Irresistible Vegan And Gluten-Free Blueberry Cheesecake

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Irresistible Vegan And Gluten-Free Blueberry Cheesecake Recipe

You are now ready to let this chocolate dessert melt in your mouth! Enjoy!

Please scroll down below to see the full printable recipe for this delicious dessert recipe!


 

Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Print Recipe
Irresistible Vegan And Gluten-Free Blueberry Cheesecake Recipe
Servings
Ingredients
For the base
  • 1 cup OR 125 gr walnuts
  • 1/2 cup OR 50 gr coconut shreds
  • 1 cup OR 175 gr pitted dates
  • 1 teaspoon of vanilla extract or vanilla powder
  • pinch of salt
For the blueberry layer
  • 2 cups OR 300 gr of cashews, soaked for 8 hours
  • 1 tbsp of vanilla extract or 1 tsp of vanilla powder
  • 1/4 cup OR 52 gr coconut oil melted
  • 1 lemon juiced
  • 1/3 cup OR 113 ml of maple syrup
  • 1 can coconut milk (the creamy stuff at the top of a can)
  • 1 cup blueberries (reserve some for inside)
Blueberry jam on top
  • 1 cup blueberries
  • 1/2 cup sugar
Servings
Ingredients
For the base
  • 1 cup OR 125 gr walnuts
  • 1/2 cup OR 50 gr coconut shreds
  • 1 cup OR 175 gr pitted dates
  • 1 teaspoon of vanilla extract or vanilla powder
  • pinch of salt
For the blueberry layer
  • 2 cups OR 300 gr of cashews, soaked for 8 hours
  • 1 tbsp of vanilla extract or 1 tsp of vanilla powder
  • 1/4 cup OR 52 gr coconut oil melted
  • 1 lemon juiced
  • 1/3 cup OR 113 ml of maple syrup
  • 1 can coconut milk (the creamy stuff at the top of a can)
  • 1 cup blueberries (reserve some for inside)
Blueberry jam on top
  • 1 cup blueberries
  • 1/2 cup sugar
Instructions
  1. Step 1 : In a high speed food processor or blender, blend the mixed nuts, dates, coconut, vanilla and salt (it should form a sticky dough). Press the dough into the base of the cake pan and smooth it out with you fingers or with the back of a spoon. Place in the freezer while you prepare the “cheesecake” layer.
  2. Step 2 : Drain and rinse the cashews and place them in the blender. Add vanilla, melted coconut oil, lemon juice, and coconut milk, blueberries, maple syrup and blend on high until you’ve got a smooth consistency.
  3. Step 3 : Pour over the first layer of your cake and add few blueberries into the cheesecake. Then pop it back in the freezer for 1-2 hours to set. Take the cake out to defrost slightly about 20-30 minutes before you’re going to serve it.
  4. Step 4 : Make blueberry jam, in a pot add blueberries and sugar and cook for 15-20 min on low heat until jammy consistency. Decorate the finished cake with blueberry jam and berries. Enjoy!
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