Get the Recipe: Paleo Vegan Blueberry Cheesecake
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5.0
27 reviews
Excellent
Get the Recipe: Paleo Vegan Blueberry Cheesecake
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This Paleo Vegan Blueberry Cheesecake has the best layers and flavors! The bottom crust is crispy, chewy and hearty. The cheesecake layers are extremely smooth and creamy. A little blueberry topping is sweet and delicious!
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Ingredients
Bottom Cheesecake Crust
- 3/4 cup nuts
- 3/4 cup almond flour
- 4 dates pitted
- 3 tbsp coconut oil room temperature
- squeeze lemon juice
Cheesecake Layers
- 2.5 cups cashews soaked in water 6+ hours
- 2/3 cup coconut cream
- 1/4 cup coconut oil room temperature
- 1/4 cup maple syrup
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1 tsp vanilla extract
- 1/3 cup fresh blueberries
Blueberry Topping
- 1 1/4 cups fresh blueberries
- 1 tbsp poppy seeds
- 1 tsp lemon juice
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Instructions
- First, line the bottom of an 8 inch springform pan with parchment paper. Set aside.
- Then, make the bottom crust. Add all crust ingredients to a blender and blend until combined. Mixture will be crumbly.
- Press this mixture into the bottom of the lined pan. Set aside.
- To make cheesecake filling, add all ingredients (except blueberries) to a clean blender. Blend until smooth. Scrape down the sides of the blender with a spatula and continue blending until smooth.
- Next, pour HALF of this mixture onto bottom crust in pan. Place pan in freezer.
- Then add blueberries to the remaining half of the cheesecake mixture that's in the blender. Blend until smooth.
- Pour this mixture into the pan. Place back in freezer.
- To make the topping, blend the topping ingredients together. Then, pour this into the pan.
- Freeze for at least 2 hours or until completely frozen.
- To serve, allow cheesecake to thaw on the countertop for 5 to 10 minutes or until able to cut through.
Notes
- Soak cashews at least 6 hours. Then, rinse and pat dry before using.
- The crust will be crumbly. Press this mixture into the springform pan in one even layer.
- I used a mixture of pecans and walnuts for the crust.
- Freeze each layer before adding the next layer on top.
- Freeze completely through before slicing and serving.
- Store leftovers in the freezer for up to 1 month.
- Thaw for 5 to 10 minutes on countertop before eating.
Nutrition Information
Show Details
Calories
396kcal
(20%)
Carbohydrates
22g
(7%)
Protein
9g
(18%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Sodium
6mg
(0%)
Potassium
328mg
(9%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
12IU
(0%)
Vitamin C
3mg
(3%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Sodium | 6mg | 0% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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