I’m in love with this blueberry cheesecake. It’s easy to make with just seven ingredients and is naturally gluten-free, vegan and free from refined sugar.
Here’s a photo to get you drooling:
I’m not usually a dessert person, and Luise has helped with many sweet recipes on the blog. This cheesecake idea popped into my head one day, and I decided to give it a go. I’d never made a cheesecake before, but I wanted something simple, delicious and in line with gluten-free and vegan preferences.
Give it a try — it’s a crowd-pleaser and a great dessert to wow friends and family!
You will need a food processor or a high-powered blender and a cheesecake tin.
If you make this blueberry cheesecake, please tag me on Instagram @healthylivingjames or on Twitter @healthylivingJW so I can see your creation. Save it on Pinterest if you’d like to keep the recipe handy.
Gluten Free & Vegan Blueberry Cheesecake
Ingredients
- 100 g almonds
- 50 g pitted dates
- 1 tbsp water
- 200 g soaked cashews
- 1/2 Juice lemon
- 3 tbsp maple syrup
- 100 g coconut fat (roughly 3 heaped tablespoons — the thick part from a can of coconut milk)
- 75 g frozen blueberries
Instructions
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I use a 6 x 3 inch cheesecake tin, but you can use a different tin if you prefer.
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Soak the cashews overnight for best results. If short on time, soak for 30 minutes in boiling water.
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Make the base by adding the almonds and dates to a food processor and blend to fine crumbs. Add the tablespoon of water and blitz again until the mixture is sticky.
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Grease the cheesecake tin with a little coconut oil. Press the nut-date mixture into the bottom of the tin until evenly spread.
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Drain the soaked cashews and add them to the food processor with the lemon juice, maple syrup and coconut fat. Blend until very smooth — this can take around five minutes. Stop occasionally to scrape down the sides; add a few tablespoons of water if the blender struggles.
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Pour half of the cashew mixture over the base.
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Scatter a handful of frozen blueberries (about 25 g) randomly into the filling.
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Pour the remaining cashew mixture on top and level it gently.
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Defrost roughly 50 g of frozen blueberries in a small pan over medium heat. Mash them with a fork and spoon the mixture over the top of the cheesecake. If there’s a lot of juice, avoid pouring all of it onto the cake.
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Freeze the cheesecake for about 3 hours until firm.
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Gently remove the cheesecake from the tin and serve.
Notes
Did you make this recipe? Tag me today!
Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames.
