Vegan Blueberry Cheesecake

I’ve never been a huge cake person. Actually, my mother used to get me cheesecakes for my birthdays growing up. Here’s a great and crazy easy vegan alternative. Disclaimer, it keeps frozen, so plan when you want to enjoy it so you can leave time for it to defrost.

Cookie Crumb Crust
1 3/4 cups cookie crumbs
5 tablespoons vegan butter, melted

Combine the cookie crumbs and butter until thoroughly combined. Press into the bottom and up the sides pie dish, then refrigerate for at least 30 minutes before filling.

Vegan Blueberry Cheese Cake

Filling:
1 cup cashews, soaked 3-5 hours
1⁄4 cup unsweetened almond milk
2 tbsp. coconut oil
1 tsp. vanilla extract
1 tbsp. maple syrup
Zest of 1⁄4 lemon

Blueberry Topping:
2 cups fresh blueberries
2 tbsp. maple syrup
Juice from 1⁄2 lemon

Allow the cashews to soak in a bowl of warm water for 3-5 hours.

In a blender, combine soaked cashews, almond milk, coconut oil, vanilla, syrup and lemon zest, and blend until a smooth puree is formed. Fill the cookie pie crust with the filling, cover with plastic wrap and place in the freezer.

To make the topping, put a small saucepan over low-medium heat. Add in blueberries, syrup and lemon juice and stir occasionally with a wooden spoon until the blueberries begin to swell and break. Use your spoon to help break any stubborn blueberries, and continue to cook until the mixture begins to simmer. Remove from heat and allow to cool five minutes before putting the mixture in a blender. Blend until smooth. Set aside and allow to cool fully.

Remove the pie crust from the freezer, and top with blueberry topping. Cover again with plastic wrap and place back in the freezer. Chill for about 4 hours until firm.

To serve, allow to thaw about 15 minutes on the counter, and enjoy!

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