Description
A no-bake vegan cheesecake made with creamy cashews, coconut milk, and a sweet blueberry compote topping. It’s light, luscious, and full of natural flavor.
Ingredients
Scale
- 1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
- 1 cup full-fat coconut milk
- ⅓ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
- 1 ½ cups fresh blueberries
- 1 cup pitted dates
- 1 cup almonds
- Pinch of salt
Instructions
- Line the base of a springform pan with parchment paper.
- In a food processor, blend almonds and dates until crumbly. Press into the bottom of the pan to form the crust.
- In a blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, melted coconut oil, and salt. Blend until completely smooth.
- Pour the filling over the crust, smooth the top, and gently tap the pan on the counter to remove air bubbles.
- Refrigerate for at least 6 hours or overnight until firm.
- In a small saucepan, heat blueberries over medium heat until they burst and become syrupy. Let cool slightly.
- Swirl the blueberry compote over the set cheesecake.
- Slice, serve, and enjoy.
Notes
- Use a high-speed blender for the smoothest filling.
- Hot water soak for 30 minutes can work in a pinch for cashews.
- Wipe knife between slices for clean cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 40mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg