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Blueberry Cheesecake

Created by: Teri-Ann Carty

Enjoy this beautifully lilac vegan blueberry cheesecake! It's gluten free, dairy free and a perfect way to say I love you!

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It has been a while since I posted a cheesecake. Truth be told I went on a cheesecake bender a couple months back and needed to take a break haha. I shifted into cakes and cookies instead; not a bad thing in my opinion, but I’m back with my best raw cheesecake!

I can’t wait for you to try it! I call this a raw cheesecake as the filling is indeed raw BUT there are a couple of cooked elements. I am a huge fan of a baked crust. I will be bringing you a no bake cookie crust very soon but for that you will have to wait. The other cooked element is the blueberries. I cooked fresh blueberries (frozen would be great too) and then pureed them before adding them to the filling. You could omit the cooking process altogether if you really want a no-bake dessert or use jam instead!

I foraged some lilacs from my unknowing neighbours to style this beauty. I honestly couldn’t resist. The smell of the lilacs wafted through our house for a couple of days which was glorious. The bonus of using lilacs is that they are indeed edible. I made a lilac syrup but that recipe will come at a later date.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Blueberry Cheesecake

The blueberries give this beautiful vegan cheesecake the most delicate light purple colour but could be swapped with whatever fruit is in season.

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Servings: slices

Author: Teri-Ann Carty

Prep Time: 12

Cook Time: 5

Total Time: 12 5

Equipment

freezer
stove
oven

Ingredients

FILLING INGREDIENTS

2 cups cashews soaked overnight
200 g soft vegan cream cheese room temperature
3 tbsp lemon juice
2 tsp vanilla
7 tbsp maple syrup
pinch salt
1 cup blueberries frozen, cooked & puréed
1 tbsp arrowroot powder
½ cup cashew milk room temperature
¼ cup coconut oil melted and cooled to room temperature

CRUST INGREDIENTS

200 g graham crumbs
½ cup oats gluten-free if needed
½ cup lemon ginger granola any granola will do
2 tbsp coconut sugar
pinch salt
4 tbsp butter melted

US Customary - Metric

Instructions

FILLING INSTRUCTIONS

Place blueberries in a small pot and cook over medium heat until they start to break down and soften. Transfer to a food processor and process until smooth. Set aside.
Drain soaked cashew and place in a high speed blender.
Add remaining ingredients and blend on high until smooth and creamy. Scrape down the sides of the blender as needed.
Once the crust has cooled, pour the filling on top. Gently tap the cheesecake several times on the counter to release any air bubbles. Use an offset spatula to smooth out the surface of the cake.
Place in the freezer on an even surface for 4 hours or until completely set.
An hour before you are ready to eat, remove from the freezer. Gently remove the springform ring and place back in the fridge. 15 minutes before you are ready to serve, place the cheesecake on the counter. Use a hot knife to cut the slices, cleaning the knife in between each cut.
Store leftovers in the fridge for up to 3 days.

CRUST INSTRUCTIONS

Preheat the oven to 350d. Grease an 8" springform pan and line the bottom with a circle of parchment paper.
Melt butter
Place crust ingredients in a bowl and mix thoroughly. Crust should stick together when pinched.
Press the crust firmly into the bottom of the pan. Use a flat bottomed surface to ensure the crust is evenly pressed.
Bake for 15 minutes. Set aside to cool.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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