Let me begin this post with an apology. This is a summer recipe and I swear I meant to share it with you earlier! Sometimes, you know, life gets in the way. And so we are now in early October and here I am coming at you with a Blueberry Cheesecake. Sorry! But I know you will be glad to have this recipe. No matter the weather and the season. Everyday can be cheesecake day, am I right?
So here’s the story about how this cake came about. My husband’s birthday is in August and for as long as I’ve had my blog I have shared Sandy’s birthday cake here. This year we were travelling on the week of his birthday and that meant: no cake!
A week or so later, to make it up to him and let him have a cake, I made this Blueberry Cheesecake.
Since in-laws were visiting us and they are Indian vegetarians (meaning: they don’t eat eggs) I needed to make an eggless cake. A cheesecake was an easy way out in this case!
I came across an interesting recipe from The Movement Menu (via Pinterest) which was perfect! I adapted it very slightly and it worked wonderfully.
A few things you should know about this Blueberry Cheesecake: it is raw, free of refined sugar and completely grain-free. If you are gluten-intolerant, vegan or follow a paleo diet, then this cake is perfect for you.
If you are none of those things, then this cake is…perfect for you too!
Only because I can eat flour, or dairy, or sugar it doesn’t mean I won’t like a cake without any of these ingredients! It’s all about taste at the end of the day, and trust me, this cake does taste really good! Especially on a summer day. But also on a grey, dark and rainy October day! ;)
This is a no-bake cheesecake, meaning you won’t need to cook it at all. However, you will need to leave it in the freezer to set for at least a few hours before serving. And then remember to take the cheesecake out of the freezer about 10-15 minutes before serving.
Bonus points for this cake because it can be frozen and hence prepared in advance for a special event or birthday!
For the crust
For the filling
- 2 cups raw unsalted cashews (soaked in boiling water for 1 1/2 hours)
- 1/3 cup maple syrup
- 1/2 cup full fat coconut milk
- 1/4 tsp salt
- 2 1/2 tbsp coconut oil, at room temperature
- 2 tbsp lemon juice
For the topping
- 1 1/2 cup fresh blueberries
- 3 tbsp maple syrup
- 1/2 cup coconut flakes (optional)
In a large bowl, add the cashews and then cover with boiling hot water. Let set, uncovered, for approximately 1 and 1/2 hours. Rinse and drain thoroughly. Set aside; you will need them for the filling.
Line the bottom of a 18 cm (7″) springform cake tin with baking paper. Lightly oil the sides of the tin to make it easier to remove once the cheesecake has set.
To make the cheesecake base, combine the pecans and walnuts in a food processor. Pulse until you get a coarse mixture. Add the dates, coconut flakes and salt. Pulse several times until it starts clumping up and forming together.
Transfer the crust mixture into the pan. Press down with your fingers to pack it evenly into the bottom of the pan to create an even base. If it starts to get sticky, lightly wet your fingers with warm water. Place in the fridge to set while you prepare the filling.
Add drained cashews and the rest of the filling ingredients to the bowl of your food processor. Process until the mixture is creamy and smooth.
Pour the filling over the cheesecake base. Tap on the counter a couple of times to release any air bubbles that may have formed. Place the cheesecake in the fridge to set while you prepare the topping.
Combine the blueberries and maple syrup in the bowl of a food processor and pulse at medium speed until you have a thick sauce. Add the mixture on top of the cake filling. Optional: sprinkle raw or toasted coconut flakes on the cake.
Cover the cake tin with cling film and seal the top with foil. Let it set in the freezer for a minimum of 4 hours or overnight.
When ready to serve, pull out the cheesecake and allow it to sit at room temperature for about 10-15 minutes before slicing and serving.
Store in a covered container in the fridge for 2 days or in the freezer for up to 2 weeks.