Blueberry Vegan Cheesecake 

Here’s a vegan cheesecake recipe you will want to make over and over again! I mean, who doesn’t love cheesecake? The taste is just heavenly and this recipe will knock your socks off! The taste is smooth, creamy and BURSTING with flavour; it’s the perfect end to any meal. Pair it will some cashew ice cream and you are good to go!

Soaking Time: 2 hours
Prep Time: 45 minutes
Chill Time: 2 hours

Making The Crust:

Ingredients Requiring Soaking:

• 2 ¼ cups of walnuts

Dry Ingredients:

• 1/3 cup medjool dates
• ¼ cup palm sugar
• ¼ cup cacao powder
• ¼ cup cacao nibs
• 1/8 teaspoon of sea salt

Directions:

1. In a food processor, grind the walnuts into flour.
2. Add the dates and palm sugar and process together with walnut flour.
3. Add cacao powder, cacao nubs and sea salt and process until the mixture starts to stick together.
4. Spread the mixture evenly into a 9-inch spring form pan lined with parchment paper. 
4. Make the crust as even as possible, including the edges.

Making The Filling:

Wet Ingredients:

• 2 pints fresh blueberries
• 1/4 cup agave nectar
• 1 tablespoon lime juice

Directions:

1. Place the blueberries, agave nectar and lemon juice into a high-powered blender.
2. Process until all of the blueberry bits are ground up and the mixture is smooth.
3. Refrigerate until you’re ready to serve the cheesecake
4. Pour blueberry sauce over each serving, and sprinkle with fresh blueberries

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Check This Receipe Out: Raw Vegan Ice Cream

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Tips from Carmen Lisa's Kitchen:

Storage: Place in the freezer for 1 month or in the fridge for 3 days
A Hint for Making New Flavours: Substitute your favourite berries in place of blueberries.