Yes you read that right… Vegan Blueberry Cheesecake and there is something about a No-Bake cheesecake that makes my heart sing. Whether it’s because I have never really mastered a baked cheesecake or if a frozen cheesecake is something so fresh, delicious and decadent that I have always loved but THIS recipe is an absolute show stopper. Plus its VEGAN and also look at those layers – WOW

The base of this gorgeous cake is the perfect blend of ingredients that make it crunchy and deliciously nutty. It’s amazing. I would suggest using the coconut flour if you’re a fan of coconut [Like me] and if you want to substitute the pecans for cashews that’s just as delicious. I often find with a cheesecake base I often add what’s left in my pantry – nuts and flour wise. Zero waste winning.

I also love getting creative with my toppings and let your ‘inner-designer-foodie’ vibes F.L.O.W. take a look at some fo these absolute stunners on Pinterest

So this Mother’s Day make sure you spoil Mom with a home made delicious dessert that we know she will love and you get to enjoy it as well… And we all know she deserves to be spoilt a little extra 😉

Want to go above and beyond and pair this dessert with a gorgeous Vegan Pie? Head over to my favourite pie recipe EVER. Get it here

Vegan Blueberry Cheesecake

Name: Vegan Blueberry Cheesecake
Prep time: 45 min
Cook time: 480 min
Ingredients: 1/2 Cup Pecan Nuts; 1/2 Cup Almond / Coconut Flour; 4 Dates (Pitted); 2 tbsp Coconut Oil; 1 tsp Cinnamon; 1/2 tsp Salt; 2 Cups Cashew Nuts (Soaked Overnight); 1/2 Cup Coconut Milk; 1/4 Cup Coconut Oil (Melted); 1/4 Cup Maple Syrup; 2 tbs Lemon Juice; 1 tsp Vanilla Essence; 1/4 Cup Frozen Blueberries; 1 Cup Blueberries; 1 tbsp Lemon Juice; 1 tbsp Chia Seeds; 1/2 Cup Fresh Strawberries (For serving); 1/2 Cup Frozen Blueberries (For serving)

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This No-Bake VEGAN Blueberry Cheesecake is an absolute must this Mother's day. Gorgeous and delicious - the perfect cheesecake for any occasion

Serves: Large Slices

Prep Time: 45 minutes

Cook Time: 8 hours

Pro Tips:

Want a more chocolate base? Blend a packet of Oreo's, combiner with coconut oil and press the base into the cake tin.
keeping the fruity feel, then why not add some coconut flakes - Yum!

Ingredients

1/2 Cup Pecan Nuts
1/2 Cup Almond / Coconut Flour
4 Dates Pitted
2 tbsp Coconut Oil
1 tsp Cinnamon
1/2 tsp Salt

For the Filling

2 Cups Cashew Nuts Soaked Overnight
1/2 Cup Coconut Milk
1/4 Cup Coconut Oil Melted
1/4 Cup Maple Syrup
2 tbs Lemon Juice
1 tsp Vanilla Essence
1/4 Cup Frozen Blueberries

For the Topping

1 Cup Blueberries
1 tbsp Lemon Juice
1 tbsp Chia Seeds
1/2 Cup Fresh Strawberries For serving
1/2 Cup Frozen Blueberries For serving

Instructions

Prepare a 15cm cake tin with coconut oil or baking spray and set aside.

For the Base

In a food processor or high-speed blender, add the pecan nuts + cinnamon + coconut oil + dates + salt and pulse until a sticky dough forms. Using your fingertips, gently press into the base of the cake tin.

For the filling

Add the cashews + coconut oil + maple syrup + lemon juice + vanilla to the blender and blend until smooth, scraping the sides down as you go. Pour 2/3 of the filling over the pecan base until even and set aside in the freezer
Add the freeze dried blueberries into the blender and blend. Pour over the filling layer evenly.
In a clean blender, add the toppings except for the strawberries and left over freeze dried blueberries. Blend until smooth and pour over the last layer.
Leave in the freezer overnight or for 8 hours. Once set, remove and allow to stand for 10 minutes before finishing off with the toppings. Slice and serve immediately.
You will LOVE THIS

Want to add a little something extra to spoil mom? Find some great gifts that are guaranteed to bring her joy!