Blueberry Cheesecake
This Recipe Is: Free of gluten, dairy, soy, eggs and peanuts.
Hello all!
If you’ve been watching my Instagram story you know I got some blueberries the weekend before last. I was soo excited to try some Maine blueberries. What perfect timing that I moved here right at the start of blueberry season. When Trevor and I were driving to the bank that Saturday, I saw a farmers market. I got so excited and made him pull over just so I could get some blueberries. He reluctantly did (silly man) and we BOTH actually enjoyed ourselves!
Of course I had to shop around for other fruits and veggies too. While looking around we had the most pleasant experience with one of the vendors. He was selling eggs and apple cider and he gave us both free pints of cider and an incredible deal on eggs! Well this guy knew what he was doing because that’s now my new favorite farmers market. 🙂
But back to my blueberries. The blueberries were so awesome! They were very little unlike the ones I’m use to at the store. I was excited to make a recipe for them and this recipe turned out INCREDIBLE!!!
If you’ve ever ate a dairy free cheesecake you’ve probably either had a raw cheesecake or a tofu cheesecake. Well this is neither of those. This is completely different and it is my own creation. It is so much more creamy and authentic tasting compared to a raw cheesecake. You can most definitely make this with other fruits that you have on hand.
This recipe may seem like it has a lot of steps but do not be intimidated! It actually did not take me very long to put together. It just takes a bit of planing to make sure your nuts and oats are soaked ahead of time.
Ingredients for cheesecake layer:
- 1/2 cup oats
- 1/2 cup cashews – typically I would suggest using raw, I used roasted because it was all I had on hand and that did not make a difference in flavor
- 1 can coconut milk – keep this in refrigerator prior to use so that cream separates from liquid
- 2 tablespoons coconut oil
- 1/4 cup cacao butter wafers
- 2 teaspoons gelatin
- 1 lemon for zest and juice
- 2 tablespoons honey
Ingredients for blueberry filling:
- 1 cup blueberries
- 1/2 cup coconut sugar
- 1/4 cup water
- 1 tbs tapioca starch
- 1/2 lemon
Ingredients for crust:
- 1 1/2 cup granola – I had granola on hand and that was awesome for the crust, you can also use gluten free cookies
- 1/2 cup oats
- 5 tablespoons Earth Balance soy free spread
Directions:
- Soak oats and cashews for cheesecake layer in water overnight. Once this step is done move on to the following.
- Melt Earth Balance for crust. Also, preheat oven to 350 degrees F.
- Put parchment paper on the bottom of a 9″ spring form pan (cut it so it is the proper size to fit). If you do not have a spring form pan you can use a pie pan just be aware you might have trouble getting it out.
- In a food processor pulse up granola and oats until the texture of dirt. Then pulse in melted Earth Balance.
- Press crust into pan until it is an even layer. Bake in your preheated oven for about 15 minutes or until it is golden brown.
- Next prepare the blueberry filling. Add your blueberries, coconut sugar and water to a small pan on the stove over medium high heat. Mix well and bring to a boil then reduce to a hard simmer. Let cook stirring occasionally for about 5 minutes or until it thickens slightly. Then whisk in your tapioca starch and lemon juice. Turn down to low and cook until very thick and sticky. Turn off heat when finished and set aside.
- To prepare the cheesecake layer melt the coconut oil and cacao butter wafers. Then blend soaked nuts and oats, cream of coconut milk, melted oils, gelatin, lemon juice and honey. If you have never worked with canned coconut milk all you have to do to get the cream is refrigerate prior to use. Then when you open it, the cream should have separated from the liquid. Scoop it off with a spoon and save the liquid for smoothies or other recipes. Notice I say should have separated, because now and then it does not. This is sometimes because it has been shaken too much prior to refrigerating.
- Blend all ingredients until very smooth.
- Now it’s time to assemble it all… Spread the blueberry filling onto the crust then poor on the cheesecake layer. If you want a swirled effect take a butter knife and twirl it around to combine the two layers slightly.
- Refrigerate for about 10 minutes or until slightly solidified then sprinkle on blueberries and lemon zest. Return to refrigerator for about 3 hours or until completely solidified. I refrigerated overnight just to be sure.
- Enjoy!
