Vegan Blueberry-Lemon Cheesecake

Fresh lemon creme, juicy blueberries and a nutty crust - this vegan, gluten-free and almost raw blueberry-lemon cheesecake will make everyone beg for another slice.

I have made several (raw) vegan cheesecakes, but this one is the best I've had! Seriously. The combination of blueberries and lemon is simply refreshing and delicious, it's hard to stop after just one slice. It's hard to believe that you will need only 10 ingredients (!) to make this amazing cake - and you won't even need an oven. The preparation will take a while, but there is very little active "cooking" time - and you won't regret waiting so much time once you take the first bite. While the cashews are soaking and while the cheesecake is hardening in the freezer, you have ample of time to do groceries, take your dog for a walk or clean the house. Or simply do one of these steps over night.

Let's start with the crust. It's made of walnuts, shredded coconut, raisins and a pinch of salt. That's it. I decided to use raisins instead of dates for this one, as the ingredients for this cake are already pretty expensive, so let's skip the dates and go for the (cheaper) raisins. Not a fan of raisins? No problem, you won't taste them, I promise. And if you or someone you want to share this cake with is a very picky eater, simple swap the raisins for dates.

Next: the creme. Of course, you've got to have cashews in an awesome (raw) vegan cheesecake. Cashews make this cake super creamy - don't even think about using almonds or other nuts. It won't work. Now let's add some lemon juice and zest for a bit of that tartness and freshness (and because blueberries and lemon is a match made in heaven); agave syrup for sweetness, some coconut oil - you don't want your cheesecake to fall apart -, blend it all up and that's it. Oh wait, let's not forget the blueberries on top. Time to dig in!

If you try this recipe, let me know in the comments below. Also, tag a photo (#veggiejam) on instagram if you like.

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Recipe

Vegan Blueberry-Lemon Cheesecake

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• Prep Time: 420 minutes
• Cook Time: 15 minutes
• Total Time: 435 minutes
• Yield: 10 servings 1x

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Description

Fresh lemon creme, juicy blueberries and a nutty crust - this vegan, gluten-free and almost raw blueberry-lemon cheesecake will have everyone beg for another slice.

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Ingredients

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Crust

• 1 ½ cups walnuts (150 g)
• ⅓ cup shredded unsweetened coconut (30 g)
• ⅓ cup raisins (45 g)
• 1 pinch of salt

Cheesecake

• 1 ⅓ cups cashews (200 g)
• 2 cups frozen blueberries, lightly thawed (240 g)
• ½ cup freshly squeezed lemon juice (from 2-3 lemons)
• 1 tsp lemon zest ((optional))
• ½ cup agave syrup (160 g)
• ½ cup coconut oil, melted

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Instructions

1. Soak the cashews in warm/hot water for at least 2 hours.
2. Process the ingredients for the crust in a food processor till it's come together to a slightly sticky mixture. Transfer to a Ø 18 cm (7 inch) greased cake springform pan and press down. Place in the freezer.
3. For the cheesecake layer, drain the casews and blend with the remaing ingredients (except for the blueberries) until creamy.
4. Pour over the crust and even out with a spatula. Now sprinkle the blueberries and the juices on top and slightly press down.
5. Place the cake in the freezer for at least 5 hours. Shortly (15-20 min) before serving, take the cake out to let the berries thaw a bit.
6. Keep leftovers in the freezer or fridge.

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