Kirsty’s Blueberry Cheesecake

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    A gluten, dairy and soya free blueberry cheesecake recipe from Kirsty’s, suitable for vegans, super easy to make!


    Kirsty’s Blueberry Cheesecake
    Kirsty’s Blueberry Cheesecake
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Servings
    12
    Servings
    12
    Kirsty’s Blueberry Cheesecake
    Kirsty’s Blueberry Cheesecake
    Votes: 2
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Servings
    12
    Servings
    12
    Ingredients
    For the base
    • 2 packs digestives gluten free
    • 1 cup hazelnuts raw, finely ground
    • 2 tbsp agave syrup
    • 3 tbsp coconut oil melted
    For the topping
    • 1 cup cashews raw, soaked overnight or use a large ripe avocado insead
    • 350 g silken tofu
    • 2 tbsp coconut oil melted
    • 2 lemons juice and zest
    • 3 tbsp agave syrup
    • blueberries fresh
    Servings:
    Units:
    Instructions
    1. For the biscuit base, blitz all of the ingredients in a food processor until coarse.
    2. Cover the bottom of a 7-9” cheesecake/flan tray with a little coconut oil. Alternatively use some wine glasses for individual cheesecakes and coat the bottom of the tray with the crumb mix.
    3. For the topping, gently melt the coconut oil on the hob and add this along with the silken tofu, soaked cashews, lemon zest and juice to the food processor and blitz until extra smooth. This may take up to 4 minutes for the cashews to become smooth.
    4. Add the agave to taste – as the base is sweet, I prefer a less sweet topping.
    5. Smooth the mixture over the biscuit base and chill in the fridge for at least 3 hours.
    6. Top with blueberries.
    Recipe Notes

    Nutrition (per serving):

    308 calories                                                                Carbs: 26.6g (12.8g sugars)

    Fat: 19.3g (7.9g saturated fat)                                   Salt: 0.004g

    Protein: 7.7g                                                               Fibre: 2.6g

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