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The best vegan blueberry cheesecake
Learn how to make the best vegan cheesecake! This no-bake blueberry cheesecake dessert has what it takes; it's creamy and smooth - thanks to the cashews and coconut cream and 100% vegan. The nut-date base requires only three ingredients, and the entire cheesecake recipe is super-easy to pull off. Yes, it's gluten-free too!
YIELDS
16
Ingredients
Vegan cheesecake base:
- 2 cups almonds plain
- 1 cup pecans plain
- 11 Medjool dates extra large, soft
- 1/2 teaspoon coconut oil for brushing springform pan to line with parchment paper
Blueberry cheesecake filling:
- 4 cups cashews plain, soaked overnight
- 2 cups coconut cream thick. Place in the fridge overnight to thicken further
- 2 cups wild blueberries frozen
- 1/2 cup maple syrup
Directions
Vegan cheesecake base:
- Make the nut-date base: In a large food processor, add almonds, pecans and Medjool dates and process until it transforms into very fine crumbs and begins to come together.
- Prepare a 9-inch springform pan by oiling the base and side with a brush and lining with parchment paper.
- Using your hands, press the nut-date mixture, and spread the base evenly around the pan. Come up the sides ever so slightly and place in the freezer.
Blueberry cheesecake filling:
- To a large heavy-duty high-speed blender, blend the soaked cashews, coconut cream, frozen blueberries and maple syrup until smooth.
- Pour the smooth blueberry cheesecake filling over the base and spread it evenly. You can use a spatula for this. Freeze for three hours.
- After three hours of freezing, the blueberry cheesecake will be nice and firm. You'll want to let it thaw for 15-20 minutes before removing it from the pan and serving - it's easier to slice that way and will be creamy and velvety. Decorate with fresh blueberries and blackberries (optional)
