ALMOND BLUEBERRY VEGAN CHEESECAKE

One more vegan cheesecake recipe! Today we are making Almond Blueberry Vegan Cheesecake, with a delicious chewy crust, and a marble effect with beautiful colors, and don’t forget about the blueberry jam swirled in that delicious creamy cheesecake.

While we are on the vegan cheesecake topic. Why do we still call this vegan cheesecake? I vote for changing the name to Cashew Cake, instead of cheesecake.

There’s no cheese involved in here, and the taste does not remind me the taste of cheesecake. Can have a similar texture and appearance, but that’s about it! I think that Cashew Cake would be a fine name for this dessert.

Ingredients
Vegan Cheesecake Crust

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 2 tablespoons flax seeds
• 1/2 cup chopped medjool dates 80 grams, about 4 dates
• 3 tablespoons maple syrup
• 1 tablespoon coconut butter

Blueberry Jam

• 10 oz blueberries frozen or fresh about 2 cups
• 3-4 tablespoons maple syrup
• 2 tablespoons fresh lemon juiceoptional, you can add water instead
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Almond Blueberry Cheesecake
• 3 cups raw cashews
• 1/2 cup -3/4 cup maple syrup depending on how sweet you like it
• 2/3 cup coconut oil melted
• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup coconut cream cold
• 1/2 cup almond butter
• Coconut whipped cream
• 1/2 cup coconut cream chilled
• Sweetener of choChicor

Instructions
Vegan Cheesecake Crust

• You can prepare a pan by lining it with parchment paper on the bottom and on the sides, which will make easier to remove the cheesecake from the pan later.
• Add all ingredients to a food processor.
• Process mixture until well combined.
• Pour it onto a 8” springform pan.
• Press it down to evenly coat the bottom of the pan. Make sure you really pack the crust.
• Place it in the freezer to firm up.

Blueberry Jam

• Mix blueberry, lemon juice (or water), and maple syrup in a small saucepan.
• Bring to a gentle boil over medium low heat, stirring.
• Let mixture simmer gently for a few minutes, until some blueberries start to pop, and the mixture starts to reduce and get thicker.
• Mix cornstarch and water together in a small bowl.
• Add cornstarch mixture to pan, keep stirring and simmering over medium low heat for a few minutes, until jam is thick and has a deeper color.
• Place in a covered bowl in the fridge until cold.
• Divide the jam in half. One half will be processed in the food processor with half of the cheesecake batter. And the other half will be swirled into the batter.

Almond Blueberry Cheesecake
For full instrucyions please see : www.piesandtacos.com

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