7 Ingredient Blueberry and Lavender Vegan Cheesecake

a sexy vegan alternative to cheesecake
Staff Writer
Blueberry and Lavender Vegan Cheesecake

Recipe Courtesy of Natalie J. Claire 
 

"I know what vegan cheesecake sounds like. Just trust me on this one."

 

Natalie Claire is a photographer and writer. Follower her at instagram @natty.jpeg, and check out more of her recipes and photography at nataliejclaire.com 

4
Servings
799
Calories Per Serving
Deliver Ingredients

Ingredients

For the Crust

  • 1  Cup  dates
  • 1  Cup  walnuts or almonds, raw

For the Cake Filling

  • 1 1/2  Cup  cashews, raw
  • 1/2  Cup  coconut milk
  • 1/3  Cup  coconut oil
  • Juice  of 1 large lemon
  • 1/2  Cup  sugar, or other organic sweetener
  • 1/2  Cup  blueberries
  • Lavender to garnish

Directions

For the Crust

Soak dates in warm water for 10 minutes, drain. Add to a food processer and blend until dates form into a ball. Remove and set aside.

Add raw walnuts or almonds to food processor and process into a meal. Add the dates back into the mixture and blend until a loose dough forms. Add a pinch of salt to taste.

Lightly grease a 12 slot muffin tin. Scoop in heaping 1 tbsp. amounts of mixture and press down with fingers. Pack tightly using a spoon or small glass, use wax paper as a barrier if the mix is too sticky. Set in freezer to firm.

For the Cake Filling

Add remaining ingredients to a blender and process until very smooth. Divide filling among the muffin tin. Add fresh blueberries or lavender as desired. Cover with plastic and place in freezer until hard, about 4 to 6 hours. Set out for a few minutes to soften, or serve frozen.

Nutritional Facts

Total Fat
36g
51%
Sugar
60g
67%
Saturated Fat
28g
100%
Cholesterol
3mg
1%
Carbohydrate, by difference
110g
85%
Protein
16g
35%
Vitamin A, RAE
36µg
5%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
11mg
15%
Vitamin K (phylloquinone)
108µg
100%
Calcium, Ca
226mg
23%
Choline, total
9mg
2%
Fiber, total dietary
6g
24%
Folate, total
171µg
43%
Iron, Fe
7mg
39%
Magnesium, Mg
64mg
20%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Phosphorus, P
209mg
30%
Riboflavin
1mg
91%
Selenium, Se
12µg
22%
Sodium, Na
366mg
24%
Thiamin
1mg
91%
Water
89g
3%
Zinc, Zn
1mg
13%