Baked Vegan Blueberry Lemon Cheesecake - no coconut
Prep time
Cook time
Total time
Hazel & Cacao: Hazel & Cacao
Recipe type: Dessert
Serves: 12
Ingredients
CRUST
1 cup quinoa flakes
3 cups blanched almond meal
4 TBSP avocado oil or other neutral oil
pinch salt
4 TBSP maple syrup
FILLING:
1 punnet blueberries
1 cup cashews (soaked for 3-4 hours)
1 300g packet organic silken tofu
6 TBSP maple syrup
1 TBSP lemon zest
1 TBSP nutritional yeast
1 TBSP vanilla extract
1 Tsp tahini
Method
For the base: mix all the crust ingredients in a bowl with a spoon until slightly sticky and moist.
Press the mixture evenly on the base and sides of a lightly greased cake tin. Try to go as high up the sides as you can.
For the filling: add the blueberries on top of the base.
Add all the remaining ingredients in a blender and blend until smooth
Pour over base and blueberries and bake at 180 C for about 30- 40 minutes. I kept checking and shaking the tin and removed once the filling had set and had a jelly-like consistency (no longer liquid)
Remove from oven and allow to cool
Decorate with blueberries
Stores well in the fridge
Recipe by Talida Voinea at https://talidavoinea.au/baked-vegan-blueberry-lemon-cheesecake-no-coconut/