Vegan blueberry cheesecake slice
This no-bake cheesecake is fresh, fruity and healthy. You can substitute the blueberries for strawberries or other berries to make other flavours of this yummy treat.
How long will it take?
30 minutes plus setting time
What’s the serving size?
Serves 6
What do I need?
- 500g blueberries
- 370g raw cashews, soaked overnight in cold water
- 250ml coconut oil
- 1 tsp vanilla extract
- 125ml maple syrup
- For the base
- 210g toasted shredded coconut
- 100g almond meal
- 125ml coconut oil, softened
- 125ml maple syrup
- ½ tsp cinnamon
How do I make it?
- Grease and line the base and sides of a 20cm cake tin with baking paper, making sure you have extra baking paper hanging over the edges to make it easier to remove the slice later.
- Combine all base ingredients in a food processor and blitz. Press base ingredients into cake tin and smooth surface with the back of a spoon. Place in refrigerator to chill.
- Put cashews into food processor and blitz until texture is a smooth paste. Add vanilla, maple syrup and coconut oil and blitz to combine. Add 375g blueberries and mix to combine.
- Pour the mixture over the prepared base and smooth the surface. Press remaining 125g blueberries into the top of the slice. Refrigerate overnight.
- To serve, remove from the fridge and slice into squares.
