Creamy, vegan, raw, blueberry gluten free cheesecake… Who would’ve thought a cheesecake minus dairy and refined sugar could taste so good?
Just as a disclaimer, I’m not vegan, paleo, vegetarian. While I did have a rather long stint as a pescatarian (11 years), as soon as I moved in with Mr TUQ some 7 years ago, I knew my veggie eating days were numbered.
That being said, I do love experimenting with recipes and turning a normal treat into a version that excludes lots of processed ingredients and full of good fats and natural sugars.
These blueberry cheesecakes are no exception.
Filled with nuts, berries and coconut, they so yummy that no one will even mind that they are missing dairy and processed sugar!
Makes 6 large individual cheesecakes
2 Cups Cashews (soaked 6 hours or overnight)
1/2 Cup Coconut Cream
1/2 Tbs Vanilla
1/3 Cup Agave Syrup
1 Cup Blueberries
Optional: Extra blueberries and edible pansies to serve
1 punnet Blueberries
2 Tbs Agave Syrup
Gluten Free Cheesecake Base
8 Medjool dates (soaked in hot water for 5 minutes)
1/2 Cup Oats
1 Cup Walnuts
3/4 Cup Desiccated Coconut
2 Tbs Coconut Oil
Step 1. Drain your cashews that have been soaking (overnight is better if you don’t have a super duper powerful blender).
Step 2. Add in your cashews and blend for a few minutes until the nuts have completely broken down and the mixture has a nice creamy texture (i.e. no lumpy bits!!!).
Step 3. Put your coconut cream, vanilla and agave into the blender. Give it a good whizz until the ingredients are well mixed.Step 4. For your blueberry coulis, place your blueberries and agave into a saucepan and heat for a few minutes on medium heat until they look quite ‘jammy’.
Step 5. Pass the blueberries though a fine sieve until you get a nice runny blueberry syrup.
Step 6. Divide your cheesecake mixture into three bowls. Put majority of the blueberry syrup into one bowl and then the rest into the second bowl.
Make sure to save a little blueberry syrup if you want to make some hearts on top of your cheesecake!Step 7. Swirl the mixture together and you should end up with three bowls that look a little something like this….
Step 8. Meanwhile for the gluten free cheesecake base, put the walnuts, oats, dessicated coconut, coconut oil and dates into your blender. Blend together until the mixture has turned into a sticky, nutty, date paste.
Step 9. Start filling up your cheesecake pan with the mixture. You want the base to be about 1cm thick once it is patted down.
If you want an even base then wrap some greaseproof paper around a spare cheesecake base and push down on the mixture.
Step 10. After you’ve flattened the base, pour in the darkest coloured blueberry cheesecake mixture amongst the moulds.
Add in a few extra blueberries if you want a little extra blueberry surprise!
Step 11. Put the moulds into the freezer for 10-15 minutes until the mixture has just set.
Then add in the light purple cheesecake mixture into the pans. Tap your pans onto the bench to even out the mixture.
Put the moulds back into the freezer for another 10-15 minutes.Step 12. Lastly, add in the white cheesecake mixture to fill up the moulds. Put back into the freezer for 10 minutes. Step 13. With the remaining blueberry syrup, dot little syrup blobs in a spiral shape.
Use a skewer (or a thermometer as I have) and run it through the middle of the dots.
You’ll get a lovely heart shaped pattern on your cheesecakes!Pop them back into the freezer and leave them to set for a few hours.
Step 14. Remove the moulds from the freezer and leave them on the kitchen bench for a few minutes (maybe only one or two if its a warm day!).
Run a knife around the edge of the mould and push the base up so the cheesecakes pop up.
You’ll see these delightful lilac cheesecakes emerge from the moulds! Cue: a little squeal of delight!
If you’re not ready to eat them straight away, then they will store well in the freezer in a sealed container.
However I know most people won’t be able to resist tucking in straight away!
To serve, top with some edible pansies and add extra blueberries on the side and you’ve got yourself once pretty dessert! Obviously then you have a tough decision about who to share these tasty cheesecakes with! Whoever these lucky people are, I’m pretty sure they will thank you!
I love seeing your tasty creations! Share your tasty gluten free cheesecakes with me @theurbanquarters on instagram!
Big cheesecake pan here or similar here // White Breakfast Tray // Gold cutlery here or here