-
30
minPrep Time -
0
minCook Time -
30
minReady in -
perYield -
450
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dessert
- Allergens:Nuts
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This Ultimate Vegan Blueberry Cheesecake reinvents the classic dessert into a dairy-free dream. It starts with a crunchy base made from almonds and dates, offering a perfect contrast to the creamy filling. The filling, a blend of cashews, coconut cream, and maple syrup, is whipped until smooth and then layered with a vibrant, homemade blueberry sauce for a pop of fresh, fruity flavor. Setting in the fridge, this cheesecake becomes delightfully firm, capturing the essence of its traditional counterpart but without any dairy. Finished with a topping of fresh blueberries, it’s a visually stunning dessert that’s as satisfying to look at as it is to eat. Ideal for a sophisticated dinner party or a casual family gathering, it’s a guilt-free indulgence that will leave everyone asking for seconds.
Ingredients
- 1 cup medjool dates, pitted
- 1 cup raw cashews, soaked overnight
- 1/2 cup coconut cream
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 2 cups fresh blueberries
- 2 tablespoons lemon juice
- 2 tablespoons chia seeds
Steps:
- Line a springform pan with parchment paper.
- Process almonds and dates in a food processor until a sticky dough forms. Press into the bottom of the prepared pan.
- Blend soaked cashews, coconut cream, maple syrup, vanilla extract, and sea salt in a blender until smooth. Pour half over the crust.
- Simmer 1 cup blueberries, lemon juice, and 1 tablespoon water until berries burst. Mix in chia seeds. Cool slightly and pour over the cheesecake layer.
- Top with the remaining cashew mixture. Chill for 4 hours.
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