Paleo Vegan Blueberry Cheesecake
User Reviews
5
Paleo Vegan Blueberry Cheesecake
Description
The crust combines ground nuts and almond flour with sweet dates and coconut oil, pressed into an 8-inch springform pan to create a firm base. The filling is made by blending soaked cashews, coconut cream, coconut oil, maple syrup, lemon juice and zest, and vanilla extract into a smooth mixture. Half of this filling is poured onto the crust and frozen to set.
To add a fresh fruit dimension, blueberries are incorporated into the remaining filling and layered on top of the first layer in the pan before refreezing. The topping consists of blended blueberries, poppy seeds, and lemon juice, which adds texture and bright acidity. The cheesecake is frozen until firm and should be thawed briefly before slicing to serve a creamy but stable dessert.
This dessert combines the natural sweetness of dates and maple syrup with the fresh tartness of blueberries, balancing richness from nuts and coconut. The process of layering and freezing each component creates distinct textures from the crumbly crust to the smooth filling and fresh fruit topping. Leftovers keep well in the freezer for up to one month.
Cashews must be soaked ahead for at least six hours to achieve a creamy filling. The crust can use a mixture of pecans and walnuts, but other nuts may be substituted based on preference or availability.
Ingredients
Bottom Cheesecake Crust
- 3/4 cup nuts
- 3/4 cup almond flour
- 4 dates pitted
- 3 tbsp coconut oil room temperature
- queeze 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 blueberries fresh
Blueberry Topping
- 1 1/4 cups blueberries fresh
- 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.
Notes
- Soak cashews for at least 6 hours before blending and rinse before use to ensure creaminess.
- Press the crumbly crust mixture evenly into the springform pan for a uniform base.
- Freeze each cheesecake layer fully before adding the next to maintain defined layers.
- Store leftover cheesecake in the freezer for up to one month to preserve freshness.
- Allow the cheesecake to thaw on the countertop for 5 to 10 minutes before slicing and serving for optimal texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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