Healthy Vegan Blueberry Cheesecake
Ingredients
Cheesecake crust
- 1 cup almond flour (120 g) (*see recipe notes)
- 1 cup oats (GF) ground into flour (90 g)
- 1/4 cup agave syrup or maple syrup (80 g)
- 1/3 cup ground nuts or seeds of choice (50 g) (*see recipe notes)
- 1 tsp vanilla extract
Cream layer
- 1/2 cup cashews soaked (75 g)
- 160 g silken tofu (or regular tofu) (*see recipe notes)
- 1/4 cup coconut milk canned (60 ml)
- 3 tbsp agave syrup or maple syrup (60 g)
- 1 tsp vanilla extract
- 1-2 tbsp lime juice or lemon juice
Blueberry compote
- 1 cup fresh blueberries (150 g)
- 3 tbsp agave syrup or maple syrup (60 g)
- 1 tbsp lime juice or lemon juice
- 1 tsp maqui berry powder (optional)
Preparation
Prepare the cheesecake crust by mixing all crust ingredients together and pressing the mixture firmly into the base of a springform pan
For the cream layer, blend all cream layer ingredients until smooth and creamy, then pour this mixture over the prepared crust in the pan
Make the blueberry compote by cooking the blueberries, agave syrup or maple syrup, lime or lemon juice, and optional maqui berry powder in a saucepan over medium heat until the berries soften and the mixture thickens, then let it cool
Assemble the cheesecake by spreading the cooled blueberry compote over the cream layer, then refrigerate the entire cheesecake for at least 4 hours or until set
