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Vegan Blueberry Cheesecake

Alla's Yummy Food
Alla's Yummy Food
Alla's Yummy Food
  • Recipe by: Alla's Yummy Food
  • Alla creates easy step-by-step video tutorials that make it convenient for anybody to make great dishes at home. Originally from Latvia, Alla creates many Russian, Latvian & other Eastern European dishes as well as various desserts and much more!
Serves 4 - 8
Prep time: 8min
Cooking time: 15min

This blueberry vegan and gluten free cheesecake tastes so good. Like other vegan cheesecakes, this one is made using cashews for the creamy 'cheese' topping! If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, you wouldn’t be the first. Most people are skeptical, until they try it!

Paired with coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla, it makes a pretty damn close replica to the cheesecake you know and love. This cheesecake will not only satisfy your sweet tooth, but give you nutrients. You can make this recipe in individual ramekins or as a whole cake! 

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Method
  • 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 “cheese” layer.

  • 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.

    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.

    To make the raw jame, puree the blueberries by mashing with a fork or potato masher, or blend with a blender or food processor (the longer you blend, the more jelly-like the end consistency will be). Add the chia seeds and lemon juice. Check by tasting if you wish to add the maple syrup. Combine all ingredients thoroughly. Place in the fridge for at least 1 hour to set..

  • 5.

    Decorate the finished cake with blueberry jam and berries

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