That’s a mouthful, but trust me, you gotta give all of the flavours the recognition that they deserve, hence the name.
My first time making a vegan cheesecake was for Valentine’s Day. I followed the recipe from Angela Liddon’s Oh She Glows Everyday Cookbook. Since it turned out so amazing and not to mention, how beautiful it looked… I decided this vegan cheesecake thing has to be explored further.
So, I bring you this beauty. Which has been heavily inspired by my first adventure in vegan cheesecake making.
Please note that I used a 9-inch springform pan. This recipe will provide the same height as in the pictures above (minus the very last picture). The last picture is an example of the height that your cake will have if using the measurements in brackets for the filling recipe (using a 9-inch springform pan). If you do not care as much about the height, I’ve provided the recipe for a cake with slightly less filling too (basically half the filling ingredients – just note the measurements in the brackets for the filling). Both are delicious, but it’s cheesecake so it’s all about that height. Alternatively, you could of course use a 7-inch springform pan and use the measurements in the brackets for the filling. That’s cool too.
It’s easy to cut up into individual slices and then store in containers that can be then placed in the freezer. Just take the container out about 15 minutes before you want to eat the cake, and you’re good to go. It’s equally good semi-frozen.
By the way, this cheesecake WILL NOT:
- Make you feel guilty
- Make you feel bloated
- … If that’s not enough to convince you to try this, I don’t know what will. So yes, you can have your cake and eat it too. BAM.
And it is…
- Refined Sugar-Free
1 1/2 cups raw unsalted almonds
1/4 cup unsweeted desiccated coconut
1/2 cup noir deglet dates or medjool dates
1 tbsp organic cold pressed coconut oil
pinch of sea salt
3 tsp of water (or more if needed for processing)
3 cups raw unsalted cashews (1 1/2 cups for less filling)
2 tbsp lemon zest (1 tbsp for less filling)
1/2 cup + 2 tbsp fresh lemon juice
1/2 cup + 2 tbsp pure maple syrup
1 cup melted coconut oil (1/2 cup for less filling)
pinch of sea salt
2 1/2 cups frozen blueberries
3 tbsp pure maple syrup
1 tsp arrowroot powder
1 tsp vanilla extract
1 tsp dried french blue lavender
Fresh or frozen mixed berries for garnish
To start, soak the cashews in a bowl of water overnight. The next day rinse and drain them. This is very important.
1. Make the crust by placing the almonds, coconut, dates, coconut oil and sea salt into a food processor. Process until a course meal forms. Add more water by tsp is needed to get the mix going. Once it is done then line the springform pan with a circular cut-out of parchment paper. Grease the bottom of the springform pan with coconut oil first before placing the parchment paper inside of the pan. Now press the crust contains into the pan and press until it is evenly distributed. I found that a solid non-stick turner (what you use to flip things) helped press the crust down evenly.
2. Make the filling by placing all of the filling contents (cashews, lemon zest, lemon juice, coconut oil, maple syrup and sea salt) into a high-speed blender such as a Vitamix. Blend until a very smooth and creamy mixture has been achieved. It’s key to have this very smooth, and no grain. Once finished, poor the mixture over the crust. Give the pan a little shake to let the filling settle evenly.
3. Cover the pan with foil and place in the freezer overnight.
4. Make the compote by adding the blueberries, dried lavender maple syrup and arrowroot powder into a small saucepan. Cook for about 8 minutes until a thick consistency has been reached.
5. Poor the compote over the cake before serving. Garnish with fresh or frozen mixed berries.
6. Be sure to cut the cake up and store in air-tight containers to freeze leftovers.