Frozen Blueberry Cheesecake

Okay, so it’s fairly obvious from the recipes on my blog that I’m more of a fan of savory foods than I am of sweet. I put that down to me being sweet enough! That’s not to say that I don’t enjoy the odd sweet treat, though. It’s just that savoury foods often lend themselves to more possibilities of veganizing my favourite dishes, or so I’d thought — until I tried a couple of sweet recipes.

This frozen blueberry cheesecake not only looks beautiful, 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, as long as you’ve got a high-speed blender on hand.

What you’ll need for the base: (makes two mini cakes)

• 1 and 1/4 cup of almonds or nuts of your choice
• 10 Medjool Dates soaked and softened in warm water.
• A pinch of salt to taste

What you’ll need for the cream topping: 

• 2 cups of cashews, soaked overnight
• 1 teaspoon of vanilla extract
• 8 tablespoons of melted coconut oil
• 5 tablespoons of maple syrup (or sweetener of your choice, you can add more to taste too)
• 5 tablespoons of nut milk (you may need a little more or less)
• 3/4 cup of blueberries
• Frozen blueberries for decoration

Method for the base:

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 beforehand. 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.
2. 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.

Method for the cheese topping:

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. 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!

If you try this dish at home, please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter. I’d love to see them! 

Tanya x