No-Bake Vegan Blueberry Cheesecake

It’s officially blueberry season in BC and July 15th is BC Blueberry day! Blueberries are one of my favourite berries to use in recipes. They are great in smoothies, muffins, as well as in this No-Bake Vegan Blueberry Cheesecake!

I’m a bit of a cheesecake connoisseur and when I tried my first vegan cheesecake I didn’t know what to expect. I was pleasantly surprised at how good it was even though it wasn’t made with cream cheese.  I found it was still creamy and decedent and loved that it was made with all natural ingredients. As it is made mostly with cashews and coconut milk it has a slightly different taste than cream cheese cheesecake but trust me it is sooo good you will absolutely love every bite!!

I wanted to make one at home and after experimenting with a few recipes I finally came up with one that I love.  This raw vegan blueberry cheesecake recipe is super easy to make and is packed with nutritious whole foods. It is also refined sugar free, dairy free, and gluten free!

The addition of BC Blueberries gives this cheesecake great flavour as well as provides a lot of healthy nutrients. Blueberries are nature’s superfood and are full of antioxidants, vitamin C, as well as fibre. They are also lower in sugar compared to other fruit! Right now in BC they are currently in season but fresh or frozen, BC Blueberries are the perfect summer staple. I love adding them to different recipes or enjoying them as a healthy snack all on their own. If you would like more info on BC Blueberries you can visit http://www.bcblueberry.com

Ingredients:

Crust

• 2/3 cup raw almonds
• 1 cup pitted dates
• 1/3 cup shredded unsweetened coconut

Filling

• 2 cups raw cashews (pre-soaked in water)
• 1/2 cup fresh BC Blueberries
• 1 large lemon
• 1/3 cup coconut oil
• 1 can coconut milk
• 1/2 cup maple syrup or honey if you prefer

Topping

1/2 cup fresh BC blueberries for adding on top before serving.

Instructions:

1. Place the cashews in a bowl and cover with water (approx 1/2 cup water) and soak for 8 hours or overnight. As an alternative you can also speed up the process and soak the cashews in hot water for 1 hour instead.

3. Place your can of coconut milk in the fridge for 1 hour or overnight while waiting for the cashews to soak.

2.  For the crust place the almonds, dates and a pinch of sea salt in a food processor and blend until a sticky dough forms.

2. Line a 9″ glass dish or tart pan with parchment paper and press the crust mixture into the prepared pan. Set aside.

3. Drain and pat the cashews dry and place them in your food processor. Blend the cashews until they are fine.

4. Open your can of coconut milk and scrape off the thicker cream that has solidified on top and add it to the ground cashews. *Do not use the whole can of coconut milk, just use the thicker cream on top.

5. Add the rest of the filling ingredients except the blueberries and blend until smooth and creamy.

Pro tip: make sure to blend the cashew filling as long as you can. Give the mixture a taste as you blend to get an idea of the smoothness of the filling. The smoother the filling = the creamier your no-bake cheesecake will be! 

6. Pour the other half of the mixture over the base and gently tap the cake pan around the edges to smooth out the surface. Cover and freeze for at least 2 hours to set.

7. Once the first layer has set, blend the reserved cheesecake mixture with 1/2 cup blueberries until completely smooth and purple.

8. Pour the filling over the crust and place in the freezer for 4-6 hours.

9. Remove the cheesecake out of the freezer once it has set. Let it thaw at room temperature for 10-15 mins before serving. Cut cheesecake into pieces and top with fresh blueberries and enjoy!!

Tips For Making The Perfect Vegan Blueberry Cheesecake

• The one secret to making the perfect vegan blueberry cheesecake is to blend the cashews as long as you can. A high-speed blender can blend the cheesecake filling in a few minutes. There should be no noticeable cashew pieces in the filling when you’re tasting it.
• You can use an immersion blender or food processor to blend the cashew cheesecake mixture. Just blend or process the mixture as long as you can for a smoother, creamier final cheesecake.
• To serve this cheesecake, remove from the freezer about 30 – 90 minutes before serving. This cheesecake works being served at room temperature or slightly colder. Serving the cheesecake colder makes it taste like an ice cream cake!
• Lemon juice is a crucial ingredient in this recipe as it gives the cheesecake its “cream cheese” like flavour. Adjust the amount of lemon to your tastes. If you love cheesecake for it’s tangy creaminess, adding more lemon juice won’t hurt!
• You can use any nuts you have around the kitchen for the cheesecake base. Almonds, cashews, peanuts, hazelnuts, pecans 

Xo Chelsea

Serving size: 1 slice cheesecake Calories: 319 Fat: 20 g Saturated fat: 8.7 g Carbohydrates: 29 g Sugar: 18g Sodium: 10 mg Fiber: 2.6 g Protein: 6 g

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Vegan Blueberry Cheesecake

An easy recipe for vegan blueberry cheesecake that tastes so delicious you won’t believe it’s a raw vegan dessert! It's made with wholesome ingredients and is refined sugar-free, dairy-free, and gluten-free.

Prep Time 30 minutes

Cook Time 8 hours

Servings 1 slice cheesecake

Calories 319kcal

Author Nourish Your Life

Ingredients

Crust

• 2/3 cup raw almonds
• 1 cup pitted dates
• 1/3 cup shredded unsweetened coconut
• 1 pinch sea salt

Filling

• 2 cups raw cashews pre-soaked in water
• 1 cup blueberries 1/2 cup for filling, 1/2 cup for adding on top
• 1 large lemon
• 1/3 cup coconut oil
• 1 can coconut milk
• 1/2 cup maple syrup

Instructions

• Place the cashews in a bowl and cover with water (approx 1/2 cup water) and soak for 8 hours or overnight. As an alternative you can also speed up the process and soak the cashews in hot water for 1 hour instead.
• Place your can of coconut milk in the fridge for 1 hour or overnight while waiting for the cashews to soak.
• For the crust place the almonds, dates, shredded coconut, pinch of sea salt in a food processor and blend until a sticky dough forms.
• Line a 9″ glass dish or tart pan with parchment paper and press the crust mixture into the prepared pan. Set aside.
• Drain and pat the cashews dry and place them in your food processor. Blend the cashews until they are very fine.
• Open your can of coconut milk and scrape off the thicker cream that has solidified on top and add it to the ground cashews. *Do not use the whole can of coconut milk, just use the thicker cream on top.
• Add the rest of the filling ingredients and blend until smooth and creamy. It's important to blend really well so that you end up with a really smooth mixture!

  Note: If you wish to do a layered cake you can blend all the filling ingredients except the blueberries and pour half of the filling over the crust. Set pan in freezer for 30 mins then add blueberries to the remaining filling, blend and pour on top of the white layer.
• Place in the freezer for 4-6 hours to set.
• Remove the cheesecake out of the freezer once it has set. Let it thaw at room temperature for 10-15 mins before serving. Cut cheesecake into pieces and top with fresh blueberries. Enjoy!