Vegan Blueberry Cheesecake

Prep Time 30 min Serves 10 slices     adjust servings



    • 1/2 cup raw almonds
    • 4-5 Medjool dates (pits removed)
    • water if needed


    • 2 cups raw cashews (soaked in water overnight)
    • 1 1/2 cups fresh blueberries
    • 1/2 cup maple syrup
    • 1/3 cup coconut oil (measure after melting)
    • Juice from 1 lemon
    • 1/2 tsp sea salt

    For the cream topping

    • One 15-ounce can full fat coconut milk (refrigerated overnight)
    • 1 tsp ground vanilla beans
    • 2 T maple syrup


    1. In a food processor , combine almonds and dates. Slowly add a little water at a time until the mixture starts to clump together.
    2. Grease a 6 inch spring-form pan . Press the crust mixture into the bottom of the pan evenly. Place the pan in the fridge while you make the cheesecake part.
    3. Drain the cashews.
    4. In a food processor , combine all the cheesecake ingredients. Blend until smooth. Pour the cheesecake mixture into the pan and place in the fridge to set. About 6 hours. Sticking it in the freezer can speed up the process if you are in a hurry.
    5. Once the cheesecake has set, make the cream topping.
    6. Open the can of coconut milk. Scoop out the fatty white part into a mixing bowl with the maple syrup and vanilla beans. Save the water left for smoothies.
    7. Using the whipping attachment , whip into a cream. Place the cream in a pastry bag and pipe the frosting on.
    8. Place back in the fridge for another 30 minutes. Enjoy!


    © 2015 My Whole Food Life. All rights reserved.