I am in love with this Blueberry Cheesecake. It is really simple to make with only 7 ingredients that are naturally gluten free, vegan and refined sugar free.
Here’s a photo to get you drooling already:
I am far from a dessert person and since opening this blog Luise has helped me with most of the desserts as I just don’t really enjoy making them as much as dinners.
This idea just randomly came to me and I thought why not, lets give it a try. I had never made a cheesecake before but had some idea on a way to make it simple but tasty along with being gluten free, vegan and refined sugar free!
Sometimes you just have to give things a try and worst case it fails, most of the time you will still be able to eat it somehow!
Give this a try, it’s a total crowd pleaser and the perfect dessert to WOW friends and family!!!
You will need a Food processor or high powered blender and a cheesecake tin, the one I use is linked in the recipe below
Creating this blueberry cheesecake? Don’t forget to tag me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW so I can see what you create! Want to save it for later then pin it on Pinterest @healthylivingJW .
On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!
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. Coconut fat is the thick part in the top half of the a coconut milk can
- 75 g frozen blueberries
Instructions
- I use this 6x3inch cheesecake tin, you can try with others if you wish for a different shape
- Soak the cashews, I like to soak mine overnight, but 30 minutes in boiling water will be enough
- First make the base by adding the almonds and dates into the food processor and blend into crumbs, then add the water and blitz again to make it sticky
- Grease the cheesecake tin with coconut oil then place the nut mix into the bottom and press down until evenly spread
- Drain the soaked cashews and add to the food processor along with the lemon juice, maple syrup and coconut fat and blend until very smooth (this can take about 5 minutes, make sure to press the leftover bits on the side down to make the whole mix smooth) add a few tbsp of water if it's struggling!
- Pour half the mixture on top of the base
- Add a handful of frozen blueberries randomly inside (roughly 25g)
- Pour the rest of the mix on top
- Now defrost roughly 50g of frozen blueberries in a pan over a medium heat, once defrosted mash with a fork and pour across the top of the cake (if there is a lot of juice then don’t pour all the juice over).
- Freeze for 3 hours
- Gently remove from the cheesecake tin and it's ready to serve!
Notes
9 reviews
So I’m hoping you can help me with an ingredient swap. My sister in law is allergic to cashews (an also can’t do dairy in any form) – is there something other than cashews or other nuts (to which she’s also allergic) that could be added to the filling? Because it looks delicious!!
Hey Sabrina, that’s a very tricky one and I am not sure how to do that myself yet I’m afraid. I will have a think about how it could be done and maybe create a nut free vegan cheesecake recipe once I have figured it out 🙂
Hi James, so is this meant to be eaten frozen or does it require defrosting before serving?? X
Hey Aimee,
Thanks for the question.
I simply freeze it as per the instructions above. If you wish then you can allow it to sit on the side at room temperature for 15-30 minutes to lightly thaw out if you wish.
Hope that helps, let me know how you get on 🙂
James
Looks fantastic, going to make this for Christmas.
Can I use flaked almonds? I have about 100g.
Thanks
Hi Lee,
Thanks for the kind comment!
No, I don’t think flaked almonds would work the same as they wouldn’t create the base very well so stick to blending full almonds.
Hope that helps and please let me know how it goes!
James