Vegan Blueberry Cheesecake Recipe | Yummly

Vegan Blueberry Cheesecake

DELICIOUS PLANTS(8)
Laura Dumke: "This cheesecake was amazing!!! I will redo it so…" Read More
14Ingredients
5Hours
700Calories
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Vegan Blueberry Cheesecake

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Ingredients

US|METRIC
6 SERVINGS
  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1 cup medjool dates (fresh, pitted)
  • 1/4 cup coconut oil (melted)
  • 1 tsp. vanilla extract
  • 1 pinch sea salt
  • 1 cup cashews
  • 1 cup coconut milk
  • 1/3 cup maple syrup
  • 2 Tbsp. lemon juice (freshly squeezed)
  • 2 Tbsp. coconut oil
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • 1/3 cup frozen blueberries (or fresh)
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    NutritionView More

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    700Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories700Calories from Fat460
    % DAILY VALUE
    Total Fat51g78%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol
    Sodium160mg7%
    Potassium800mg23%
    Protein13g25%
    Calories from Fat460
    % DAILY VALUE
    Total Carbohydrate59g20%
    Dietary Fiber6g24%
    Sugars39g78%
    Vitamin A2%
    Vitamin C8%
    Calcium10%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Reviewer Profile Image
    Laura Dumke 3 months ago
    This cheesecake was amazing!!! I will redo it so many times! I have an Allergie to cow milk, gluten and try not to eat any manufactured sugar, so this was absolutely incredible!,! I love it thank you for showing me this recipe😍😍😍
    Reviewer Profile Image
    Deanna Nnamani 3 months ago
    Was very good. I will make again.
    Reviewer Profile Image
    Anita Cardona a year ago
    It was good for a vegan dessert. I’m not vegan but was trying it out to make for friends who are. The base was really good but I agree with the other reviewers, you need half the amount of base. I used a 9’ pan and doubled all of the ingredients, but if I made it again I would use one recipe of the base and double the recipe of the cheesecake part.
    Reviewer Profile Image
    Suzy H. 2 years ago
    it was very tasty, but the filling needs to be doubled. Seemed like alot of base and not enough filling. I put mine in in a regular pie dish. i have made many different kinds of these but never had the problem of not enough filling. I think the base could be rolled into small balls and have as a dessert and add any other ingredients to it.
    Reviewer Profile Image
    Humphreys 2 years ago
    Delicious! I made it in a 9” pan rather than a 6” pan. Since it had a larger circumference, I had to make the cheesecake mixture twice, one for each layer. I put 1/3 cup of frozen blueberries in the second layer. The second layer ended up a bit icy, so if I made it again, I would try fresh blueberries. The crust is my favorite part! (I soaked my rather dry dates and it made them very moist!) 10/10 would make again!
    Reviewer Profile Image
    Sam Y 2 years ago
    Pretty good! Just don’t go overboard with the fruit unless you have enough of the cashew mixture. Otherwise, your top layer may have an “icy” texture to it.
    Reviewer Profile Image
    Emily Tanner 2 years ago
    Ok this was absolutely delicious! However are the nutritional facts correct? Seems pretty steep. I don’t get the difference between regular cheese cake and this. Both seem pretty unhealthy. But this is far better than regular cheese cake! I won’t even eat that!
    Reviewer Profile Image
    Sharafi 2 years ago
    This recipe was excellent and the cheesecake turned out wonderfully. It was truly delicious! I loved that it was a healthier dessert, very easy to make, visually beautiful and you can make it ahead of time. My kids loved it too!😁👍🏽❤️ Will definitely make it again!

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