Vegan No-Bake Blueberry Cheesecake

So here I am again with the cheesecake, but then again why not? I mean like most people like cheesecake and if they don’t I think there’s something wrong with them. We went out this weekend to eat at a place that serves raw cheesecake but at the time we were there it wasn’t ready yet so had to have a blackberry crepe instead and it was really good. So maybe that’s why I’m craving cheesecake.

 

Vegan No-Bake Blueberry Cheesecake

Vegan No-Bake Blueberry Cheesecake

by Laura Friendly

Prep Time: 35 minutes

Chill Time: 1 1/2 hours

Blueberry Topping

by Laura Friendly

Prep Time: 10 minutes

  • 1 pint blueberries
  • 4 tbsp sugar
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 2 tbsp cold water
  • 1 tbsp cornstarch
  • 1/2 cup additional blueberries
  1. In a small nonstick saucepan, add blueberries, sugar, lemon juice and salt.
  2. Simmer over medium heat for about 5 minutes, until the blueberries begin to break down.
  3. In a small bowl, whisk together cold water and cornstarch, until the cornstarch is dissolved.
  4. Slowly add the cornstarch mixture into the blueberries, stirring continuously. Continue to stir until the blueberries have thicken up a bit (about 2 minutes).
  5. Cool completely and add in the additional 1/2 cup blueberries.

GF & DF Crust

by Laura Friendly

Prep Time: 15 minutes

  • 8-oz. gluten-free, vegan, hard cookies (makes 2 cups crushed)
  • 5 tbsp melted vegan butter
  1. In a food processor, add the cookies and pulse until they become a coarse meal.
  2. Add in the melted vegan butter and pulse until the mixture starts to mold together.
  3. Transfer mixture into a 9-in. springform pan. Press the mixture into the bottom of the pan and about 1.5-in. up the sides.
  4. Place pan into the freezer and allow to chill before adding the filling (about 10 minutes).

Cheesecake Filling

by Laura Friendly

Prep Time: 10 minutes

  • 2 cups raw cashews (soaked overnight, drained)
  • 1 package firm tofu
  • 2/3 cup coconut oil, melted
  • 1 cup organic, gluten-free, powdered sugar
  • 5 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp xanthan gum
  1. In a blender or food processor, add cashews, tofu and coconut oil. Blend until the mixture is very smooth.
  2. Add in powdered sugar, lemon juice and salt. Blend well, then taste to determine if more sugar or lemon juice is needed.
  3. With the blender/food processor running, add in xanthan gum and process until the mixture thickens up.
  4. Pour into the chilled pie crust, smoothing out the top. Chill in the refrigerator for about 45 minutes.
  5. Top with blueberry mixture and chill for an additional 45 minutes (or overnight).
  6. Before serving, gently run a knife around the edge of the springform pan, before unlocking it.
admin (2351 Posts)

I decided to go on a vegan diet after watching Forks ove Knives and seeing how people had changed their health by eating a plant based diet. Having heart problems I thought this was a very good choice.


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