💙 How to Make Blueberry Vegan Cheesecake

by Gaura Tibbitts

Blueberry Vegan Cheesecake

A delicious twist on classic baked cheesecake.

Do you want to know the secret of making Blueberry Vegan Cheesecake?

I asked my good friend Chef Radha Ickrath to share her secret with us. Radha and I grew up together in Berry, France where blueberries are called myrtilles.

Chef Radha Ickrath

One of my dad's favorite desserts is the classic German baked cheesecake. On June 15th my father celebrated his 80th birthday. So I decided to bake him a cheesecake from home in his honor.

Previously I had always baked a classic cheesecake, but I wanted to try something lighter and I came across a vegan cheesecake recipe that inspired, I tweaked it slightly and I was really happy with the outcome. My grandkids and I celebrated at home and sent grandpa photos, the kids loved it and surprisingly it tastes like the real deal. Super light and easy to digest.

Read on to learn how to make this delicious Blueberry Vegan Cheesecake.

The secret to making Blue Berry Vegan Cheesecake is: "make it creamy so the combination of cashews and coconut cream."

INGREDIENTS

  • Rolled oats
  • Raw almonds
  • Salt
  • Coconut sugar
  • Coconut oil
  • Cocoa butter
  • Raw Cashews
  • Raw macadamia nuts
  • Vegan cream cheese or silken tofu
  • Coconut cream
  • Corn starch
  • Vanilla
  • Maple syrup
  • Coconut sugar
  • Lemon or lime juice and rind

Equipment

  • 18 cm spring cake form
  • Blender/food processor

Directions

CRUST

3/4 cup gluten-free (if available) rolled oats
3/4 cup raw almonds
1/4 tsp salt
2 Tbsp coconut sugar
2 Tbsp coconut oil
2 Tbsp cocoa butter

Preparation

Place ingredients into a high-speed blender. Process until it becomes a dough-like consistency. Place dough into the spring cake form and press down and up 1 1/2 cm around the edges. Bake 15 min - 20mins at 350 degrees.

Remove from the oven.

FILLING

  • 1/2 cup cashew
  • 1/2 cup macadamias
  • Soak in boiled water for 20 min
  • Drain nuts and put into blender/ food processor
  • 300 gram silken tofu / or vegan cream cheese
  • 1/2 cup coconut cream
  • 1 1/2 Tbsp cornstarch
  • 2 tsp vanilla extract
  • 2/3 cup maple syrup
  • 1 Tbsp cocoa butter/ or coconut oil
  • 1 Tbsp lemon or lime zest
  • 2 Tbsp lemon or lime juice
  • 1/8 tsp salt
Preparation

Place ingredients into blender and process till smooth. Place mix into pie crust and bake for 50 to 60 min on 325 degrees.

1 cup fresh blueberries in the cheesecake mix

JAM FOR TOPPING

      • 1 cup frozen blueberries
      • 1/4 cup water
      • 1/3 cup maple syrup
      • Juice of one lemon /lime
      • 2 tsp corn starch

Preparation

Place water, lime juice, blueberries, and maple syrup in a pot bring to boil add corn starch and reduce heat cook for up to 10 minutes or low heat. Place jam on top of cooled down cheesecake. Do not cover and place back into the fridge.

Leave overnight in the fridge, decorate with fresh blueberries and lime.

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