Blueberry Cheesecake Vegan
Enjoy the deliciousness of soft, melting cheesecake with a fresh fruit aroma without using animal cheese, eggs, or cow's milk! This vegan blueberry cheesecake has a crunchy whole wheat biscuit base, topped with a soft creamy "cheese" made from cashews and thick coconut milk. And drizzled with fresh, sweet and sour natural blueberry jam. The texture is very smooth and delicious just like real cheesecake, but lighter on the stomach and rich in natural nutrients. Perfect served cold as a special dessert, a healthy snack, or a treat for friends who have dairy allergies or are on a plant-based diet.
Shared by Angel
Time
30 min
Serves
2
Difficulty
medium
🛒 Ingredients
- 150 grams of wheat biscuits or coconut biscuits (finely crushed)
- 5 tablespoons of liquid coconut oil
- One tablespoon of coconut sugar (optional)
- 200 grams of cashew nuts (soaked in hot water for at least 4 hours, drained)
- 120ml thick coconut milk or coconut cream
- 4 tablespoons melted coconut oil
- 3 to 4 tablespoons maple syrup or powdered sugar
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- 200 grams fresh or frozen blueberries
- 2 tablespoons coconut sugar or maple syrup
- One teaspoon of lemon juice
- A few whole blueberries for garnish
👩🍳 Instructions
- 1
Make the crust: mix the biscuit crumbs with the coconut oil and sugar until it has the texture of wet sand.Press firmly into the bottom of a 15 to 18 cm diameter springform pan. Store in the refrigerator.
- 2
Make the cream cheese Vegan: Place all the filling ingredients in a high-speed blender and blend until completely smooth, smooth, and free of any coarse bits. Pour over the biscuit crust and smooth it out. Refrigerate for at least 4 hours until firm.
- 3
Make the blueberry sauce: Cook 3/4 of the blueberries with the sugar and lemon juice in a small saucepan over medium heat for 5 to 7 minutes, until the berries break down and thicken. Let cool slightly.
- 4
To serve: Remove the cake from the pan. Drizzle with the cooled blueberry sauce, then garnish with the remaining whole blueberries. Slice and enjoy while cool!