Vegan🌱No-Bake Blueberry Cheesecake

【Vegan🌱No-Bake Blueberry Cheesecake】

Hi Guys!
I apologize that it's been a while since I last posted, but I have something amzaing for you all to try out! Hopefully it will pay me off (finger-crossed)

Today, I'm sharing my favorite vegan sweet recipe that I created from hand-picked fresh blueberries: No-bake blueberry cheesecake!

Woohoo!

This cheesecake is:

Vegan
Raw option available
Gluten free
Refined sugar free
Nutrient dense

You'll find it deceptively easy to make!

These little cuties are fresh blueberries that I picked at a farm in Surrey BC. Unfortunately I couldn't find any organic blueberry farms at these challenging times due to covid-19, but the farm is still good enough for those who want to buy a bunch of berries made locally! Another plus point is that this farm is located a bit far from the main road which a lot of cars are passing, so it can achieve the less toxic substances emitted from cars to cover these delicious berries. Some farms are built right next to a busy road and I always avoid them because of the pollution to fruits and veggies.

After I came back home on the picking day, I washed everything carefully not to break them apart, put some water-absobable towels on a table, spread out my berries over the towels, and then finally cover berries with another few towels to dry them out!

In this way, it benefits berries last long in freezer and not stick together while frozen which makes it easy to take berries out of bags as much as you need when use.

How do I make no-bake cheesecake with those fresh berries?
The original recipe is Raw Matcha Cheesecake that I posted on the first day of my blog!

First, make the crust part.

Dates
Pumpkin seeds
Oats
Flax seeds
Coconut oil
Himalayan pink salt
Water

There're 2 reasons that I use dates as a sweetner other than regular sugar:

Rather using natural sugar from fruits, than regular sugar
Dates can be used as a binder

Terra delyssa Deglet Noor Dates, 794g

Terra Delssa dates are organically grown and have a natural sweetness, and you don't need to add more sugar to it.

Soak in a little water overnight.

Transfer into a blender and process until sticky dough like form.

Do the same separately for oats, pumpkin seeds and flax seeds, but do not over-process. Some small pieces should be left to create a nice texture in the crust.
Put all crust ingredients together into a bowl to mix well.

Transfer to a cake mould and presss down.
Put into a freezer until frozen.

Next step is to make blueberry filling.

Cashews
Blueberries
Fresh lemon juice
Maple syrup

Soak overnight your cashews in enough water.

Make fresh blueberry juice in a blender.

Add soaked cashews, lemon juice and maple syrup in the blueberry juice blender and process until smooth

Pour in the crust.

Freeze for about 2 hours until frozen.

Make blueberry jam while waiting for your filling to be firm.

Blueberries
Fresh lemon juice
Maple syrup
Chia seeds

In a small pot, put blueberries and maple syrup and simmer until thickened. At this time, the jam is still watery and not suitable as the topping for the cheesecake.
When the jam cools off, put some ground chia seeds into the jam let it sit in fridge until hard jelly-like.

When all the parts are done, assemble together.

※Take out cheesecake from freezer 2 hours prior to serving fro the best texture. Time of thawing depends on the size and thickness you're making.

Hope you'll love this cheesecake as much as I do and it gives you happiness :)

Vegan🌱No-Bake Blueberry Cheesecake

INGREDIENTS（5 inch cake mould）
［CRUST］
1 cup oats
1/4 cup pumpkin seeds
1 tablespoon flax seeds, ground
12 pitted dates, soaked overnight
1 tablespoon coconut oil
1 tablespoon water, if needed
Himalayan pink salt

［FILLING］
2 1/2 cups cashews, soaked overnight
2 lemons, juice
2-3 tablespoons maple syrup
2 cups blueberries

［BLUEBERRY JAM］
2 cups blueberries
1 lemon, juice
2 tablespoons maple syrup
1 tablespoon chia seeds, ground

INSTRUCTIONS

［CRUST］
Put soaked dates and date water into a blender and process until it becomes small pieces. Take out the dates and set aside.
Do the same for oats and pumpkin seeds as well. But be careful not to overprocess in the blender since they should still leave their shape a bit so it can give the crust crunchy texture.
In the blender, put dates, pumpkin seeds, oats, flax seeds, coconut oil and Himalayan pink salt. Make dough.
If too dry, pour water little by little.
Transfer to your cake mould and press the dough down.
Place in freezer for approximately 2 hours until frozen.
［FILLING］
In a blender, toss blueberries and make blueberry juice.
Add in cashews, lemon juice and maple syrup and process again.
When smooth, pour the filling into the crusst.
Place back to freezer and let it frozen for approximately 2 hours.
［BLUEBERRY JAM］
While freezing the cheesecake, make blueberry jam.
In a small pot, add blueberries, maple syrup and lemon juice and simmer over medium heat until thickened.
Turn off heat, and cool it down.
Add ground chia seeds and stir well.
Place in fridge and harden enough.
When everything is done, assemble.
Take out the cheesecake from freezer, spread blueberry jam over the filling and decorate with fresh blueberries on top.
Thaw for 2 hours in advance.
Enjoy!