Haskap (Or Blueberry) Vegan Cheesecake
Ingredients
- 1 cup rolled oats
- 1 cup graham wafer cracker crumbs
- 1 cup ground lemon granola (ground into sand-like texture)
- 1 tbsp coconut sugar
- 1 pinch sea salt
- 1/2 cup vegan butter, melted
- 2 cups raw cashews, soaked overnight
- 1 can full-fat coconut milk
- 1 tsp vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup, room temperature
- 1 cup frozen haskaps or blueberries, thawed
Preparation
Preheat the oven to 350°F (180°C). Grease an 8-inch springform pan and cut a circle of parchment for the bottom of the pan.
In a medium-size bowl, mix together the rolled oats, graham wafer cracker crumbs, ground lemon granola, coconut sugar, and sea salt. Stir in the melted vegan butter and mix thoroughly.
Press the mixture into the bottom of the prepared springform pan. Bake for 10 minutes in the preheated oven. Once baked and cooled, place in the freezer.
In a high-speed blender, add the soaked cashews, full-fat coconut milk, vanilla extract, freshly squeezed lemon juice, melted coconut oil, and room temperature maple syrup. Blend until smooth.
Pour 2 1/2 cups of the cream cheese filling onto the prepared crust. Tap several times to release air bubbles. Place in the freezer and set for 1 hour.
Add the thawed haskaps or blueberries into the remainder of the cream cheese filling and blend until smooth.
Once the middle layer is set, pour the top layer onto it. Tap again and place back in the freezer until ready to serve.
Take out of the freezer and place in the fridge for approximately 4 hours before slicing.
Use a hot knife to separate the cake from the springform pan. Use an offset spatula (or a knife) to smooth out any rough edges from separation.
Use a very hot knife to cut slices. Wipe your knife between each slice to keep slices clean.