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- 1 ½ cups raw cashews, soaked for at least 4 hours - ½ cup coconut cream - ½ cup pure maple syrup - ¼ cup freshly squeezed lemon juice - 1 cup fresh or thawed frozen blueberries - 1 teaspoon pure vanilla extract - ½ teaspoon agar-agar powder (for a firmer texture) - 1 cup almond flour (for crust) - ¼ cup coconut oil, melted (for crust) - 2 tablespoons coconut sugar (for crust) - Pinch of fine sea salt Getting the right measurements is key for a great cheesecake. For cashews, soak them in water to soften. This helps create a smooth filling. If you don’t have almond flour, you can swap it with crushed oats or gluten-free flour. Coconut cream gives a rich, creamy taste. If you can't find it, use silken tofu for a lighter option. Maple syrup adds sweetness and flavor. You could substitute it with agave syrup if needed. Using fresh ingredients makes a big difference. Fresh blueberries burst with flavor and color. They enhance the taste and look of your cheesecake. When you use fresh lemon juice, it brightens the dish. This makes every bite refreshing. So, always choose the best quality ingredients. They make your vegan blueberry cheesecake delightful and satisfying. Plus, fresh ingredients often have more nutrients. This means your dessert is not just tasty but also better for you. To start, gather your ingredients for the crust. You need almond flour, melted coconut oil, coconut sugar, and a pinch of salt. In a mixing bowl, combine these ingredients. Mix until it looks crumbly, not sticky. Next, take a 9-inch springform pan. Lightly grease it with a bit of coconut oil. Now, press the crust mixture firmly into the bottom of the pan. This will be your base. Set it aside while you work on the filling. Now it’s time to make the filling. First, drain and rinse the soaked cashews with cool water. Place them in a high-speed blender. Add coconut cream, maple syrup, lemon juice, vanilla extract, and agar-agar powder. Blend on high until the mixture is smooth and creamy. Stop to scrape down the sides if needed. This step is key for a silky texture. Once smooth, gently fold in the blueberries. You can save a few blueberries for later to use as a garnish. Next, pour the blueberry filling over the crust in the springform pan. Use a spatula to even out the top. Then, cover it with plastic wrap. Place the cheesecake in the fridge for at least 4-6 hours. If you want it to set faster, refrigerate for 2 hours and then freeze for the final setting. Once firm, carefully remove the springform pan. Slice the cheesecake into ten even pieces. Serve chilled, and add your reserved blueberries on top for a beautiful touch. For extra sweetness, drizzle maple syrup over each slice just before serving. Enjoy every bite of this vegan blueberry cheesecake delight! To get a creamy texture, soak your cashews for at least four hours. This softens them, making them easy to blend. Use a high-speed blender for the smoothest results. Blend until there's no graininess left. Adding coconut cream also helps create a rich and velvety feel. If you want a firmer cheesecake, include agar-agar powder. It sets the filling well and keeps it smooth. One common mistake is not soaking the cashews long enough. If they're still hard, your cheesecake will be gritty. Another issue is adding too much liquid. Stick to the measurements in the recipe for the best results. Also, don't skip the chilling step. If you don’t let it set long enough, the cheesecake will not hold its shape. To make your cheesecake look stunning, place it on a nice cake stand. This adds height and elegance. Use fresh blueberries as a topping. They add color and a pop of flavor. You can also sprinkle powdered coconut sugar on top for a sweet touch. For a fresh look, add mint leaves around the base. These small details make your cheesecake shine and impress your guests. {{image_4}} You can add more fun flavors to your vegan blueberry cheesecake. Try mixing in lemon zest for a fresh taste. A dash of cinnamon can add warmth. You might also consider adding a swirl of fruit puree on top. This creates a beautiful look and boosts flavor. For a nutty twist, add crushed almonds or walnuts to the crust. You can even try different fruits like raspberries or strawberries for a new treat. Maple syrup is great, but there are other sweeteners too. Agave syrup works well and is sweeter. Coconut sugar adds a nice caramel flavor. If you want to cut sugar, use ripe bananas or applesauce. These natural sweeteners can give your cheesecake a unique taste. Just remember to adjust your liquid ingredients based on what you choose. If you need a gluten-free crust, almond flour is a great base. You can also use gluten-free oats. Just blend them into a flour-like texture. A mix of crushed nuts and dates can make a tasty crust too. Press it into your pan just like the almond flour version. These options keep your cheesecake safe for those avoiding gluten. They still taste amazing! For the full recipe, check out my Vegan Blueberry Bliss Cheesecake. To keep your vegan blueberry cheesecake fresh, cover it well. Use plastic wrap or a tight lid. Store it in the fridge for the best taste. It stays yummy for up to five days. If you want to slice it, use a sharp knife. Clean the knife between cuts to keep the slices neat. You can freeze this cheesecake for later! First, let it cool completely. Wrap each slice in plastic wrap. Then, place the slices in an airtight container or freezer bag. This way, it stays fresh for up to three months. When you want to eat it, take out a slice and let it thaw in the fridge overnight. This vegan cheesecake lasts in the fridge for about five days. If you freeze it, it can last for three months. Always check for any signs of spoilage, like off smells or changes in texture. Enjoy your cheesecake at its best! For the full recipe, you can refer to the provided instructions. You can use silken tofu instead of cashews. Silken tofu gives a creamy texture. Blend it with coconut cream and maple syrup for sweetness. This mix makes a great base. You will miss the nutty flavor, but it still tastes good. You can add a few drops of lemon juice to enhance flavor. Yes, you can use frozen blueberries. They work well in this cheesecake. Just make sure to thaw and drain them first. This keeps your cheesecake from becoming too watery. Frozen blueberries are often just as tasty as fresh ones. They also save you time and can be more affordable. Agar-agar is a plant-based thickener. It comes from red algae and is a great substitute for gelatin. To use it, dissolve agar-agar powder in hot water. This forms a gel-like texture that helps set your cheesecake. It is a key ingredient for that firm yet creamy finish. You can find the full recipe in the Vegan Blueberry Bliss Cheesecake section. This includes all the ingredients and steps. It shows you how to make this delightful dessert from start to finish. Enjoy making it! This blog post covered how to make a delicious vegan cheesecake. We discussed key ingredients, measurements, and the benefits of freshness. I detailed the steps for preparing the crust and filling, plus tips for the best texture and presentation. You learned about flavor variations, storage, and how to answer common questions. With these insights, you can confidently create a tasty vegan cheesecake. Enjoy experimenting and perfecting your recipe!

