Almond Blueberry Vegan Cheesecake
Almond Blueberry Vegan Cheesecake
This Almond Blueberry Vegan Cheesecake is super creamy, with a delicious blueberry jam swirled in.
Course Dessert
Cuisine Paleo, vegan
Keyword cheesecake
Prep Time 30 minutes
Servings 12 people
Calories 450 kcal
Blueberry Jam
Vegan Cheesecake Crust
You can prepare a pan by lining it with parchment paper on the bottom and on the sides, which will make easier to remove the cheesecake from the pan later.
Add all ingredients to a food processor.
Process mixture until well combined.
Pour it onto a 8” springform pan.
Press it down to evenly coat the bottom of the pan. Make sure you really pack the crust.
Place it in the freezer to firm up.
Blueberry Jam
Mix blueberry, lemon juice (or water), and maple syrup in a small saucepan.
Bring to a gentle boil over medium low heat, stirring.
Let mixture simmer gently for a few minutes, until some blueberries start to pop, and the mixture starts to reduce and get thicker.
Mix cornstarch and water together in a small bowl.
Add cornstarch mixture to pan, keep stirring and simmering over medium low heat for a few minutes, until jam is thick and has a deeper color.
Place in a covered bowl in the fridge until cold.
Divide the jam in half. One half will be processed in the food processor with half of the cheesecake batter. And the other half will be swirled into the batter.
Almond Blueberry Cheesecake
Pour hot boiling water over cashews until they are completely submerged. Let them soak for at least for 4 hours. If you want, you can pour room temperature water over cashews and let them soak
overnight, instead.
Once cashews have soaked, drain them and place in the bowl of a food processor.
Add maple syrup, coconut oil, lemon juice, vanilla and almond extracts, coconut cream, and almond butter to the food processor.
Process for a few minutes, scraping in between. You want to process it for a long time so the cheesecake will be super creamy.
Divide the batter in two. Leave half of the batter in the food processor. Add half of the blueberry jam to the food processor. Process both together until the mixture is smooth.
Coconut Whipped cream
Place the coconut cream can in the fridge overnight, or for a few hours, until the cream is very cold and solid.
Open the can and discard the water.
Whip coconut cream with an electric mixer, on high speed, for a couple of minutes.
If desired, you may add sweetener to the whipped cream. You could add a little bit of maple syrup, minding the texture of the cream, since the maple syrup is liquid and will affect it.
You may add powdered sugar but it won’t be paleo any longer, but will still be vegan.
I didn’t add any sweetener, because the cheesecake is sweet and delicious enough.
To assemble
Pour some of the plain cheesecake batter over chilled crust.
Spread it around.
Top with some of the blueberry cheesecake batter.
Keep alternating and pouring a bit of each batter at a time, to get a zebra marbled effect.
Spread the blueberry jam around the top of the cheesecake.
Use a knife to gently swirl the blueberry jam around. Don’t over swirl or you will mix the cheesecake
batters too much and they will lose the marble effect.
Smooth out the top with a small offset spatula.
Cover bowl with plastic wrap. Place it in the freezer to set for at least 4 hours.
As soon as cheesecake has chilled through, you can decorate the top with coconut whipped cream.
*Remember to let cheesecake sit at room temperature for about 20-30 minutes before eating, since it’s frozen, and you want it to soften up a bit.
Store in the freezer for up to 1 month, well covered.
You can also store it in the fridge for up to 5 days.
This Almond Blueberry Vegan Cheesecake is super creamy, with a delicious blueberry jam swirled in.
Course Dessert
Cuisine Paleo, vegan
Keyword cheesecake
Prep Time 30 minutes
Servings 12 people
Calories 450 kcal
Ingredients
- Vegan Cheesecake Crust
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 tablespoons flax seeds
- 1/2 cup chopped medjool dates 80 grams, about 4 dates
- 3 tablespoons maple syrup
- 1 tablespoon coconut butter
Blueberry Jam
- 10 oz blueberries frozen or fresh about 2 cups
- 3-4 tablespoons maple syrup
- 2 tablespoons fresh lemon juice optional, you can add water instead
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- Almond Blueberry Cheesecake
- 3 cups raw cashews
- 1/2 cup -3/4 cup maple syrup depending on how sweet you like it
- 2/3 cup coconut oil melted
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup coconut cream cold
- 1/2 cup almond butter
- Coconut whipped cream
- 1/2 cup coconut cream chilled
- Sweetener of choice
- Get Ingredients Powered by Chicory
Instructions
Vegan Cheesecake Crust
You can prepare a pan by lining it with parchment paper on the bottom and on the sides, which will make easier to remove the cheesecake from the pan later.
Add all ingredients to a food processor.
Process mixture until well combined.
Pour it onto a 8” springform pan.
Press it down to evenly coat the bottom of the pan. Make sure you really pack the crust.
Place it in the freezer to firm up.
Blueberry Jam
Mix blueberry, lemon juice (or water), and maple syrup in a small saucepan.
Bring to a gentle boil over medium low heat, stirring.
Let mixture simmer gently for a few minutes, until some blueberries start to pop, and the mixture starts to reduce and get thicker.
Mix cornstarch and water together in a small bowl.
Add cornstarch mixture to pan, keep stirring and simmering over medium low heat for a few minutes, until jam is thick and has a deeper color.
Place in a covered bowl in the fridge until cold.
Divide the jam in half. One half will be processed in the food processor with half of the cheesecake batter. And the other half will be swirled into the batter.
Almond Blueberry Cheesecake
Pour hot boiling water over cashews until they are completely submerged. Let them soak for at least for 4 hours. If you want, you can pour room temperature water over cashews and let them soak
overnight, instead.
Once cashews have soaked, drain them and place in the bowl of a food processor.
Add maple syrup, coconut oil, lemon juice, vanilla and almond extracts, coconut cream, and almond butter to the food processor.
Process for a few minutes, scraping in between. You want to process it for a long time so the cheesecake will be super creamy.
Divide the batter in two. Leave half of the batter in the food processor. Add half of the blueberry jam to the food processor. Process both together until the mixture is smooth.
Coconut Whipped cream
Place the coconut cream can in the fridge overnight, or for a few hours, until the cream is very cold and solid.
Open the can and discard the water.
Whip coconut cream with an electric mixer, on high speed, for a couple of minutes.
If desired, you may add sweetener to the whipped cream. You could add a little bit of maple syrup, minding the texture of the cream, since the maple syrup is liquid and will affect it.
You may add powdered sugar but it won’t be paleo any longer, but will still be vegan.
I didn’t add any sweetener, because the cheesecake is sweet and delicious enough.
To assemble
Pour some of the plain cheesecake batter over chilled crust.
Spread it around.
Top with some of the blueberry cheesecake batter.
Keep alternating and pouring a bit of each batter at a time, to get a zebra marbled effect.
Spread the blueberry jam around the top of the cheesecake.
Use a knife to gently swirl the blueberry jam around. Don’t over swirl or you will mix the cheesecake
batters too much and they will lose the marble effect.
Smooth out the top with a small offset spatula.
Cover bowl with plastic wrap. Place it in the freezer to set for at least 4 hours.
As soon as cheesecake has chilled through, you can decorate the top with coconut whipped cream.
*Remember to let cheesecake sit at room temperature for about 20-30 minutes before eating, since it’s frozen, and you want it to soften up a bit.
Store in the freezer for up to 1 month, well covered.
You can also store it in the fridge for up to 5 days.
