Blueberry Ginger Cheesecake



ready in:


prep time:


cook time:

A deliciously balanced cheesecake that is completely guilt-free!



½ cup coconut butter*
3 oz fresh blueberries 


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 


1 container of truwhip vegan 


6” cake pan
Parchment paper
Plastic wrap
Food processor 

*Make sure to use coconut butter and not coconut oil.

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  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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.
  6. Once your cheesecake is frozen, pull it out with the plastic wrap overhang. Your cheesecake should come out very easily!
  7. Place onto a cake plate or stand and top it with vegan truwhip. Top with additional blueberries and enjoy.

Recipe Author:

Lauren Lowstan

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