Tuesday, 17 April 2018

Blueberry Lemon Layered Vegan Cheese Cake



This is the first cashew cream cheese cake I have ever made. I made it for my husbands birthday because he absolutely hates the texture of cake. Since we are also Vegan it was hard coming up with idea's as a main dessert. I could have easily went out and bought a Vegan dessert but I wanted it to be special. I took two different recipes and tweaked them to my liking! We really enjoyed this cake. It was even unreal frozen! It was almost like a frozen yogurt treat. My next attempt will be to make personal sized cheesecakes with lime & apple! 

CRUST

  • 1 cup packed (200 g) pitted dates
  • 1 cup (120 g) raw walnuts

FILLING

  • 3 cups (180 g) raw cashews
  • Lemon juice 1/4 cup or to taste! 
  • 1/3 cup (80 g) coconut oil, melted
  • 1/2 cup + 2 Tbsp (150 ml) full-fat coconut milk. Skim from the top. 
  • 1/2 cup (120 ml) agave nectar or maple syrup (or honey if not vegan)
  • 1 cup of frozen blueberries (for blueberry layer)


  1. Add pitted dates to a food processor or blender. I personally used a VItamix. Blend until small bits remain and it forms into a ball. 
  2. Next add the walnuts and process into a meal until a loose dough forms - it should stick together when you squeeze a bit between your fingers. If it's too dry, add a few more dates through the spout while processing or blending. If too wet, add more almonds or walnuts. Optional: add a pinch of salt to taste. 
  3. Form the crust in the spring form pan & level it out with your fingers. Put in freezer for 20 mins or so. 
  4. Add all filling ingredients to a blender and mix until very smooth. 
  5. Add filling to spring form pan ontop of the crust. Tap a few times to release any air bubbles, put in the freezer for 10-20 mins. Go onto your next layer, which would be blueberry! 
  6. Add the frozen blueberries to the rest of the filling & blend until smooth. Add to the cheese cake & cover with plastic wrap and freeze until hard - about 4-6 hours
  7. Before serving let it thaw in the fridge for several hours.  You can eat frozen too!


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