Frozen Blueberry Cheesecake Recipe from The Tiny Vegan Kitchen
This frozen blueberry cheesecake recipe not only looks really pretty but the creamy soft texture of the cashew cheese and the crunchy, nutty base creates a real party of flavour and texture in the mouth. It’s also super easy to make, if you have a high-speed blender.
Ok, so it’s fairly obvious from my blog recipes that I’m more of a fan of savoury foods than I am sweet, I put that down to me being sweet enough hehe!
But that’s not to say that I don’t enjoy the odd sweet treat, it’s just that savoury foods often lend themselves to more possibilities of veganizing my favourite dishes. At least I had thought so until I tried a couple of sweet recipes.
Makes two mini cakes
– 11/4 cup of almonds or nuts of your choice
– 10 medjool dates soaked and softened in warm water.
– A pinch of salt to taste
– 2 cups of cashews, soaked overnight
– 1 tsp of vanilla extract
– 8 tbsp of melted coconut oil
– 5 tbsp of maple syrup (or sweetener of your choice, you can add more to taste too)
– 5 tbsp of nut milk (you make need a little more or less)
– 3/4 cup of blueberries
– Frozen blueberries for decoration
1. Place the almonds in a bag and give them a little bashing with a rolling-pin. I find it takes a lot of pressure off the blender if the nuts have been ground down a little before hand.
2. Add the nuts, dates and a pinch of salt to the blender. Pulse until the mix holds together like a dough. I personally prefer a rough texture so I didn’t blend for too long.
3. Place some parchment paper in the base of a spring form tin and press in half of the base mix (it makes two mini cakes). Place in the freezer for about 30 minutes.
1. Add all of the cheese ingredients to a blender and mix on high power until smooth. You may need to add a little extra milk to the mix if you find that it is too thick. It should be a similar consistency to a thick yogurt.
2. Remove the tin from the freezer and add half of the mix on top. Slice some frozen blueberries and place them around the edges.
3. Fill the spring form tin up to the top and place in the freezer for at least two hours. Remove half an hour before serving. Share and enjoy!
[su_note note_color=”#eeede9″]RECIPE BY THE TINY VEGAN KITCHEN [/su_note]
Tanya is a vegan food blogger who set up The Tiny Vegan Kitchen blog in 2015.
Since then she has expanded into hosting Supper Clubs and giving Cooking workshops from her home in Dublin.
Tanya’s recipes include vegan versions of her favourite wholesome foods and celebrate the array of ingredients that are available to us to create and enjoy delicious food.
She also loves a hearty meal and throughout her blog she calls on the cuisines of countries that she’s visited to provide the inspiration for some of her recipes.
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