Go Back
- 1 ½ cups raw cashews (soaked for 4 hours) - ½ cup coconut cream - ¼ cup maple syrup - 2 tablespoons lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup fresh blueberries (plus extra for topping) - 1 cup pitted medjool dates - 1 cup almond flour - ½ teaspoon sea salt - 2 tablespoons coconut oil (melted) Gathering the right ingredients is key to making a vegan lemon blueberry cheesecake. First, soak the raw cashews for four hours. This softens them, which helps create that creamy texture. Next, you’ll need coconut cream. It adds richness and a smooth feel to the filling. Maple syrup will sweeten the cheesecake. It adds a nice flavor without using refined sugar. The lemon juice and zest give a bright, zesty taste. The vanilla extract brings warmth to the dish. Fresh blueberries not only taste great but also look beautiful. For the crust, you’ll use pitted medjool dates and almond flour. Dates provide natural sweetness and act as a binder. Almond flour adds a nutty flavor and a nice crunch. Sea salt enhances all the flavors. Finally, melted coconut oil helps to hold the crust together. These ingredients combine to create a delightful dessert that everyone can enjoy. {{ingredient_image_1}} - First, gather 1 cup of pitted medjool dates, 1 cup of almond flour, and ½ teaspoon of sea salt. - Add the dates, almond flour, and sea salt to a food processor. Blend until it looks like sticky crumbs. - Next, take a springform pan and press the crust firmly into the bottom. Make sure it is even and compact. - Place the pan in the freezer. This helps the crust set while you make the filling. - Now, take 1 ½ cups of soaked raw cashews and drain them. Put them into a high-speed blender. - Add ½ cup of coconut cream, ¼ cup of maple syrup, 2 tablespoons of lemon juice, zest of 1 lemon, and 1 teaspoon of vanilla extract. Blend until smooth and creamy. - Gently fold in 1 cup of fresh blueberries. Make sure some blueberries stay whole for a nice texture. - Pour the filling over the crust. Use a spatula to smooth the top. - Cover the cheesecake with plastic wrap. Freeze it for at least 4 hours or until it is firm. - After it chills, carefully remove the cheesecake from the springform pan. - Top with more fresh blueberries and a sprinkle of lemon zest before serving. Enjoy your creamy delight! Soaking the cashews is key. It softens them, making blending easier. I soak my cashews for at least four hours. This helps create a smooth and creamy filling. When blending, use a high-speed blender. Start on low, then increase the speed. This helps the cashews break down fully. Scrape the sides of the blender to mix everything well. Aim for a silky texture with no lumps. For a stunning presentation, serve slices on a decorative plate. Top each slice with fresh blueberries. A sprinkle of lemon zest adds a nice touch. You can also add mint leaves for color. Pair the cheesecake with fruity drinks or herbal teas. A refreshing drink brings out the cheesecake’s flavors. Enjoy it as a sweet ending to a meal or a snack. If you want the cheesecake sweeter, add more maple syrup. Taste the filling before pouring it onto the crust. You can always adjust it to your liking. To enhance the flavor, try adding spices. A pinch of cinnamon or nutmeg can boost the taste. You might also add a few drops of almond extract for a twist. This adds depth to your creamy delight. Pro Tips Soak Cashews Properly: Soaking the cashews for at least 4 hours helps achieve a creamy texture in the cheesecake filling. If you're short on time, you can soak them in hot water for 1 hour instead. Use Fresh Ingredients: Fresh blueberries and organic lemons will enhance the flavor of your cheesecake. Opt for seasonal produce whenever possible for the best taste. Don’t Skip the Freezing: Freezing the cheesecake not only helps it set properly but also improves the flavor as it melds together. Ensure it’s covered well to prevent freezer burn. Garnish Creatively: Adding fresh mint leaves or edible flowers as a garnish can elevate your cheesecake's presentation and make it look even more appetizing. {{image_2}} When making vegan lemon blueberry cheesecake, you may want to cater to different diets. Here are some options: - Nut-free options: Use sunflower seeds instead of cashews. Soak them in water for a few hours. This gives a creamy texture without nuts. - Gluten-free substitutions: Substitute almond flour with gluten-free oat flour or ground sunflower seeds. Ensure they mix well with dates for a sturdy crust. You can change the flavors to keep things exciting. Here are some fun ideas: - Other fruit combinations: Try strawberries, raspberries, or mangoes in place of blueberries. Just adjust the amount of sweetener based on the fruit's natural sweetness. - Chocolate or caramel toppings: Drizzle melted dark chocolate or homemade caramel over the cheesecake before serving. This adds a rich flavor and makes it look fancy. You can choose to make your cheesecake raw or baked. Each method has its perks: - Differences in preparation methods: A raw cheesecake uses blended ingredients and sets in the freezer. A baked cheesecake requires cooking in the oven, giving it a firmer texture. - Pros and cons of baking: Baking can enhance flavors and create a warm dessert. However, it takes more time and effort. Raw is quick and keeps the fresh taste of fruits. To keep your vegan lemon blueberry cheesecake fresh, place it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This helps prevent air from drying it out. The ideal fridge temperature is between 34°F and 40°F. This range keeps the cheesecake creamy and tasty. If you have extra cheesecake, you can freeze it. First, slice the cheesecake into pieces. Wrap each slice in plastic wrap. Then, place them in a freezer-safe bag or container. This method keeps them fresh for up to three months. When you’re ready to eat, take a slice out and let it thaw in the fridge for a few hours. This helps keep the texture nice and smooth. The cheesecake lasts about a week in the fridge. After that, it may start to lose flavor and texture. For frozen cheesecake, it stays good for three months. Look for signs of spoilage, like an off smell or a change in texture. If you notice these signs, it’s best to discard the cheesecake to stay safe. Yes, you can make this cheesecake a day or two before you plan to serve it. Just store it in the freezer. This way, it stays fresh and tasty. Before serving, let it sit in the fridge for a while. If you need a substitute for coconut cream, try using silken tofu or cashew cream. Both give a creamy texture. They also blend well in the filling. If your cheesecake hasn’t set, it might need more time in the freezer. Try freezing it for another hour or two. If it still doesn't set, blend in more soaked cashews to thicken the mixture. No, this recipe is not nut-free. It uses raw cashews and almond flour. If you need a nut-free option, use sunflower seed butter or oat flour instead. Yes, you can use frozen blueberries. Just remember to thaw and drain them first. This will help avoid extra liquid in the filling. We covered how to make a delicious vegan cheesecake from scratch. You learned about the key ingredients, like soaked cashews and fresh blueberries. I shared step-by-step instructions for the crust and filling. Remember the tips to make it extra creamy and the variations to fit your diet. Proper storage keeps your cheesecake fresh longer. Now, you have the tools to impress anyone with this tasty dessert. Enjoy creating your vegan cheesecake—it's worth it!

