Vegan Blueberry Cheesecake

Since going dairy-free several years ago my health has been transformed in numerous ways, but I have to admit that I have really missed cheesecake! I will occasionally cave in and indulge in a piece anyways, but I really don’t love how I feel when I do so. I had been skeptical that the rich, creamy texture and delicious taste of cheesecake could be reproduced with anything other than real cream cheese. Well, was I ever wrong!

This “cheesecake” is entirely dairy-free and instead consists of heart healthy cashews, coconut milk, lemon juice, maple syrup and vanilla. I understand that this ingredient list may leave you a little skeptical, but I guarantee that you will be floored when you taste this surprisingly delicious combination! I have been experimenting to find the perfect blend that yields a creamy, rich and satisfying dessert…and this is it!

This tasty vegan cheesecake recipe is ridiculously easy to make as long as you have a blender and food processor. The pecan crust is gluten-free and naturally sweetened with dates and coconut. To make it, simply throw all of the ingredients into a food processor and let it do it’s thing!  It should look like this when it’s ready:

Press the mixture into greased muffin tins using parchment paper to prevent your fingers from sticking. There is no need for muffin cups, as the mini vegan blueberry cheesecakes will pop right out from the tins with a butter knife once frozen.

To make the vegan cheesecake batter, simply add all ingredients to a blender and process on high until smooth. Pour the batter over the crust and freeze until solid before adding the homemade blueberry topping. The topping is made with fresh blueberries, lemon zest and maple syrup. It’s seriously good!

Although this recipe is for mini cheesecakes, simply use a pie plate instead of muffin tins if you would like a full size cheesecake.

I also suggest that you give my Dairy-free Decadent Mini Chocolate Cheesecakes a try!  The base recipe is the same, but the toppings change everything!  Why not try half and half?

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Enjoy!

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Vegan Blueberry Cheesecake

2015-12-11 22:15:08

This “cheesecake” is entirely dairy-free and instead consists of heart healthy cashews, coconut milk, lemon juice, maple syrup and vanilla. I have been experimenting to find the perfect blend that yields a creamy, rich and satisfying dessert…and this is it!

Servings: 20

Note: An additional hour is required to soak the cashews and the cheesecakes must set in the freezer for at least 4 hours before serving.

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Prep Time

25 min

Prep Time

25 min

Ingredients

1. Gluten-Free Pecan Crust
2. 1 cup Medjool dates (pits removed)
3. 1 cup raw pecans
4. ½ cup coconut flakes
5. 1 tbsp coconut oil
6. Pinch of sea salt
7. 
   
   
8. Dairy-Free Vanilla Cheesecake
9. 2 cups raw unsalted cashews, soaked
10. ¼ cup fresh squeezed lemon juice (approx 1 large lemon)
11. 1 tsp vanilla extract
12. ½ cup maple syrup
13. ½ cup full-fat coconut milk (canned)
14. ¼ cup coconut oil
15. 
    
    
16. Homemade Blueberry Topping
17. 2 ¼ cups frozen blueberries
18. ½ cup maple syrup
19. 2 tbsp lemon zest (grated)

Instructions

1. Place the cashews in a large bowl and pour hot water over top. Let them to soak for 1 hour prior to making the cheesecake.
2. Add all of the crust ingredients to a food processor and process until finely and evenly ground (see photo).
3. To make the cheesecake filling: Drain the water from the cashews and place them in a blender along with all of the other cheesecake ingredients. Blend on high until smooth, scraping the sides of the blender with a spatula as needed.
4. Grease 2 muffin tins with coconut oil by using your hands to rub the oil in each well.
5. Spoon 1 heaping tablespoon of the crust mixture into each well and compress firmly using your hands and a piece of parchment paper (the parchment paper will prevent sticking).
6. Top each of the crusts with approximately 1 ½ tbsp of the vanilla cheesecake filling. I suggest that you fill each with 1 tbsp and then evenly distribute the remaining batter between each mini cheesecake.
7. Place the trays in the freezer for at least 1 hour to partially set the cheesecakes prior to adding the blueberry topping.
8. To make the blueberry topping, heat the blueberries and maple syrup over medium heat for 3-5 minutes. Add the lemon zest and crush some of the berries with a spoon or fork (leaving at least half of them whole). Refrigerate the topping to allow it to thicken while the cheesecakes are setting. After they have set for at least an hour, spoon approximately 1 tbsp of blueberry topping onto each of the cheesecakes.
9. Return the cheesecakes to the freezer for at least 4 hours or overnight. Keep them stored in the freezer and remove to thaw slightly 5-10 minutes prior to serving.

Allergen Info

1. Dairy-Free, Gluten-Free, Grain-Free, Egg-Free, Soy-Free, Corn-Free, Vegan

By Dr. Kimberley O'Brien, N.D. | Healthy Life Redesign | All content is Copyright Protected - ©2013 - 2016

Healthy Life Redesign https://www.healthyliferedesign.com/

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