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3 Layered Vegan Blueberry Cheesecake 1
Sweets & Snacks,  Dairy Free,  Gluten Free,  Vegan

3 Layered Vegan Blueberry Cheesecake

A recipe for a 3 Layered Vegan Blueberry Cheesecake, with creamy cashew layers and a coconut and almond gluten-free base. 

Did you know that you can make a vegan cheesecake with soaked and blended cashews?

Once soaked overnight and then blended in a food processor, with coconut cream, maple syrup and lemon juice, the cashews become soft and creamy – just like cheese!

3 Layered Vegan Blueberry Cheesecake 3

The base is made from a combo of coconut and almond flour, maple syrup and coconut oil, which is baked beforehand.  

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3 Layered Vegan Blueberry Cheesecake

3 Layered Vegan Blueberry Cheesecake

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3 Layered Vegan Blueberry Cheesecake 11

3 Layered Vegan Blueberry Cheesecake

To make this Cheesecake, you will need the following ingredients:

This vegan blueberry cheesecake is definitely going to be a new favourite if you’re trying to avoid dairy and gluten but still love cheesecake.

This is part 1 of a 3 part recipe series with fellow blogger friend and cake queen @miss_luckypony that we’re calling Naughty & Nice. Check out the naughty version of this Cheesecake over on her blog.

Enjoy,

Cat

3 Layered Vegan Blueberry Cheesecake

A recipe for a 3 Layered Vegan Blueberry Cheesecake, with creamy cashew layers and a coconut and almond gluten-free base.
Servings 6

Equipment

  • 24cm Springform Cake Pan
  • Food Processor

Ingredients

FOR BASE:

  • 1 cup coconut flour
  • 1 cup almond flour
  • 5 tbsp. maple syrup
  • 1 cup coconut oil melted

FILLING:

  • 3 cups raw cashews soaked overnight
  • 1 teaspoon vanilla essence
  • 5 lemons juiced
  • 4 tbsp. maple syrup
  • ½ cup Simple Truth coconut water
  • 1/2 cup coconut cream (the solid portion in a full-fat can)
  • 2 tablespoons melted coconut oil
  • 1 cup fresh blueberries plus more for garnish
  • 1 bag Simple Truth Salted Caramel Coconut Chips

Instructions

  • Soak cashews overnight in warm but not hot water. In the morning, drain, rinse with cold water, and set aside.
  • Line the bottom of a springform pan with baking paper, trace the bottom and cut out, and insert in the pan.
  • Mix your crust ingredients in a bowl until well combined - it should be crumbly but sticky if you press it together. Using your hands press this mix into the bottom of the pan, making sure to spread it evenly and flat.
  • Bake for 20 minutes at 180C or until golden brown.

To make the Cashew Cream Cheese Layers

  • Keep in mind we will be dividing the mixture we are about to make into two layers. To make the first layer of filling, add all cashews, vanilla, coconut water, lemon juice, coconut oil, and 1/2 cup of the coconut cream into a food processor.
  • Blend on low and slowly increase. Continue blending until very smooth, depending on your blender, this may take a while, scrape the sides if you need to.
  • Once smooth, scoop half of the mixture onto the crust, spread evenly and freeze for 30 minutes.
  • After 30 minutes, make the blueberry layer by adding the blueberries into the blender with the rest of the cashew cream. Blend well, until everything is fully incorporated and no lumps remain. Pour the blueberry layer over the white layer and spread evenly. Place back in the freezer.
  • Freeze whole cake for two hours and cake will be set. Remove from the freezer for 30 minutes before eating. Top with additional berries and coconut chips.

This post is proudly sponsored by Checkers 

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