For this cheesecake we wanted to take things up a notch while staying true to our philosophy of keeping things simple.
This recipe looks the part and it tastes incredible.
Here’s what you need to know:
You can store this cheesecake for 2 days in the fridge.
We use Medjool dates in our base but any variety will do. Medjool tend to be on the larger scale so throw in an extra date if the variety you use is on the small side.
You can also use up any leftover nuts for the base instead of almonds and walnuts: pecans or more cashews would also work.
Ideally you’ll need to use a fast-powered blender to blend the soaked cashews into a super smooth filling like ours.
This is the third recipe from our #PimpMyPlant series with our friends Elmlea and now things are getting serious!
The Elmlea Plant Double cream alternative gives the cheesecake a lovely creamy texture and taste.
Both the Elmlea Plant cream alternatives – Single and Double – contain the Vegan Society trademark and there are loads more recipe ideas on the Elmlea hub for you to choose from.
No-Bake Blueberry Cheesecake
Serves:10 peoplePrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
For the filling:
200g / 7oz cashews
1 tbsp vanilla extract
270ml / 9.1 fl.oz Elmlea Plant Double
1 lemon
4 tbsp maple syrup
2 tbsp coconut oil, melted
300g / 10.6oz fresh blueberries
For the base:
5 dates, stones removed (we use Medjool)
120g / 4.2oz almonds
80g / 2.8oz walnuts
2 tbsp coconut oil, melted
For the compote:
300g / 10.6oz fresh blueberries
2 tbsp caster sugar
1/2 tbsp cornflour
Method
Transfer the cashews to a large mixing bowl and cover with hot water from a kettle. Leave to soften for at least 30 minutes. Then line the base of a 20cm round loose-bottomed cake tin with baking paper.
Add all the base ingredients to a food processor. Process the base ingredients until fine and when they hold together in your hands. Transfer the mixture to the prepared cake tin and use your fingers to spread it out evenly across the base, pushing down to compact the mixture.
Drain the cashews and add them to a blender along with the vanilla extract, Elmlea Plant Double, zest from the whole lemon, juice from half of the lemon, maple syrup and coconut oil. Blend until smooth, then pour 2/3 of the mixture over the nut base. Place the cheesecake in the freezer for 2 hours or until the filling layer is firm.
Once you’re ready to add the blueberry layer, blend the remaining cheesecake mixture with the blueberries until smooth. Pour the blueberry layer over the cheesecake and transfer the cheesecake to the freezer for a minimum of 2 hours or overnight.
When you’re ready to serve the cheesecake remove it from the freezer and leave it to sit on a worktop for 20-30 minutes to soften slightly.
Meanwhile to prepare the blueberry compote, add the blueberries to a saucepan on a low - medium heat and cook for 5 minutes. Then stir in the sugar. Next, in a small bowl combine the cornflour with water until smooth, then stir the paste into the pan and simmer for 3-4 minutes.
Serve slices of cheesecake with a topping of burberry compote. Delicious!
Did You Make This Recipe?
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I tried this and is absolutely delicious, only thing I added a little bit of lemon juice to the compote to balance out the sweetness. Other then that, it is light, flavourful, fancy, delicious and mouth watering. Thank you so much for this beautiful recipe.
For the filling:
4 Comments
I tried this and is absolutely delicious, only thing I added a little bit of lemon juice to the compote to balance out the sweetness. Other then that, it is light, flavourful, fancy, delicious and mouth watering. Thank you so much for this beautiful recipe.
Thanks Warveen! The lemon juice sounds like a lovely addition 🙂
Looks amazing! How do you store the cheesecake? Does it need to be refrigerated after its set, or does it need to be stored in the freezer?
Thanks Kiran! You can store this cheesecake for 2 days in the fridge 🙂