Vegan No-Bake Blueberry Cheesecake Recipe

Ingredients

• 1 1/3 cup almond flour
• 2/3 cup coconut flour
• 1/2 cup melted coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon salt
• 3 1/2 cups raw cashews, soaked for at least 4 hours or overnight
• 1 cup full-fat coconut milk
• 2/3 cup maple syrup
• 1/4 cup lemon juice
• 1 tablespoon vanilla extract
• 1 pinch salt
• 1 1/2 cups frozen blueberries
• 1/4 cup water
• 2 tablespoons coconut sugar
• 1/4 teaspoon vanilla extract
• 2 1/4 teaspoons cornstarch
• 2 teaspoons lemon juice

Instructions

1. 1

   Grease a 9-inch springform pan with coconut oil.

2. 2

   To make the crust, place the almond flour, coconut flour, melted coconut oil, maple syrup, and salt in a mixing bowl and stir until well combined and crumbly.

3. 3

   Press the mixture evenly onto the bottom of the greased pan. Set aside.

4. 4

   Begin the cheesecake: Drain and rinse the cashews and place them in a food processor or high speed blender.

5. 5

   Add the coconut milk, maple syrup, lemon juice, vanilla extract, and salt and blend on high until smooth and creamy, about 2 minutes, stopping to scrape down the sides when needed. Add a little more coconut milk, if needed, if the mixture is too thick or not blending smoothly.

6. 6

   Pour the filling into the pan over the crust and level the top with a spatula. Cover and freeze for at least 4 hours, or overnight.

7. 7

   Meanwhile, make the blueberry sauce. Place the blueberries, 1 tablespoon of the water, sugar, and vanilla in a small saucepan on medium and bring to a low boil, stirring occasionally.

8. 8

   While the blueberries are heating, mix the cornstarch, lemon juice, and the rest of the water in a small bowl with a fork until the cornstarch is dissolved.

9. 9

   Add the cornstarch mixture to the blueberries, bring the mixture to a simmer, and cook for another 2-3 minutes, stirring frequently, until thickened. Set aside to cool completely. (The sauce will thicken more as it cools.)

10. 10

    Remove the cheesecake from the freezer and let thaw for 50-60 minutes before serving. (Store the cheesecake in the refrigerator if more time will pass before serving.)

11. 11

    Pour the blueberry sauce on top of the cheesecake, leaving a border around the edges.

12. 12

    Slice and serve. Carefully slide the knife under the crust to separate it from the pan so it doesn’t break. For neater slices, warm the knife under hot water and dry in between cutting slices. Refrigerate leftovers for up to 5 days, or freeze and thaw again for best results.