Wednesday, March 25, 2015

Vegan No Bake Blueberry Lemon Cheesecake

Oh look cake. I do like cake an awful lot.
 Baby size pieces of cake. Less guilt.
 Berries and nuts. Yes, all good things to eat.
 No need to pretend it's healthy. It's yummy, which is waaaay more important.
 This cake is crying for summer; just like me. 
 Mini cheesecake. How stinkin' cute!
 Don't mind if I take a bite or two.
 Who can say no to a purple dessert? 
 Just the right size for a treat.
Come on over, I have a whole cake to share. 
Vegan No Bake Blueberry Lemon Cheesecake
  1. 1 cup walnuts 
  2. 1/2 cup cashews
  3. 1/2 cup pitted dates (soak them for 15 min in warm water prior to use)
  1. 1  1/2 cup cashews (boil water and let the cashews soak for 1 hour in the hot water)
  2. the juice of one lemon (not an obese one mind you)
  3. 6 tbsp melted coconut oil 
  4. 2/3 coconut milk 
  5. 1/4 cup maple syrup 
  6. 1/2 cup frozen blueberries 

  1. Pulse the walnuts and cashews in a food processor until finely ground. 
  2. Chop the dates into small pieces and add to the ground nuts. Pulse until you have a paste. 
  3. Press crust into a 6" cake pan. (I also had enough to make a 2" baby cheesecake to0).
  4. Cover each with a piece of parchment paper and put in the freezer while you work on the filling. 
  5. Pulse together all the wet ingredients including the blueberries. This will all blend nicely. The nuts are trickier, so only put a small handful at a time and allow them to incorporate. Your final product should be a thick-shake-like consistency. Pour the lovely stuff right over your crust. 
  6. Cover with plastic wrap and let the cold of the freezer work its magic for a few hours. (About 4).
  7. You can top with blueberries or whip up some of the left over coconut cream and a few tablespoons of powdered sugar for a lovely whipped cream mound. When serving, give the cake a solid twenty minutes to de-thaw a bit. 

Modified from Call Me Cupcake

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