Vegan Lemon and Blueberry Baked Cheesecake (gluten free)
This vegan, gluten free, lemon and blueberry baked cheesecake recipe is a slight twist on the classic lemon cheesecake by adding blueberries. The swirl of the blueberries gives that perfect professional look, and the sweetness of the blueberries contrasts beautifully with the zing of the lemon!
Servings: 8
Calories: 431kcal
Ingredients
Biscuit Base
- 60 g oats / quinoa flakes (use gluten free oats if desired)
- 65 g almonds
- 25 g coconut palm sugar / caster sugar
- ½ teaspoon salt
- 20 g milled (blended) linseed/flaxseed
- 40 g coconut oil / vegan margarine (melted)
Cheesecake Filling
- 180 g cashews (soaked in hot water for an hour, then drained)
- 100 g coconut cream (can be bought in tins, or take a can of coconut milk and put in the fridge for a few hours, then scoop the cream off the top)
- 2 tablespoon arrowroot starch / cornstarch / tapioca starch
- 1 pack silken tofu (~300g or 1¼ cups)
- 90 g coconut palm sugar / caster sugar (use white sugar for a more white colour, coconut palm sugar makes it brown)
- 2 tablespoon melted coconut oil (optional - adds extra creaminess)
- Juice of 1 lemon
- Zest of 2 lemons
- 380 g blueberries (frozen works very well)
Toppings
- Zest of Lemon
- Fresh blueberries
Instructions
Biscuit Base
- Preheat oven to 180°C / 350°F / Gas Mark 4.
- Make the base by blending up all the dry ingredients. Then blend with the melted coconut oil / vegan margarine.
- Use either a spring form cake tin to make one large cheesecake, or muffin tins (lined with paper muffin cases) or use bottomless ramekins greased with vegan margarine or coconut oil for several smaller ones. Spoon the crust mix into the ramekins / muffin cases and press down on the mix so it is compact.
- Cook the bases in the oven for 10 minutes (or a 15 minutes for a cruncher base!). Once done, leave to cool.
Cheesecake filling
- Keep oven at 180°C / 350°F / Gas Mark 4.
- To make the filling, blend all ingredients in a processor, except the blueberries. Once blended put the mixture into a large bowl and gentle stir in the blueberries.
- Spoon the mixture over each mini base.
- Bake the cheesecakes for 30-35 minutes, or until they start to go a slight golden brown on the top.
- Once baked, leave to cool for 20 minutes or so, then remove from the ramekins.
- Decorate with fresh blueberries and lemon zest, and serve with vegan single cream or vegan vanilla ice-cream!
Nutrition
Calories: 431kcal | Carbohydrates: 38g | Protein: 10g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 152mg | Potassium: 398mg | Fiber: 5g | Sugar: 21g | Vitamin A: 26IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3mg