I love cheesecake. Problem is it’s not very healthy. Usually, it is loaded with dairy and sugar and all things naughty (but nice).
Enter this vegan (no dairy), sugar-free (but still sweet and delicious) vegan blueberry cheesecake recipe. A healthy alternative to your usual blueberry cheesecake that still tastes delicious.
It’s amazing to think that every ingredient in this recipe is directly from plants! This makes it a great option if you’re struggling your way through a plant-based diet.
I’m sure you have a heap of questions! Here are some of the more common questions you may ask:
How is it creamy without dairy?
Coconut cream. When chilled, coconut cream becomes solid. This recipe mixes it in with some blueberries and maple syrup to create that delicious sweet creamy flavor you get from cheesecake.
How is the biscuit base made?
The biscuit base is made by a combination of cashews, almonds and dates. What’s good about this is that you can make the base as coarse or as fine as you want depending on how much you process the nuts. The base is made sweet with Medjool Dates, which sweet and binds the mixture together.
Is this recipe healthy?
This recipe is very healthy compared to regular cheesecake. It is full of goodness. There is protein from the nuts, fibre from the dates, blueberries are a superfood, and coconut has a high nutritional value. Because of the depth of nutrients, you will feel full faster.
This makes this raw vegan blueberry cheesecake the ideal swap food if you are trying to be good and substitute a healthy dessert for some bad dessert habits.
Do I have to use blueberries?
Absolutely not. You can substitute blueberries for any other type of fruit such as strawberries or raspberries. In fact, you don’t even need to use fruit. You can use coconuts and maple syrup alone to create the topping.
Serves: 8 Slices
- ½ cup of peacans
- ½ cup of almonds
- 5 Medjool Dates Pitted
- ¼ teaspoon salt
- 1 cup of raw cashews, soaked in water overnight, drained
- ½ cup of coconut cream
- ¼ cup lemon juice
- ¼ cup of maple syrup
- ½ cup of blueberries (or any other berry)
- Process the cashews, salt and almonds together. Process for a few seconds for a coarse texture, 30-40 seconds for a fine texture
- Add in the pitted Medjool Dates with the precessed nuts and process again until the flavour blends through to the nuts
- Spoon the mixture onto a medium sized plate with a rim or cake tin. Spread the mixture evenly over the plate and press down firmly with a spoon.
- To make the top, add coconut, blueberries, lemon juice, cashews and maple syrup and process it all together in a processor or mixer.
- Once all ingredients are combined and blended, spoon the mixture onto the biscuit base and spread evenly.
- Freeze overnight so that the top becomes solid