Delicious Blueberry Vegan Cheesecake
This cheesecake recipe is a powerhouse of sustainable nutrition. The cashew and seed base provides healthy fats, fibre, and plant-based protein, supporting energy and satiety. Silken tofu contributes additional protein and essential amino acids, while blueberries deliver antioxidants that combat oxidative stress and support overall health. The use of natural sweeteners like dates and maple syrup ensures a lower glycaemic load compared to refined sugar. This dessert is entirely plant-based, making it an environmentally conscious choice, and supports sustainable health by aligning with whole-food principles.
Prep: 35 minutes
Chilling time: 120 minutes
Ingredients
For the Base:
- 1 cup raw cashews
- 1/4 cup sunflower seeds or pumpkin seeds
- 1/4 cup chia seeds
- 1/4 cup Medjool dates (pitted)
- 2 tablespoons melted coconut oil
- Pinch of sea salt
For the Filling:
- 450g silken tofu, drained
- 1 cup fresh or frozen blueberries
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch or arrowroot powder
For the Topping:
- 1 cup fresh blueberries
- 1 tablespoon maple syrup
- 1/2 teaspoon lemon juice
Directions
Prepare the Base:
Blend cashews, sunflower seeds, and chia seeds in a food processor until finely ground.
Add Medjool dates, melted coconut oil, and a pinch of sea salt. Process until the mixture is sticky and holds together when pressed.
Press the mixture evenly into the bottom and up the sides of the tart dish.
Chill the base in the fridge while preparing the filling.
Make the Cheesecake Filling:
Blend silken tofu, blueberries, maple syrup, vanilla extract, lemon juice, and cornstarch in a blender or food processor until completely smooth and creamy.
Pour the filling over the prepared base and smooth the top with a spatula.
Chill the Cheesecake:
Refrigerate the cheesecake for at least 2 hours, or until fully set.
Prepare the Topping:
In a small bowl, toss the fresh blueberries with maple syrup and lemon juice.
Assemble and Serve:
Top the chilled cheesecake with the sweetened blueberries.
Slice and serve chilled.
