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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: 8 slices
Author: Teri-Ann Carty
Prep Time: 12 hours
Cook Time: 5 minutes
Total Time: 12 hours 5 minutes

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

Serving: 1slice | Calories: 596kcal | Carbohydrates: 58g | Protein: 11g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 331mg | Potassium: 368mg | Fiber: 5g | Sugar: 25g | Vitamin A: 185IU | Vitamin C: 4mg | Calcium: 80mg | Iron: 4mg

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