Vegan Blueberry Cheesecake
Indulge in the creamy, dreamy perfection of this Vegan Blueberry Cheesecake, a no-bake dessert that's as wholesome as it is delicious. Made with a naturally sweet almond-date crust and a silky filling crafted from soaked cashews, coconut oil, and a hint of maple syrup, this plant-based cheesecake delivers rich flavor and luscious texture without any dairy. Topped with a vibrant homemade blueberry compote, it's a feast for the eyes and the palate. Perfect for satisfying your sweet tooth or impressing guests, this easy-to-make treat is gluten-free, refined sugar-free, and ideal for any occasion. Ready in just 30 minutes of prep time and set to perfection in the freezer, this vegan delight is a showstopper you'll savor slice after slice.
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Recipe Information
Ingredients
- 2 cups raw cashews
- 1.5 cups almond flour
- 1 cup dates
- 1 cup coconut oil
- 0.5 cup maple syrup
- 0.25 cup lemon juice
- 2 teaspoons vanilla extract
- 2 cups blueberries
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Soak the raw cashews in hot water for at least 1 hour to soften them. Drain and rinse well.
In a food processor, combine the almond flour and pitted dates. Blend until the mixture becomes crumbly and starts to stick together.
Line the bottom of a 9-inch springform pan with parchment paper and press the almond-date mixture evenly to form the crust.
In a blender, combine the soaked cashews, half a cup of melted coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
Pour the cashew mixture over the crust in the springform pan and smooth the top with a spatula.
Place the cheesecake in the freezer for about 4 hours to set.
To make the blueberry compote, add the blueberries to a small saucepan over medium heat. Cook until they start to release their juices.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the cooking blueberries and stir until the mixture thickens, about 2 minutes.
Allow the blueberry compote to cool slightly before spreading it over the set cheesecake.
Once the cheesecake and topping are fully set, remove from the freezer and gently release it from the springform pan.
Let the cheesecake sit at room temperature for about 15-20 minutes before slicing. Serve and enjoy!
Nutrition Facts
Calories |
5167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 395.3 g | 507% | |
| Saturated Fat | 207.6 g | 1038% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 378.7 g | 138% | |
| Dietary Fiber | 43.5 g | 155% | |
| Total Sugars | 246.2 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2541 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
