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To make this delightful vegan cheesecake, you need a few key ingredients: - 1 ½ cups raw cashews, soaked for at least 4 hours - ½ cup coconut cream (canned) - ½ cup maple syrup - ¼ cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup blueberries (fresh or frozen) - 1 ½ cups almond flour - 1 tablespoon melted coconut oil - 1 tablespoon agave syrup - Pinch of salt These ingredients come together to create a rich and creamy dessert. The cashews form the base, while lemon juice and zest add a bright flavor. Blueberries give it a fresh touch. You can adjust some ingredients based on what you have. For example: - Instead of cashews, you can try soaked almonds or macadamia nuts. - You can swap coconut cream with soaked silken tofu for a lower fat option. - If you don't have maple syrup, agave syrup can work too. These swaps keep the taste and texture nice. This cheesecake is not just tasty but also healthy. Here are some benefits: - Cashews: Rich in healthy fats and protein. They help with heart health. - Blueberries: Packed with antioxidants. They support your immune system. - Lemon: High in vitamin C. It boosts your skin health and digestion. - Maple Syrup: A natural sweetener that has minerals like manganese and zinc. These ingredients make this cheesecake a guilt-free treat. Enjoy the flavors while knowing you’re eating well! {{ingredient_image_1}} To make the crust, grab a mixing bowl. Add 1 ½ cups of almond flour. Then, pour in 1 tablespoon of melted coconut oil. Next, add 1 tablespoon of agave syrup and a pinch of salt. Mix these ingredients until they look crumbly. This mixture will be the base for our cheesecake. Now, take a springform pan and press the crust mixture into the bottom. Use a flat object to pack it down firmly. This step is key; it helps the crust hold together. Once done, place the pan in the freezer while you work on the filling. For the filling, start by draining and rinsing 1 ½ cups of soaked cashews. Place the cashews in a high-speed blender. Add ½ cup of coconut cream, ½ cup of maple syrup, ¼ cup of fresh lemon juice, and the zest of 1 lemon. Don’t forget to add 1 teaspoon of vanilla extract. Blend all these ingredients until smooth and creamy. You may need to scrape down the sides a few times. This ensures everything mixes well. Once smooth, gently fold in 1 cup of blueberries. You can save a few blueberries for later decoration if you like. Next, take the cheesecake filling and pour it over the crust in the springform pan. Use a spatula to smooth the top. It should look nice and even. Cover the pan with plastic wrap. Now, place it in the freezer for about 4 to 6 hours. This step allows the cheesecake to set completely. When it’s time to serve, remove the cheesecake from the pan. Let it sit at room temperature for about 10 minutes. This helps it soften slightly, making it easier to slice. Enjoy this delightful vegan lemon blueberry cheesecake! To get a creamy texture, soak your cashews well. I soak them for at least four hours. This step helps them blend smoothly. After soaking, rinse them before adding to the blender. Use a high-speed blender for best results. Blend until the mix is very smooth. If needed, scrape down the sides to blend well. The coconut cream adds richness, so don’t skip that. Cracking can happen if the cheesecake sets too fast. To avoid this, let the cheesecake set slowly. After blending, pour it gently over the crust. Cover it well while it chills. If you see cracks, don’t worry! You can cover them with toppings later. Keeping the cheesecake in the freezer helps it set evenly. For a lovely presentation, top your cheesecake with fresh blueberries. You can also add lemon slices for a bright touch. Place mint leaves around the cheesecake for color. Use a decorative plate to make it stand out. Before serving, let it sit for about ten minutes. This makes slicing easier. Enjoy your beautiful creation with friends and family! Pro Tips Soak Cashews Properly: Ensure you soak the cashews for at least 4 hours to achieve a creamy texture. If you’re short on time, you can soak them in hot water for 1 hour instead. Use Fresh Ingredients: For the best flavor, use fresh lemons and blueberries. If using frozen blueberries, thaw and drain them to avoid excess moisture in the cheesecake. Customize Sweetness: Adjust the maple syrup based on your sweetness preference. Start with less and add more if needed, especially if your blueberries are particularly tart. Let it Rest: Allow the cheesecake to sit at room temperature for about 10 minutes before slicing. This will help it soften slightly, making it easier to cut clean slices. {{image_2}} You can make this cheesecake your own by adding different fruits. For a tropical twist, try mango or passion fruit. If you love berries, mix in raspberries or strawberries. You can also use a fruit puree as a topping. This brings a fun pop of color and flavor. Each fruit adds its own unique taste, so feel free to experiment! This vegan cheesecake is already gluten-free! The crust uses almond flour, which is great for those with gluten issues. If you want an even crunchier texture, try using crushed nuts or gluten-free oats. Just make sure any ingredient you choose is certified gluten-free. This way, you can enjoy your dessert without worry. If you want a different sweetness, there are many options! You can swap maple syrup for agave nectar or date syrup. For a lower-calorie choice, consider stevia or monk fruit sweetener. Just remember to adjust the amounts since they can be sweeter than maple syrup. This lets you enjoy a tasty dessert that meets your needs! To keep your vegan lemon blueberry cheesecake fresh, store it in an airtight container. I recommend using a glass container for best results. Place a piece of parchment paper between the cheesecake and the lid to avoid sticking. This method helps maintain the cheesecake's creamy texture. You can freeze this cheesecake for later enjoyment. First, let it set in the fridge for at least 4 hours. Then, cover it tightly with plastic wrap. After that, wrap it in aluminum foil. This extra layer helps prevent freezer burn. When you're ready to eat, thaw it in the fridge overnight for the best texture. This cheesecake lasts about 5 days in the fridge. For frozen cheesecake, it can stay good for up to 2 months. Make sure to label your containers with the date. Always check for any signs of spoilage before serving, like unwanted smells or discoloration. Enjoy your delicious treat without worry! Yes, you can use other nuts. Almonds or macadamia nuts work well. Soak them like cashews. Each nut adds a unique flavor and texture. Almonds give a nuttier taste, while macadamia nuts are creamier. Just remember to adjust soaking times based on the nut type. To make a no-bake cheesecake, keep the same filling recipe. Instead of freezing, chill in the fridge. Let it set for at least 4 hours. This makes the cheesecake creamy and smooth without baking. You can also add a layer of fresh berries on top for a burst of flavor. Absolutely! You can use silken tofu for a lighter texture. It blends well and keeps the cheesecake creamy. You could also try cashew cream or almond cream. Both options will still taste great. If you want a richer flavor, use more nuts or a bit of vegan cream cheese. This blog post covered how to make a vegan lemon blueberry cheesecake. We explored key ingredients and their health benefits. I shared step-by-step instructions to guide your baking process. Tips helped ensure a creamy texture, while varied flavors offer fun twists. You learned about storing and freezing the cheesecake for later enjoyment. With these insights, you can create a delicious and healthy dessert that impresses everyone. Enjoy your baking experience and share this treat with friends and family!

