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lemon-blueberry-cheesecake-recipe

Lemon Blueberry Cheesecake

A delicious and creamy vegan cheesecake with a refreshing lemon flavor and juicy blueberries.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: Vegan
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Coconut oil, melted

Filling

  • 2 cups Cashews, soaked overnight
  • 1 cup Coconut cream
  • 0.5 cup Maple syrup
  • 0.5 cup Lemon juice
  • 1 tablespoon Lemon zest
  • 1 teaspoon Vanilla extract
  • 1 cup Blueberries fresh or frozen

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs and melted coconut oil until well combined. Press the mixture into the bottom of a springform pan to form the crust.
  3. Bake the crust for 10 minutes, then let it cool.
  4. In a blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until smooth and creamy.
  5. Pour the filling over the cooled crust and smooth the top with a spatula.
  6. Scatter the blueberries evenly over the top of the filling.
  7. Bake the cheesecake for 50 minutes, or until the center is set.
  8. Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 8g | Fat: 20g | Saturated Fat: 10g | Sodium: 50mg | Potassium: 300mg | Fiber: 3g | Sugar: 20g | Vitamin C: 15mg | Calcium: 50mg | Iron: 2mg

Keywords

Blueberry, Cheesecake, Lemon
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