Summer blueberry cheesecake with a base of nuts and dates and a filling of frozen blueberries and cashews. Very tasty and refreshing in warm temperatures and ideal semi-frozen, straight from the fridge. Vegan, gluten-free and oil-free.
Prep Time 20 minutesminutes
Cooling time 6 hourshours
Total Time 6 hourshours20 minutesminutes
Servings 10Piece
Calories 348kcal
Ingredients
FOR THE FLOOR:
160gmixed nutsI take walnuts, almonds and hazelnuts mixed
Line a 24cm diameter springform pan with baking paper. I only cover the bottom with baking paper and leave the sides blank.
FOR THE BOTTOM process mixed nuts and dates with a Food Processor (MagiMix) to an even, slightly sticky measure. If the dates are very dry, add a few drops of hot water. With wet hands, press into springform pan until bottom and sides are evenly lined. Place in the freezer.
160 g mixed nuts, 300 g Medjool dates
FOR THE FILLING Place cashews, coconut yogurt, frozen blueberries, maple syrup, bourbon vanilla, lemon juice, lemon zest and salt in a high-powered blender and blend until smooth. At the very end, add the xanthan gum and mix again until the measures thicken slightly.
180 g Cashews, 150 g Coconut yogurt, 250 g frozen blueberries, 120 ml maple syrup, ½ tbspn ground bourbon vanilla, 60 ml Lemon juice, Grated zest of one organic lemon, 1 Pinch of salt, ½ tbspn Xanthan Gum
Remove the base from the freezer and pour in the filling. Leave in the freezer for at least 6 hours.
About 20 minutes before serving, remove the cake from the freezer and let it thaw at room temperature. Cut into 10 pieces, decorate with desired toppings and enjoy!
Vegan cream, Fresh blueberries
Lasts up to 5 days in the refrigerator and 1 month in the freezer.