Description
A creamy, no-bake vegan cheesecake with a velvety coconut-cashew filling topped with a vibrant blueberry compote.
Ingredients
Scale
- 1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
- 1 cup full-fat coconut milk
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
- 1 ½ cups fresh blueberries
- 1 cup pitted dates
- 1 cup almonds
- Pinch of salt
Instructions
- Drain soaked cashews and rinse.
- Line the base and sides of a 9-inch springform pan with parchment paper.
- In a food processor, pulse the almonds until finely ground.
- Add pitted dates and a pinch of salt; pulse until crumbly.
- Press the mixture into the bottom of the lined pan and place in the freezer.
- In a blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt; blend until smooth.
- Pour the filling over the chilled crust, smoothing the top with a spatula.
- Refrigerate for at least 6 hours or overnight until firm.
- In a small saucepan, add 1 ½ cups blueberries and a tablespoon of maple syrup; heat until soft.
- Let the blueberry compote cool, then spoon over the cheesecake.
- Slice and serve.
Notes
Best served chilled for a refreshing dessert experience. Can be made a day in advance for enhanced flavor.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 25g
- Sodium: 30mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 9.7g
- Cholesterol: 0mg