Vegan Lemon Blueberry Cheesecake

A delicious and creamy vegan cheesecake made with cashews, coconut cream, and fresh blueberries, perfect for a refreshing dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine Vegan
Servings 8
Calories 250 kcal

Ingredients
  

  • 1.5 cups raw cashews (soaked for 4 hours)
  • 0.5 cup coconut cream
  • 0.25 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 zest lemon
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries (plus extra for topping)
  • 1 cup pitted medjool dates
  • 1 cup almond flour
  • 0.5 teaspoon sea salt
  • 2 tablespoons coconut oil (melted)

Instructions
 

  • Prepare the crust: In a food processor, combine the pitted dates, almond flour, and sea salt. Blend until the mixture resembles a sticky crumb.
  • Press the crust mixture firmly into the bottom of an 8-inch springform pan, ensuring it’s even. Place in the freezer to set while you prepare the filling.
  • Make the filling: Drain the soaked cashews and place them into a high-speed blender. Add coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until completely smooth and creamy.
  • Gently fold in the fresh blueberries into the filling mixture, ensuring they are evenly mixed but some can stay whole for texture.
  • Pour the filling over the prepared crust, smoothing the top with a spatula.
  • Cover the cheesecake with plastic wrap and freeze for at least 4 hours, or until set.
  • Once chilled and firm, carefully remove the cheesecake from the springform pan.
  • Top with additional fresh blueberries and a sprinkle of lemon zest before serving.

Notes

Serve slices on a decorative plate, garnished with mint leaves for an extra touch. Enjoy chilled!
Keyword blueberry, cheesecake, lemon, vegan