We had Tom’s family over last weekend for lunch, it was the first time that they’d seen our flat since it has been redecorated. I’d never really cooked from them properly- aside from scrambled eggs on numerous occasions, so I wanted to make them something that was tasty but healthy(ish). It felt like the perfect time to try my friend Lizzie’s Dairy Free cheesecake. Although Tom was a little sceptical at first, and worried that if I told them it was vegan, no-one would like it, everyone LOVED it. I’ve actually put it on the blog so quickly because of requests for the recipe!
I adapted the recipe a little from Lizzie’s recipe to make it a little healthier, but full credit for the original goes to her!
No Bake Vegan Blueberry Cheesecake
125g prunes, pitted
3 lemons, juiced
1tsp vanilla extract
175ml maple syrup
100g coconut oil, melted
Soak the cashews in cold water overnight!
Lightly grease a 6inch springform cake tin with a little of the coconut oil and set aside.
In a food processor, blitz together the pecans and prunes until they’re in small pieces and the mixture starts to clump together. Press this into the tin- over the base and up the sides and freeze.
In a small pan, gently melt the sugar and blueberries, then add the cornflour and 2tbsp water, and bring to the boil- simmer for a few mins until the berries start to burst and the mixture thickens. Set aside to cool while you make the rest of the filling.
In a food processor, blitz together the soaked cashews with the lemon juice, vanilla extract, maple syrup and coconut oil. Pulse until smooth.
Pour half of the cashew mixture into the frozen base, swirl through half of the blueberry mixture. Top with remaining cashew cream and the rest of the blueberries. Return to freezer to set for at least 3hrs.
Remove your cheesecake from the freezer between 20-30mins before you want to serve!