Vegan Blueberry Cheesecake
Vegan Dessert Recipe65 Mins
- For the base:
- 70g oats
- 35g almonds
- 175g dried Medjool dates
- 1 tbsp water
- pinch of salt
- For the cheescake:
- 300g soaked cashews
- 1 can chickpeas, drained and rinsed
- 1 tsp vanilla extract
- 2 tbsp almond butter
- zest of 2 lemons
- juice of 1 and a half lemon
- 45g maple syrup
- 2 tbsp apple cider vinegar
- 400ml full-fat coconut milk
- 2 tbsp cornflour
- For the blueberry sauce:
- 200g blueberries, frozen or fresh
- 70ml fresh orange juice
- 1 tbsp cornflour
For the crust, place the oats and almonds in a high-speed blender or food processor and pulse until you have a fine flour.
Add the remaining crust ingredients and blend until you have a sticky dough.
Grease and line an 8-inch cake tin with baking paper and press the dough into the bottom of the tin.
Use your fingers and eventually a bit of water to evenly press it down and put in the fridge to chill.
Preheat the oven to gas mark 3 / 160C / 140C fan / 320F.
Prepare the filling by simply adding all ingredients to the blender and mixing on medium speed until smooth (use your tamper tool to mash it down).
Once smooth, pour the filling over the crust and place in the oven for 50-55 minutes. If you see the surface is browning too fast, make sure to turn the cake once in a while so it browns evenly.
Once it's done, take it out, let cool down and store in the fridge overnight (it will firm up).
Once ready, prepare the blueberry sauce. Add all the ingredients into a small sauce pan, bring to a simmer over medium heat and let cook for 5 minutes.
Stir once in a while and serve on top of the cheesecake. You can prepare this in advance and even reduce the amount of orange juice used and add the blueberry sauce to the cheesecake filling.