Wild Blueberry Cashew Vegan Cheesecake

UpCycle, Power Yogi, Holly, shares her best friend's healthy cheesecake. Shauna Keeler, Registered Dietician and Holistic Chef, and Holly go way back. You can find more of her recipes at http://www.chefshauna.nyc/.

Ahhh....the last days of summer. I love soaking up the last long days, summer nights on the patio with friends and family, and enjoying the good stuff in life. Like this cheesecake! I could not believe how tasty this cake was! I had a few friends over who are total meat and cheese lovers and even they raved about the cake. Plus, it looked so fancy I felt so proud of myself for trying this out and succeeding. Moral of the story: it looks fancy, but so isn’t. This cake is perfect for those last summer days while your toasting friends and family on the patio!

Mostly Raw Wild Blueberry Cashew Cheesecake

Filling

  • 3 cups cashew meal
  • 1/2 cup wild blueberries (frozen or fresh)
  • 1/4 cup coconut oil
  • 1 1/4 cup almond milk
  • 1/2 cup maple syrup
  • 2 tsp lemon juice
  • 3 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp nutmeg

Crust

  • 2 cups walnuts
  • 1/2 cup gluten free oats
  • 3 tbsp coconut flakes
  • 2 tbsp maple syrup
  • 1 tbsp of melted coconut oil
  • parchment paper

Chocolate layer (optional)

  • 3/4 cup chocolate chips
  • 1 tsp of coconut oil

Wild Blueberry topping

  • 1/2 cup blueberries
  • 1 tbsp lemon juice
  • 1/4 cup maple crystals (or maple syrup)

First, prepare the crust by adding walnuts, gluten free oats, coconut flakes, 2 tbsp maple syrup and 1 tbsp of melted coconut oil to a food processor and pulse until combined.

Lightly oil springform pan (or regular pie dish) or a 8 inch cake pan lined with parchment paper (high enough so you can use it to lift the cake from pan when you’re ready to serve). Spread crust mixture over the bottom of the pan evenly.

To create the chocolate layer, create a double boiler by placing a large bowl over a sauce pan with boiling water. Add the chocolate chips and coconut oil to the bowl allowing the steam from the boiling water to melt the chips as you stir. You may want to hold the bowl with a towel because it will get hot. Once the mixture has melted, pour it over the crust and spread evenly with a spatula. Place the cake pan in the freezer to solidify the chocolate while you work on the filling. 

For the filling, add cashew meal, blueberries, coconut oil, almond milk, maple syrup, lemon juice, vanilla, cinnamon, nutmeg and salt to high powered blender and mix on high for about 2 minutes. Once mixture has been blended, take the cake pan from the freezer and pour over the chocolate layer. The mixture should pour pretty evenly, but you can always use a spatula or an offset to be sure. You can always add a touch of water if the filling is too thick. Freeze the cake for at least an hour-I froze mine overnight and it worked great.

For the topping, add blueberries, lemon juice and maple crystals (or syrup) to a sauce pan and heat gently until it becomes syrupy. Pour over the cake before serving.