I’m in love with this Blueberry Cheesecake. It’s incredibly simple, made with just seven ingredients, and is naturally gluten-free, vegan and free from refined sugar.
Here’s a photo to make your mouth water:
I’m not usually a dessert person — since starting this blog Luise has taken on most of the sweets — but this idea popped into my head and I decided to give it a go. I hadn’t made a cheesecake before, but I wanted something simple, delicious and compliant with gluten-free, vegan and refined-sugar-free diets.
Sometimes you have to experiment. Worst case it doesn’t turn out perfectly — most of the time it’s still perfectly edible!
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 a high-powered blender and a cheesecake tin.
If you make this blueberry cheesecake, tag me on social media so I can see your creations!
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, roughly 3 very heaped tablespoons (the thick part from a can of coconut milk)
- 75 g frozen blueberries
Instructions
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I use a 6 x 3 inch cheesecake tin; you can use another shape if you prefer.
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Soak the cashews — overnight is ideal, but 30 minutes in boiling water will work in a pinch.
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Make the base: add the almonds and dates to a food processor and blend into crumbs. Add the tablespoon of water and blend again until the mix is sticky.
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Grease the cheesecake tin with a little coconut oil. Press the nut-and-date mixture into the bottom of the tin, spreading 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 about 5 minutes. If bits stick to the sides, stop and push them down, and add a tablespoon or two 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 of frozen blueberries randomly inside (about 25 g).
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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. Once soft, mash with a fork and spoon the berries and a little of their juice over the top of the cake. If the berries release a lot of juice, don’t pour all of it on — just enough to create a topping.
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Freeze the cheesecake for about 3 hours, until set.
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Gently remove the cheesecake from the tin and serve.
Notes
