No Bake Vegan Blueberry Cheesecake

by Evolved Chocolate

No Bake Vegan Blueberry Cheesecake

The more layers, the more flavor! This cheesecake is loadedddd with layers that are so creamy and rich, it's hard to miss the dairy!
Prep Time20 mins
Time to Freeze3 hrs
Total Time3 hrs 20 mins
Course: Dessert
Keyword: dairy-free, gluten free, Paleo, peanut-free, vegan
Servings: 6 servings

Ingredients

Crust Ingredients

  • 4 dates pitted
  • ¾ cup coconut flakes unsweetened coconut flakes
  • ½ teaspoon cinnamon
  • 1 tablespoon coconut oil melted
  • 2 tablespoons Evolved Roasted Coconut Butter your favorite flavor!

Filling Ingredients

  • 2 cups raw cashews must be cashews! (MUST be soaked for at least 4 hours in 3 cups of water--best if soaked overnight. Drain when ready to use)
  • 3 tablespoons full fat coconut milk skimmed from the top of a can
  • 2 tablespoons lemon juice
  • ¼ cup maple syrup sub with any syrup sweetener you’d like
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 ounce freeze-dried blueberries sub with any freeze dried fruit you’d like, but it MUST be freeze dried!

Blueberry and Chia Seed Topping Ingredients

  • 1 cup blueberries can replace with another fruit
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup

Instructions

For the Crust

  • In a food processor, puree dates, coconut flakes, and cinnamon until a sticky mixture is made and there are no big lumps.
  • Add coconut oil and Roasted Coconut Butter, and puree again until it is thick and sticky
  • Press mixture onto the bottom of a parchment lined 6” springform pan.
  • Place in freezer while preparing the filling.

For the Filling

  • Place soaked and drained cashews in a large food processor and puree until a smooth nut butter consistency is formed.
  • Add the rest of filling ingredients EXCEPT the freeze-dried blueberries
  • Puree again until a smooth, silky mixture is made
  • Pour half of the mixture over the frozen crust you prepared prior and place back in the freezer for 20 minutes.
  • Place the second half of mixture back in the food processor and add freeze-dried berries. Puree until the color of the mixture has changed and there are no longer any large pieces.
  • Spread blueberry mixture smoothly over the other half that was in the freezer.
  • Place back in the freezer and start preparing for the blueberry topping.

For the Blueberry and Chia Seed Topping

  • Place blueberries, water and lemon juice in a small saucepan on medium heat and let come to a light simmer
  • You will notice the blueberries popping and oozing their color after a minute or so. At this point, start to crush them with the back of a fork.
  • Once everything is crushed and there are no more whole blueberries left, turn the heat off and add maple syrup and chia seeds.
  • Let cool to at least room temperature before spreading evenly over the frozen layered cheesecake.
  • Place the cheesecake back in the freezer until everything is frozen, for about 3 hours.
  • Pop the cheesecake out of the pan and place some more fresh blueberries on top to garnish.
  • Store leftovers in the freezer. Enjoy frozen!

Notes

Difficulty Level: Hard
Nutrition Facts
Serving Size 1 slice
Servings Per Container 6

Amount Per Serving
Calories 466 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 43g 14%
Dietary Fiber 6g 24%
Sugars 27g
Protein 10g 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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