Meatless Monday Recipe: Vegan Blueberry “Cheesecake”

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If you don’t love Blueberries that much, this vegan cheesecake recipe will change your mind and I trust you will try my new recipes from now on! 

 

Blueberry is an amazing fruit, has many benefits and is often used in cooking recipes for its broad variety of nutrients.

 

Eating blueberries is good for your body because it is a low-carb fruit. It has vitamin C, vitamin K and is rich in fiber, which makes it a powerful antioxidant. The main components are a family of antioxidants called flavonoids and make blueberries one of the fruits with the highest level of antioxidants.

 

Antioxidants help to slow the damage of our cells, prevent heart attacks, control obesity levels, help with cancer prevention but are also excellent for skin and hair. That makes blueberries so special! 

 

A fun fact about blueberries is that it has a component called Anthocyanin, and it’s the reason why blueberries are Blue and also for some of its many health benefits.

 

Let’s get to work!

 

It’s important to say that if you want to decorate your Vegan Blueberry Cheesecake, you’ll need more Blueberries than listed here to do so. 

 

For the filling, you’ll need:

 

  • 250 gr of cashews, soaked in water overnight
  • The juice of a lemon
  • 1/2 cup coconut milk
  • 2 tablespoons of honey
  • 1/3 cup blueberries
  • 1 splash of water

 

For the crust, you’ll need: 

 

  • 1 1/2 cup of dates
  • 1 cup almonds
  • 1/4 cup oatmeal

 

Crush the almonds, oats, and dates in a food processor. We put this base in a mold and press to make it compact.

 

Then, we blend the cashews. First, drain the water where they were soaked and then blend them with all the ingredients of the FILLING.

 

Pour this mixture on the base and refrigerate for at least 5 hours. And enjoy this delicious Blueberry Vegan Cheesecake dessert, (you’ll have a hard work trying not to eat it in one seat!)

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