Vegan Blueberry & Lime Cheesecake


I found this amazing vegan cheesecake recipe on the Vegan Family Recipes website (http://www.veganfamilyrecipes.com/2014/07/vegan-blueberry-lime-cheesecake.html) and had to give it a try! Luckily I was having a girls night in over the weekend so this was the perfect opportunity to make it. 

 Because it looks so amazing i thought it would be tricky to make but it was actually really easy. The cheesecake is light and refreshing plus its vegan, gluten free and Paleo.



Handy Tips:
1. Cashews can be soaked in water for 10-15 minutes first to make filling extra smooth. Make sure to dry off excess water from them before placing them in food processor. 
2. The cheesecake recipe needs 2 cups Coconut cream. This can be store bought coconut cream or you can place 2 cans of coconut milk in the refrigerator for at least 2 hours, then scoop the thick creamy part out of the can. 
3. Blueberry lime cheesecake can also be placed in the freezer to help firm the filling up quickly. I find that it takes a long time for it to thaw to the point of the cheesecake being nice and smooth. However, if you are planning on transporting the cheesecake then having it frozen works wonders. 
4. Cheesecake will keep in refrigerator for up to 4 days.
5. Crust can easily be made with other nuts as well. Almonds, hazelnuts, and walnuts work well.




Ingredients 

Base
4 Medjool Dates
1 cup macadamia nuts (raw & unsalted)
Pinch of salt

Filling
2 cups coconut cream 
2/3 of a cup cashews (soaked in water for 10-15 minutes)
4 tablespoons fresh lime juice (2 limes)
2 tablespoons raw maple syrup

Topping
2 Medjool Dates
1 cup fresh blueberries

Garnish (optional)
1 teaspoon lime zest 
1/2 cup fresh blueberries 

Method

Base
1. Line a springform cake tin (around 7inches) with parchment paper.

2. Place macadamia nuts, 4 dates and pinch of salt in food processor and pulse until a sticky mass forms.

3. Press macadamia crust into bottom of cake tin and half way up the sides using fingers. Place in the freezer while you prepare the filling.

Filling 
4. Clean out food processor and place coconut cream, cashews, lime juice, and maple syrup in it. Pulse and process until mixture is smooth.

5. Remove springform from freezer and pour lime cheesecake filling into the springform. Place springform in freezer again until filling in slightly firm (about 10-15 minutes).

Topping
6. Clean out food processor again and place blueberries and 2 dates in it. Pulse again until smooth (blueberry skin will still be present, this is OK). 

7. Carefully spread blueberry topping over filling in the springform.

8. Place in refrigerator for at least 4 hours or overnight until filling is firm.

Garnish
9. When cheesecake is firm and ready to serve garnish with fresh blueberries and lime zest.

Enjoy x 

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