Blueberry Ginger Cheesecake
serves:
6-8
ready in:
3:25
prep time:
:25
cook time:
3:00
A deliciously balanced cheesecake that is completely guilt-free!
Ingredients
FOR THE CRUST:
½ cup coconut butter*
3 oz fresh blueberries
FOR THE FILLING:
2 cups cashews, soaked in water for a few hours
zest and juice of 1 lemon
1 tablespoon fresh grated ginger
¼ cup maple syrup
½ cup full fat coconut milk
3 oz fresh blueberries
1 tablespoon vanilla
¼ teaspoon salt
FOR THE TOPPING:
1 container of truwhip vegan
Blueberries
SUPPLIES:
6” cake pan
Parchment paper
Plastic wrap
Food processor
Blender
Spatula
*Make sure to use coconut butter and not coconut oil.
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Directions
- Spray a 6” cake pan with cooking spray. Completely line the bottom and sides with plastic wrap, letting excess overhang over the pan. Spray a little more cooking oil on the bottom and sides, and line with parchment paper.
- Make the crust first. In a food processor, process coconut butter and blueberries until they form a paste. The mixture doesn’t need to be perfectly smooth, having a little texture is a good thing.
- Press the crust into the bottom of the cake pan and up the sides. Make sure to create a smooth and even bottom. Set in the freezer while you make your filling.
- Using a blender, add in all of the filling ingredients. Let this mixture purée for a few minutes to get it as smooth as possible.
- Pour the filling into the cake pan on top of the crust. Set your cheesecake in the freezer for 3 hours, or until completely hard.
- Once your cheesecake is frozen, pull it out with the plastic wrap overhang. Your cheesecake should come out very easily!
- Place onto a cake plate or stand and top it with vegan truwhip. Top with additional blueberries and enjoy.
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