Vegan Lemon Blueberry Cheesecake

A delicious and creamy vegan cheesecake made with cashews, coconut cream, and fresh blueberries, perfect for dessert lovers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Course Dessert
Cuisine Vegan
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups raw cashews, soaked for at least 4 hours
  • 0.5 cup coconut cream (canned)
  • 0.5 cup maple syrup
  • 0.25 cup fresh lemon juice
  • 1 unit zest of lemon
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  • 1.5 cups almond flour
  • 1 tablespoon melted coconut oil
  • 1 tablespoon agave syrup
  • 1 pinch salt

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the almond flour, melted coconut oil, agave syrup, and a pinch of salt. Mix until crumbly.
  • Press this mixture into the base of a springform pan evenly. Use a flat bottom object to firmly pack it down. Place it in the freezer while you prepare the filling.
  • Make the Cheesecake Filling: Drain and rinse the soaked cashews. In a high-speed blender, add the cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until very smooth and creamy. Scrape down the sides as needed to ensure everything is well mixed.
  • Add Blueberries: Fold in the blueberries gently into the cheesecake mixture. You can reserve a few blueberries to decorate the top if desired.
  • Assemble: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth out the top with a spatula.
  • Set the Cheesecake: Cover the cheesecake with plastic wrap and place it in the freezer for at least 4-6 hours or until completely set.
  • Serve: Once set, remove the cheesecake from the springform pan. Allow it to sit at room temperature for about 10 minutes before slicing, as it will soften slightly for easier cutting.

Notes

Decorate the top of your cheesecake with fresh blueberries and occasional lemon slices. Serve on a decorative plate with a mint leaf for a pop of color.
Keyword blueberry, cheesecake, dessert, lemon, vegan