Required fields are marked *. Bring the cake pan in the freezer again for. Garnish with more berries and return to the freezer until set. Once the first layer has set, blend the reserved cheesecake mixture with the blueberries until completely smooth and purple. This vegan cheesecake is so easy to make, though it requires a bit of patience while you wait for it to freeze. These cheesecake bars are so easy to make and so freaking amazing, you won’t know what hit you! If you’ve been following and cooking my recipes for a while, you’ll know that I always try and use healthier alternatives. Preheat your oven to 180C (355F) and line the base of a 9-inch springform cake pan with parchment paper. You can use any berry or fruit you … I like to leave some crunchy bits for some texture. Store in the fridge up to 4 days in an airtight container. If you want to go that extra mile, tag us on Instagram, or share your photo of the recipe on Pinterest. Remove cake pan from the freezer and spread the vanilla cheesecake layer on top. Often people will ask you why you want to eat a vegan cheesecake if you don’t want to eat dairy in the first place. But I know you will be glad to have this recipe. Line the bottom and sides of a round cake pan, 9 inches in diameter, with parchment paper. However, the cheesecakes I used to eat were laden with dairy and sugar. Make sure to stop and scrape down the sides of the blender a couple of times during this step. Don’t knock,, « Vegan Snickerdoodles That Make Your Doodle Hard, Chewy Vegan Chickpea Blondies (Gluten Free) », Vegan Tiramisu that totes doesn’t taste Vegan, Italian Meringue Vegan Macarons – The Ispahan, Follow @, 150g Natural Cashews (soaked overnight and drained if you don't have a high speed blender), 1/4 cup Refined Coconut Oil, melted (60g), 1/4 teaspoon Lactic Acid powder (optional). You can make it thicker or thinner; it’s entirely up to you. The reason is that cravings for sugary foods increase when we experience stressful feelings…. In a blender add soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla and melted coconut oil. Step 6: Pour the blueberry layer over the first layer, cover and freeze until completely set (minimum 2 hours or overnight). Enjoy the recipe around. Your email address will not be published. Share a picture with me on Instagram! Sprinkle a few mint leaves before serving. Click here to get your plan for a calmer life so you can do everything you'd love to do in your days. It was good! Can you make that easier to measure out please. In this guide, you’ll get the five surprising habits to have more energetic and happier days. So you'll feel energised after you enjoy a slice (or two!). Just blend or process the mixture as long as you can for a smoother, creamier final cheesecake. So let me make this clear: here ye, here ye, these here Vegan Blueberry Cheesecake Bites with Oatmeal Crust taste NOTHING like a classic New York Cheesecake. You can also adjust the water depending on how runny you'd like it. In a food processor, with the S blade attachment, add almonds, desiccated coconut, maple syrup, melted coconut and vanilla. Your email address will not be published. This vegan blueberry cheesecake is the perfect guilt-free treat. Add your soaked dates, along with your almonds and salt, to a food processor and process until they form a ball of dough (you may need to scrape down the sides a few times depending on your machine). Remove the cake pan from the freezer and pour the blueberry cheesecake batter. I have tons of pecans and I don’t eat almonds. Note: we believe that your email inbox is a sacred place and promise to never misuse your information or send you spam. Here I share plant-based versions of all your favorite recipes, while also throwing in something new now and then. VEGAN BLUEBERRY CHEESECAKE INGREDIENTS NOTES. Add almonds, soaked dates and salt to a food processor, and process for about 3-5 minutes, or until mixture sticks together into 1 lump. If it starts sticking to your fingers, just wet them with a bit of water. Set aside. I wanted to give you a cheesecake that I felt was worthy of sharing, and quite honestly, a cheesecake that would be worthwhile your time making. Enjoy the recipe , XOXO Carine, Your email address will not be published. Cover and place in the freezer to set. This Vegan Blueberry Cheesecake is no different. Place all the cream layer ingredients in a food processor and blend until