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Vegan Blueberry Cheesecake


o make the base, put in food processor

- 8 dates

- 1.5 cup almonds

- 1 tsp cinnamon

- 1/2 tsp ginger

- 1/2 tsp vanilla

- 1/4 cup avocado oil


Blend in food processor until it forms a sticky dough and then press into a pie crust or a square tin for cheesecake bars. Place in freezer.


Next add to food processor to make filling:

- 1/4 cup maple syrup

- 1.5 cup cashews

- 1 Tbsp avocado oil

- 1/4 cup almond or oat milk

- 1/2 tsp vanilla

- juice of a lemon or lime

- pinch of salt


Add filling to crust.


Next heat on stovetop 1 cup of frozen blueberries until there are some juices in the pan. Remove from heat and swirl blueberries and juices into filling.


Freeze until ready to serve and top with lemon or lime zest.

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