Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake

Ingredients:

For the Crust:

• 1 ½ cups vegan graham cracker crumbs (you can use gluten-free if needed)
• ¼ cup melted coconut oil or vegan butter
• 2 tablespoons maple syrup

For the Filling:

• 2 cups raw cashews (soaked in water for 4-6 hours or overnight, then drained)
• ½ cup coconut cream (the thick part from a can of full-fat coconut milk)
• ⅓ cup lemon juice
• ⅓ cup maple syrup or agave nectar
• 1 teaspoon vanilla extract
• Pinch of salt

For the Blueberry Swirl:

• 1 cup fresh or frozen blueberries
• 2 tablespoons maple syrup or agave nectar

Instructions:

1. Prepare the Crust:Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs, melted coconut oil or vegan butter, and maple syrup until well combined. Press the mixture firmly into the bottom of a greased or lined 8-inch (20 cm) springform pan to form the crust. Bake the crust for about 10 minutes, then remove it from the oven and set aside to cool.
2. Prepare the Filling:In a high-speed blender, combine the soaked cashews, coconut cream, lemon juice, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Blend on high until the mixture is smooth and creamy. You may need to stop and scrape down the sides of the blender as needed.
3. Make the Blueberry Swirl:In a small saucepan, heat the blueberries and maple syrup or agave nectar over medium heat. Cook the mixture, stirring and mashing the blueberries with a spoon, until it thickens and becomes syrupy. This should take about 5-7 minutes. Remove from heat and let it cool slightly.
4. Assemble the Cheesecake:Pour the cashew filling over the cooled crust in the springform pan. Drop spoonfuls of the blueberry mixture onto the cashew filling. Use a toothpick or a knife to gently swirl the blueberry mixture into the cashew filling, creating a marbled effect.
5. Chill and Serve:Place the cheesecake in the refrigerator and let it chill for at least 4 hours, or preferably overnight, until it’s set and firm.
6. Serve:Once the cheesecake is fully chilled, carefully remove it from the springform pan. Slice and serve the vegan blueberry cheesecake with additional fresh blueberries on top, if desired.