smooth. Pro tip: make sure to blend the cashew filling as long as you can. I’ve seen a lot of vegan cheesecakes made with tofu or vegan cream cheese, but you would be surprised how incredibly creamy cashews can be once soaked and blended; I keep coming back to using them in my cheesecakes over anything else! It’s perfect to serve on warm days as a cool, sweet dessert. Next, add your cashews (soaked for a couple hours or at least 15-20 minutes in warm water), coconut cream, 1/2 cup maple syrup, vanilla extract and lemon juice to the food processor (or blender), and blend until smooth – this may take a few minutes. The accuracy of this information is not guaranteed. It was easy to make and tasted great! Step 7: Slice, serve your vegan blueberry cheesecake topped with some fresh blueberries and enjoy! They support good brain function and help reduce inflammation. A no-bake vegan blueberry cheesecake recipe that’s easy to make with only nourishing ingredients, refined-sugar-free, gluten-free and paleo! Prepare the berry layer. Pour into an extra large … It takes about. After the announcement of level 3 lockdown in New Zealand last week, I created this recipe. Plus they're loaded with antioxidants, and a great source of fibre to help keep you full for ages. During the hottest months of the year, I like to spend as little time in the kitchen possible, especially if I’m going to be making dessert. Leftovers will keep in an air-tight box in the freezer for up to 1 month. However, I always shop broken cashews (cashews pieces) from Indian supermarket to make this recipe. Soak at room temperature, overnight - at least 12 hours. There are the two methods available to you for this. Using cashews will give you the perfect raw vegan cheesecake that’s also gluten free and free of processed ingredients. Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too. 1 cup, 100 grams etc. Then, add some parchment paper to the bottom of your, (if you don’t have one, add plastic wrap or parchment paper to the pan you are using to help lift the cake out once frozen), Making The Creamy Dairy Free Cheesecake Filling, 1/2 Cup Dates, Soaked (in warm water at least 10 minutes), 2 Cups Cashews, Soaked (at least 10 minutes in warm water). Blend until 100% smooth. Step 2: Spoon the base “dough” into your prepared springform or cake pan and press down into an even layer. Instead, I got to work in the kitchen to create this tasty vegan blueberry cheesecake. Thank you so much for sharing this recipe and going into the smallest details which are crucial to get it right! Prepare two clean bowls, add 1 cup of cashews nuts in each bowl and cover each bowl with boiling water. *I used digestive biscuits and they needed the coconut sugar addition. Transfer into a cake tin and press down to form the bottom layer. Lovely. Though how can one reduce the amount of cashew nuts used to make it a bit budget friendly? Thanks much , Unfortunately it won’t hold without oil. Medjool dates are a soft, sweet date that's great for using in baking … Place the base ingredients into a food processor and blend until sticky paste forms. Share this vegan blueberry cheesecake so they too can have a moment of luxury. You can use an immersion blender or food processor to blend the cashew cheesecake mixture. Il y a quelques jours maintenant, je pensais à réaliser un cheesecake puisque ça faisait un petit moment. Vegan Banana Cake with a Chocolate Ganache, Vegan Vanilla Cake with Coconut Cream and Berries, Rolling pin and ziplock bag, or food processor (for crumbling the biscuits). Categories: Vegan Dessert Recipes Tags: blueberry cheesecake, Easy, healthy dessert recipe, quick, vegan blueberry cheesecake, vegan cheesecake. Once cake is set, carefully run a knife around the inside edge of the springform pan to separate the cake from it. Add the blueberries to the food processor along with 2 tablespoons of maple syrup, blend and then pour over vanilla layer. Release the pan and transfer to a plate, also removing the parchment paper. MEDJOOL DATES . Cheesecake! Nutrition information is a rough estimate calculated automatically. Transfer to the fridge to set further for at least 3 hours. I would place a sheet of plastic wrap on the bottom or else you will probably have trouble with it sticking. The method is very similar to many no-bake vegan dessert recipes. Coconut oil give all the texture, cocoa butter will work but it is an oil too and much more expensive.