I’m totally in love with this blueberry cheesecake. It’s incredibly simple to make with just seven ingredients, and it’s naturally gluten-free, vegan, and free from refined sugar.
Here’s a photo to get you drooling already:
I’m not usually a dessert person, and since starting this blog Luise has helped with many of the sweet recipes because I prefer making dinners. This idea popped into my head one day and I thought, why not try it? I’d never made a cheesecake before but I wanted something easy, tasty and aligned with gluten-free, vegan, and refined-sugar-free principles.
Sometimes you just have to try new things — if it fails you can usually still eat the result, and most of the time it works out great!
Give this a try — it’s a crowd-pleaser and the perfect dessert to WOW friends and family!
You’ll need a food processor or high-powered blender and a cheesecake tin to make this. I use a 6 x 3-inch tin for the recipe below.
If you make this blueberry cheesecake, tag me on Instagram @healthylivingjames or on Twitter @healthylivingJW so I can see your creations. If you want to save it for later, pin the image to your Pinterest board.
On Pinterest? Save the photo below so you can come back to the recipe later!
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, or roughly 3 very heaped tablespoons (the thick part from the top of 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 shape if you prefer.
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Soak the cashews — overnight is best, but 30 minutes in boiling water will work if you’re short on time.
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Make the base: add the almonds and dates to a food processor and blend until crumb-like, then add the water and blend until the mixture becomes sticky.
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Grease the cheesecake tin with a little coconut oil, press the nut-date mixture into the bottom and spread it evenly.
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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. Scrape down the sides and 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 (about 25 g) of frozen blueberries randomly into the filling.
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Pour the remaining cashew mixture on top and smooth the surface.
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Defrost the remaining 50 g of frozen blueberries in a pan over medium heat, mash them with a fork and spoon the mashed berries (but not excess juice) over the top of the cheesecake.
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Freeze the cheesecake for about 3 hours.
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Gently remove the cake from the tin and serve.
Notes
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
