Blueberry Cheesecake (Vegan)

If there’s one vegan dish that doesn’t require a single ounce of compromising, it might be nut-based cheesecake. It’s got all the fat and flavour of traditional cheesecakes, minus all the negatives that go hand-in-hand with dairy.

I love this recipe in particular so so much. It’s so easy and requires just seven to eight ingredients — anyone can make this!! Zero kitchen experience required. Add in some blueberries and you’ve got a seriously beautiful, crowd-pleasing dessert on your hands.

For this above cake, I used a springform pan measuring 4″ high x 4.75″ in diameter. I also doubled the recipe and made a few extra mini cheesecakes on top of this guy. This bigger pan, however, may have been too large for this recipe because after pouring the batter into the mold and letting it firm up in the fridge for 24-hours, it was still soft to the point where it wouldn’t hold it’s shape. I ended up putting it in the freezer overnight — what you see here is the finished result. I love it cold and still found this 100% satisfying. If you’re going to use a larger pan like this, I’d make sure you’re using super thick coconut cream (for coconut milk) and made add in a bit more coconut oil than the recipe calls for.

Lastly, for the crust, I didn’t have walnuts, so used almonds instead. Any nut will work!

Happy raw baking!!!

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