I have posted a lot of cheesecake – mainly because I love them, also because you can adapt them to so many occasions. Dinner party? This Meyer Lemon Ricotta Cheesecake or Key Lime Cheesecake marry well with any menu. Holiday? Try this Pumpkin Pie Ricotta Cheesecake or equally as festive Pumpkin Cheesecake with Candied Nut Topping. I even created this Spiced Rum and Orange Cheesecake for a male dominated dinner for my husband and his work pals – rum seemed manly.
What I have not shared yet though is a Vegan Cheesecake – although there no cheese involved, you would never know it. Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust. Top it off with whatever fruit is in season and you really can’t go wrong honey.
As with traditional cheesecake this version needs to be started early, even the day before, and left to rest in the freezer for a few hours.
Enjoy your “cheesecake”!
Start with the crust first by adding the dates, pecans and salt to a food processor and blend until mixture is minced and comes together when pressed with your fingers.
Line the bottom of a 7" spring form cake pan with parchment paper.
Press the crust into the pan with your fingers pushing some up the sides as well.
To get started on the filling, blend the drained cashews and coconut oil together until smooth then add the yogurt,, maple syrup, lemon juice and vanilla. Blend another few minutes until completely smooth.
Pour the filling into the crust place into the freezer while you make the compote.
In a small saucepan add the blueberries, water and maple syrup.
Cook over med/low heat for about 20 minutes, or until the berries fall apart when pressed with a spoon.
Retrieve the cheesecake and pour the compote over the top, place back into the freezer for at least 2 hours before serving.
Find more of Pamela's gluten free recipes at PamelasGlutenFreeRecipes.com.