Vegan Friendly Lemon Blueberry Cheesecake
This eggless, cheeseless cheesecake is the perfect summer dessert using in-season ingredients.
Equipment
- 1 Food Processor A blender would work as well.
Ingredients
For The Crust
- 1 Cup Medjool dates (pits removed)
- 1/2 Cup Vegan cookies of choice (crushed)
- 3/4 Cup Walnuts
- Pinch of salt
For The Filling
- 2 Cups Raw cashews, soaked overnight and drained
- 3/4 Cup Canned full fat coconut milk
- 1/4 Cup Melted coconut oil
- 1/4 Cup Fresh lemon juice
- 2 Tbsp Lemon Zest
- 1 Tsp Vanilla
Blueberry Compote
- 1 1/2 Cup Fresh Blueberries
- 2 Tbsp Water
- 1/4 Cup Icing Sugar
- 12 Tsp Lemon Juice
Instructions
Making The Crust
- Line your cheesecake pan, or round cake pan, with parchment paper and set aside.
- Add dates, walnuts, vegan cookies and salt to a food processor and process until it forms a sticky ball. Do not over process
- Press into the bottom of the cake pan and set in the fridge
Making The Filling
- Using your food processor or blender again, add all the ingredients listed for the cheesecake filling until completely smooth
- Pour it into your cake pan over your crust, and spread it out evenly. Set aside
- Set the cheesecake into the fridge to cool for 12 hours or overnight
Making The Compote
- Combine 1/2 cup of blueberries and the other compote ingredients in a saucepan. Cook on medium heat for 10 minutes, then add the remaining blueberries. Cook for another 8 minutes stirring continuously, then set aside to cool for a minute.
- Pour the compote onto your cheesecake. Alternatively, you can cut slices and then pour the compote onto each slice once it's plated.
- Enjoy your cheesecake!