To celebrate my publication on thrive magazine I made this delicious vegan blueberry cheesecake, I am so happy to be part of the issue!
This vegan blueberry cheesecake is delicious and easy to make, I use to struggle trying to make vegan cheesecakes but this one it is yummy and easy to make, you don´t have to be a professional chef to make it.
It is creamy and fresh, love the coconut and blueberry flavor, the base of the vegan blueberry cheesecake is sweet and a bit salty because of the pinch of Himalayan sea salt.
Love it! You can change the flavor just by swapping the blueberries for the fruit that you prefer. Let me know if you make it!
for the base:
18 pitted Medjool dates
3/4 cup of almonds
1/4 cup pistachios
2 tsp coconut oil
1/2 tsp Himalayan salt
for the top:
8 tbsp agar agar
1/2 cup coconut cream
1/2 cup water
1 cup cashews
1 cup blueberries
1/3 cup maple syrup
the juice of a lime
1 cup blueberries
a handful of crushed almonds
preparation time: 30 minutes
total time: 1 hour 30 minutes
serving size: 8 serves
To prepare the base of the vegan blueberry cheesecake we´ll start by blending in a food processor the ingredients for the base.
Once the mix is blended, pour it in a mold and then press it down to make sure that there are no gaps.
Reserve the base in the fridge. Now it is time to prepare the top of the vegan blueberry cheesecake!
In a casserole at medium heat pour the agar agar, coconut cream and water, whisk until the agar agar is completely disolved.
Once the mix with the agar agar is ready, in a blender add the mix with the agar agar, cashews, blueberries, maple syrup and lime, blend until you get a smooth creamy consistency, then pour over the base of your cheesecake.
Leave the cheesecake to cool down at room temperature for about an hour, then add the toppings, I added some blueberries and crushed almonds.