Vegan Blueberry Cheesecake

Indulge in a slice of heaven with this Vegan Blueberry Bliss Cheesecake! This creamy, plant-based dessert combines soaked cashews, coconut cream, and fresh blueberries for a delightful treat. Perfect for special occasions or a guilt-free indulgence, this cheesecake is easy to make and irresistibly delicious. Click through to discover the full recipe and impress your friends and family with this stunning dessert!
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Ingredients
  

1 ½ cups raw cashews, soaked for at least 4 hours

½ cup coconut cream

½ cup pure maple syrup

¼ cup freshly squeezed lemon juice

1 cup fresh or thawed frozen blueberries

1 teaspoon pure vanilla extract

½ teaspoon agar-agar powder (for a firmer texture)

1 cup almond flour (for crust)

¼ cup coconut oil, melted (for crust)

2 tablespoons coconut sugar (for crust)

Pinch of fine sea salt

Instructions
 

Prepare the Crust: In a mixing bowl, combine the almond flour, melted coconut oil, coconut sugar, and a pinch of salt. Stir together until the mixture resembles a crumbly texture.

    Form the Base: Lightly grease a 9-inch springform pan with a little coconut oil to prevent sticking. Evenly press the crust mixture into the bottom of the pan to create a compact layer. Set aside to firm up while you prepare the filling.

      Create the Filling: Drain and rinse the soaked cashews under cool water. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and agar-agar powder. Blend on high until the mixture is smooth and creamy, scraping down the sides as needed.

        Incorporate Blueberries: Once the filling is smooth, gently fold the fresh or thawed blueberries into the batter. Reserve a few blueberries for garnish if desired.

          Assemble the Cheesecake: Carefully pour the blueberry filling over the prepared crust in the springform pan. Use a spatula to smooth the top evenly. Refrigerate for a minimum of 4-6 hours or until the cheesecake is fully set. If utilizing agar-agar, for a quicker set, refrigerate for about 2 hours and then transfer to the freezer for the final setting.

            Serve and Enjoy: Once the cheesecake has set, gently remove the springform pan. Slice into 10 even pieces and serve chilled. Top with the reserved blueberries for a lovely garnish. For an extra touch of sweetness, drizzle maple syrup over the individual slices just before serving.

              Prep Time: 20 minutes | Total Time: 4-6 hours | Servings: 10 slices

                - Presentation Tips: Elevate your cheesecake presentation by serving it on a decorative cake stand. Add fresh mint leaves around the base and sprinkle powdered coconut sugar on top for a delightful finish, giving it an inviting and chic appeal.