegan butter.

SEA SALT:

• It helps in balancing the sweet flavor in the vegan cheesecake. For an alternative, use table salt.

RAW CASHEWS:

• These help in creating a creamy filling. For an alternative, use silken tofu.

COCONUT CREAM:

• This cream has a smooth texture in the vegan cheesecake. For an alternative, use cashew cream.

LEMON JUICE:

• This naturally includes a tangy flavor inside the vegan cheesecake. For an alternative, use lime juice.

MAPLE SYRUP:

• This ingredient also helps in making the vegan cheesecake naturally mildly sweet. To use a different ingredient, use agave nectar.

VANILLA EXTRACT:

• We add it to give an aroma to the vegan cheesecake.

BLUEBERRIES:

• Blueberries are the main ingredient in this vegan cheesecake, and they provide color and flavor.

CORNSTARCH:

• The blueberry topping helps make it thick.

INSTRUCTIONS:

MAKING THE CRUST:

1. Blend dates and almonds till they become crumbly.
2. Include salt and coconut oil, and blend again till the mixture is enough to hold together and able to press down.
3. Take the springform pan, and press down this mixture evenly on the bottom of it.
4. Refrigerate it.

MAKING THE FILLING:

1. Drain the cashews and put them inside the blender.
2. Now, include the rest of the filling ingredients in the blender as well.
3. Blend at a high speed till you see the mixture is becoming creamy and smooth.
4. Add this mixture over the crust, and make the top of the mixture even with the use of a spatula.
5. Freeze for six hours till firm.

MAKING THE BLUEBERRY TOPPING:

1. Use a saucepan to mix lemon juice, maple syrup, and blueberries.
2. Cook on medium flame for 5 minutes.
3. Include the cornstarch slurry and cook further for one to two minutes till the mixture is thick.
4. Before you top this mixture over the cheesecake, let it cool properly.
5. Remove the cheesecake from the freezer 15 to 20 minutes before you will be slicing it.

SERVING SUGGESTIONS:

• You can garnish this vegan cheesecake with mint leaves.
• For a drizzling topping option, you may use melted vegan white chocolate.
• Have this dessert with an almond milk latte.

TIPS:

• To achieve a smooth texture, soak the cashews for a whole night.
• For a firmer texture, you can use full-fat coconut cream.
• Before serving, let the cheesecake soften at room temperature to obtain a good texture.

STORAGE INFORMATION:

FRIDGE:

• For five days, store the cheesecake while covering it up.

FREEZER:

• Use a tight box to freeze for three months. Before you serve the cheesecake, thaw it for one night inside the refrigerator.

FAQs:

I want to make this vegan cheesecake without any nuts. How to do it?

• You may use silken tofu for filling, and sunflower seeds for the crust.

Is it fine to use frozen blueberries for this recipe?

• Before cooking, defrost and drain them properly.

NUTRITIONAL INFORMATION:

Calories: 290 kcal
Net carbs: 18 grams
Iron: 1.8 grams
Total carbs: 23 grams
Vitamin A: 160 IU
Fiber: 5 grams
Calcium: 45 grams
Protein: 6 grams
Serving size: 1 slice
Sodium: 95 grams
Serving: 10 slices
Potassium: 320 grams