Delicious vegan cheesecake recipe with almond amaranth tahini crust and creamy cashew wild blueberry filling.
It’s been 3 years since I’ve started my blog and I always make myself a little cake to celebrate. This year is no different and I’ve created the most beautifully colored Wild Blueberry Vegan Cheesecake.
Wild blueberries have always been my absolute favorite fruit and when I was little, each year we used to forage them in local forests. My mum would then make the most amazing blueberry tarts I remember ever eaten and they will always remain my most cherished foodie memory.
Wild blueberries are not easily available unless you’re lucky to live by forest where you can pick them, but you can find frozen ones in health food shops. This gorgeous color will only happen if you use wild blueberries, the pigment is so much stronger than of the cultivated ones.
Today is an Earth Day and I would love to take this opportunity to express my gratitude to Mother Earth, for all that it provides us, for the never-ending beauty, the love.
Now it is up to us to connect to her energy and listen to what we’re here to do, what is needed. I’ve heard a very clear message few years back in my meditation, just before starting my blog and it’s been a beautiful journey that is constantly evolving.
And so please ask your questions in moments of silence as the Life is not just about us, but about all of us as a whole as we all are one collective energy. Life flows through us and we are the vessels of it’s expression.
Wild Blueberry Vegan Cheesecake
Delicious vegan cheesecake recipe with almond amaranth tahini crust and creamy cashew wild blueberry filling.
Ingredients
Crust layer:
- 3/4 cup almonds (90 grams)
- 1/2 cup desiccated coconut (50 grams)
- 1/2 teaspoon cinnamon
- pinch pink salt
- 6-7 medjool dates, pitted
- 2 tablespoons tahini
- 1/3 cup puffed amaranth (10 grams), optional
Blueberry layer:
- 2 cups frozen wild blueberries, slightly thawed (200 grams)
- 2 cups cashews, soaked overnight (240 grams)
- 1/2 lemon, zest
- 1/2 lemon, juice
- 1/3 cup maple syrup (80 ml)
- 1 teaspoon vanilla
- 1/4 cup almond milk (60 ml)
- 1/2 cup coconut butter (100 grams)
- 1/4 cup coconut oil (60 ml)
Instructions
- Prepare 8" round cake tin with removable base.
- Place almonds into a food processor and pulse few times until coarsely ground. Add desiccated coconut, cinnamon, salt, pitted dates and tahini and blend until the mixture comes together. Finally blend in the puffed amaranth just until incorporated.
- Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
- In a double boiler gently melt coconut butter with coconut oil and set aside.
- Rinse the soaked cashews under running water and place into blender. Add blueberries, lemon zest, juice, maple syrup, vanilla and almond milk and blend until smooth. Slowly add melted coconut butter and blend until incorporated. Make sure the mixture is at room temperature before adding the coconut butter.
- Measure 1/2 cup (120 ml) of the mix for piping on top. Blend in another 1 tablespoon of melted coconut oil and place into fridge to set. (if you don't want to do any piping on top just use the whole mix for the cake)
- Spoon the rest of the mixture onto the crust layer and smooth out the top.
- Place into a freezer for few hours or overnight to set.
- Once set carefully remove from the tin and place onto a serving dish.
- Spoon the leftover mix into a piping bag with large round nozzle and decorate the cake.
- Leave to thaw before serving.
- Store in a fridge or freezer.
- Enjoy!
Notes
To make puffed amaranth is super simple and you can follow the instruction in this video.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 547Total Fat: 39gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 291mgCarbohydrates: 48gFiber: 8gSugar: 28gProtein: 9g
Happy anniversary and thank you for all your inspirational recipes and hard work! I always appreciate your wonderful tasty recipes, which I love making and I shall attempt this cheesecake for this coming weekend!. Wishing you much continued success.
Thank you Francoise for such kind and inspiring words. I’m so happy that you enjoy making my recipes, it’s such joy for me to create them. Much Love Hxx
Happy Earth Day to you too! Thank you for this gift of blueberry cheesecake! Will make it soon. I love to hear from you, you inspire us and I appreciate your work and dedication as well! All the best for your “anniversary”, hoping for more years together with you:)
Thank you so much Aleksandra for your kind and inspiring words. Here’s to many more years and fabulous recipes to come for you to enjoy! Hope you like this one :) Much Love Hxx
I guarantee my cake is not going to come out as good and beautiful as yours but I am going to try. I just turned vegan, thank you for your recipes! I learn so much
Hi Erin, you’re so welcome! I’m so happy that I can be of help on your new journey, I’m sure it’ll turn out lovely. Hope you like it :)
This cake is just sooo beautiful Hana – the colour is just amazing. I have to settle for good old frozen blueberries in Australia (I do have one little bush in a pot) because it gets very hot here : (
Happy Anniversary! Angela X
Thank you so much Angela for your kind words! I haven’t picked wild blueberries for years, have to settle for frozen ones too. Maybe next time when I go to visit my family in summer I get to it :) Hope you enjoy this recipe. xx
I love all of your raw vegan recipes so much! I made this cake for my moms birthday last week, her favorite fruit is blueberries. It was a hit. I really loved the addition of puffed amaranth, it gave it such a fun, unique flavor! I didn’t heat the pan hot enough on the first round and just browned them, but then I figured it out and those suckers were going everywhere! Thank you for all of your hard work, I’m a fan for life.
Hi Abby, thank you so much for your sweet comment, it actually made me tearful :) It took me a while to get the amaranth popping too, but once you know, it’s such a quick process. Definitely messy though! So happy you all loved the cake! xx
Lovely! And I agree with Abby, puffed amaranth is a neat addition.
Thank you so much Adrienne! I agree too, makes a nice difference to the crust :)
Hi! Thank you for your wonderful recipies. I have previously tried several of your muffins recipies. They all turned out so tasty! I was thinking about making this cake for my daughter’s 1 year birthday which is next week and was wondering if I could use coconut oil instead of coconut butter? I could not find cononut butter in the health stores we have here and it is too late to order it from internet.
Hi Liva, you’re so welcome, I’m so happy you loved my muffin recipes, thank you so much for giving them a go :) Coconut butter is sometimes called creamed coconut or coconut manna, maybe you can find it under that name too. Yes, you can replace it. I think the best would be to use 1/2 cup of coconut cream (the solid part from a can of full fat coconut milk refrigerated overnight) and leave out the almond milk. It will be more creamy & I think more tasty than using so much coconut oil. Happy 1st Birthday to your daughter! xx
Hey :) is there anything you would recommend using instead of dates? I really don’t like them but that cake looks amazing and I’d love to try it out
Hi Vera, yes, I like to use dried figs. Apricots or raisins would work too. Hope you like it :)
hi.. i am starting this recipe today.. and i am not sure what you mean by prepare the pan? do i need to line with parchment? or just oil it? i have gone over more than once trying to find if you mentioned how to prepare.. so maybe i missed it still? thanks
Hi Maureen, I just mean by having it ready. You can slightly oil it if you like, but I normally don’t. As long as you use one with removable base you will be able to remove it easily. Hope it goes well :)
Hi! This cake looks absolutely gorgeous! I’m gonna make it for my sister’s birthday next month. However, she’s allergic to almonds (and many other nuts). Would it be possible to replace them by pecan or cashew nuts (or even pumpkins/sunflower seeds)? Thanks in advance for your advice.
Thank you Karolien! Yes, absolutely you can. I think sunflower seeds or cashews would work best or mix of the two. I find sunflower seeds quite similar flavour to almonds in cakes. Hope you enjoy the recipe :)