Vegan Blueberry Cheesecake

Hannah Sunderani
Nov 7, 2016
4 min read

A few weeks ago it was Mitch's birthday and so cake was a MUST! But you might have noticed from some of my older dessert posts that baking is something I dread doing. I was not a natural born baker and it's never been something I enjoyed. So when I decided to transition to more of a plant-based lifestyle, which meant vegan baking, I figured I was doomed! I mean, baking was already hard enough! And now I had to try vegan baking!? Nope. Not happening.

But over the past few months I feel as though I've made great strides in the vegan desserts department! Experimenting with dairy substitutes, understanding consistency and research, research, research! Which has lead me to delicious outcomes like my Pumpkin Vegan Blondies, Pumpkin Donut Holes, Vegan Oat Brownies, and Chocolate Pumpkin Tarts! And ultimately it's given me much more confidence in the kitchen. Even Mitch has noticed this increase in dessert production, and (as the sole taste tester) he is very supportive of this new interest. Last month I hit record baking levels making one new goodie per week! That's like baker connoisseur status, no?! But the most exciting advancement in vegan desserts has been my mentality...because I'm actually really starting to enjoy baking!!

For someone who used to associate making desserts as dreadful as studying for a math exam this is HUGE! I was totally "team cook" vs. "team bake." Cooking was SO much better, easier and more fun! Cooking allowed for so much freedom and creativity! A cooking recipe was never set in stone, but was open to new twists and additions to reinvent the old. Baking, however, was much the opposite of this. Baking is an old tradition and relies much on science. Following rules and directions always offer the best outcomes. The oven temperature needs to be just so, water musn't be too cold or too hot, and you must handle the dough just so etc. etc. etc. There were too many rules!

But now...I'm finally starting to understand the pleasure of making the perfect dessert. It's a feeling like no other! To be able to place a homemade dessert in front of a loved one is the ultimate way to show just how much you care about them. You just can't express it in the same way with a bowl of noodles.

So when Mitch's birthday struck I genuinely wanted to create an impressive cake to show him just how much I loved him. And one dessert in particular came to mind:

The Vegan Layer Cheesecake.

This is what I would attribute as the most tantalizing, chef-worthy, beautiful looking dessert in the vegan world! The pretty layers of fruity, creamy and nutty is a glorious medley that even has the vegan skeptics turning heads. And since it was a special occasion I knew it was time to rise to the challenge and bake my very first vegan layer cake.

Turns out: vegan layer cake is EASY to make! Can we make that a catch phrase? Seriously! I'm sure you probably don't believe it - it still sounds crazy just saying it, but it's the honest truth! I had always attributed these delectable cakes to being the black belt of dessert making, that only the highly experienced and knowledgable chef could take on. I mean look at it! It's so beautiful! But nope - it's a total facade. Because this cake, my friends, is raw! Which means no worrying about oven tempuratures, dairy substitutes, inconsistencies and the like. The only requirement you need to ace this cake is time and a spring form pan. If you've got these two things you're set for a perfect layer cake.

Of course I wasn't going to give away this secret so soon. So when I popped down Mitch's Vegan Blueberry Cheesecake I basked in the glory as he showered me with compliments on the look and taste of this pretty layered cake. So decadent, so beautiful, and so chef-worthy. And he too didn't believe me at first when I said it was easy. But after going through the steps he was convinced.

So needless to say I will be turning to this Vegan Blueberry Cheesecake again when I'm looking for a dessert to impress. And the part about it actually being easy to make? I might keep that our little secret. :)

Vegan Blueberry Cheescake

Loosely adapted from Bon Appetit

Serves: 8-10| Prep Time: 30-45 mins| Freeze Time: 1 h 30 mins

Ingredients:

For the Crust:

3/4 cups almonds
3/4 cups walnuts
1/2 cup coconut flakes
2 tbsp hemp hearts
1 cup medjool dates (pits removed)
1 tsp salt
2 tbsp coconut oil

For the cashew cream filling:

1/3 cup coconut oil
1/3 cup agave
2 cups raw cashews, soaked overnight
juice and zest of 2 limes
1 tsp cinnamon
1/2 tsp vanilla
2/3 tsp ginger
1/4 tsp cardamom

For the blueberry topping:

1 cup frozen blueberries, thawed
the juice of 1/2 lime
more frozen blueberries for topping (optional)

Directions:

In a food processor pulse your almonds, walnuts, coconut flakes and hemp hearts to combine. Then add your dates, salt, and coconut oil and process until it makes a dough like texture (approx. 2-3 minutes).
Transfer the crust into a spring form pan 18cm (7 inches) in diameter. Press the crust down to make an even layer using the back of a glass cup. Then, place in fridge to chill. Clean your food processor for next step.
In a saucepan add your coconut oil and agave. Bring to low heat and stir to combine. Transfer the liquid to your food processor and add cashews, lime juice and zest, cinnamon, vanilla, ginger and cardamom. Process until smooth (approx. 1 minute).
Add cashew cream filling to the spring form pan as your next layer. Use a spatula to smoothen the layer evenly. Chill in fridge for 30 minutes. Clean food processor for next step.
In your food processor add 1 cup thawed blueberries and lime juice. Blend until smooth (approx. 1 minute). Pour the blueberry blend onto the cheescake as your final layer. Use a spatula to layer evenly. Chill in freezer for 30-60 minutes, or until solid.
When ready to serve remove from fridge and top with frozen blueberries. Let cheesecake sit for 10-15 minutes. Cut into slices with a sharp knife and serve.