No Bake Vegan Blueberry Cheesecake
A recipe from the amazing blog Call Me Cupcake
1/2 cup pitted dates, soaked for 15 minutes in hot water
1/2 cup almonds
pinch of salt
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries
Prepare the crust:
Put almonds in a food processor and pulse until finely chopped. Add the soaked dates and salt and pulse until a paste forms. Press mixture into a 5-inch cheesecake pan. Put the pan in the freezer while you prepare the filling.
Prepare the filling:
Put all ingredients for the filling in a blender and mix until mixture is smooth. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting.
If you don’t have time to soak the cashew overnight, you can just blanch them by pouring boiled water and letting them sit for 20mins.
If you don’t have a cheesecake pan, you can use a pie tin or a regular cake pan covered with parchment paper OR you can make individual cheesecakes with little mason jars – add a layer of crust, then with top up with the filling.
You can decorate the cheesecake with fresh blueberries, shredded coconut and edible flowers such as marigold.