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Get the Recipe: Paleo Vegan Blueberry Cheesecake
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!
Prep Time
20 mins
Total Time
6 hrs 20 mins
Servings: 12 servings
Calories: 396 kcal
Course:
Dessert
Cuisine:
American
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
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.
Cup of Yum
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
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
% 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.