Desserts

Easy no-bake Blueberry Vegan Cheesecake is full of rich creamy flavor that is sweet and fruity, with the bonus that it is really good for you to indulge in. This vegan cheesecake has a rich dairy-free creamy filling and a naturally sweetened nutty gluten-free crust.

Is vegan cheesecake really good?

The first question you might have about this recipe could be is vegan cheesecake really good? My answer is an absolute yes. It tastes sweet and creamy but has a slightly thicker consistency than baked cheesecakes.

This blueberry vegan cheesecake recipe is also great because it is a no-bake cheesecake and it’s simple to make. It freezes well and it’s gluten-free.

Is vegan cheesecake healthy for you?

Ok, so it’s good but is vegan cheesecake healthy?  Yes, this dessert is packed with a punch in the nutrition department.  The magic is in the base with raw cashews.

According to Organic Facts, Cashews are very nutritious and are a powerhouse of proteins and essential minerals including copper, calcium, magnesium, iron, phosphorus, potassium, and zinc. Cashews also contain vitamins such as vitamin C, vitamin B1, riboflavin, niacin, folate, vitamin E, and vitamin K. They also provide a good source of monounsaturated fat and low amounts of polyunsaturated fats with no harmful cholesterol if consumed appropriately.

How to make blueberry vegan cheesecake

The night before, soak raw cashews in a bowl of water. The next day, drain and rinse. This step is the key to a creamy smooth vegan cheesecake so don’t skip the soak. Then place cashews in food processor and blend for several minutes until smooth.

When making this recipe be sure you use raw cashews. If they are not raw you will not get a creamy smooth filling for this vegan cheesecake. I order mine from Amazon if I can not find them in my local grocery. Of course, a day trip to Trader Joes is always a fun way to purchase them for me.

A tip for success with this Blueberry Vegan Cheesecake is to be sure and use a springform pan like this  Alotpower Non-Stick Springform Pan . It will help you get beautiful looking cheesecakes every time.

More yummy vegan cheesecake ideas

For more great vegan cheesecake ideas be sure and try my Vegan Pumpkin Cheesecake.  It has a  rich dairy-free creamy filling flavored with warm fall spices and a gluten-free, naturally sweetened nutty crust.

Easy no-bake Blueberry Vegan Cheesecake is full of rich creamy flavor that is sweet and fruity, with a bonus that it is really good for you to indulge in. This vegan cheesecake has a rich dairy-free creamy filling and a naturally sweetened nutty gluten-free crust.

Blueberry Vegan Cheesecake

• Author: Gina ~ The Life Giving Kitchen
• Yield: 8 servings 1x

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Description

This easy no-bake Blueberry Vegan Cheesecake is full of rich creamy flavor that is sweet and fruity, with a bonus that it is really good for you to indulge in.

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Scale 1x2x3x

Ingredients

Crust

• 3/4 cup raw pecans
• 1/2 cup raw almonds
• 1 cup Medjool dates
• 1 teaspoon vanilla extract
• Pinch of Himalayan pink salt
• A few teaspoons of water if needed to help blend

Cheesecake

• 2 1/4 cup raw cashews soaked
• 1/4  cup maple syrup or honey
• 3 scoops with spoon provided in Pyure Organic Stevia
• 2 tsp vanilla extract
• 1/4 cup lime juice
• 1/3 cup coconut oil melted
• 1 tsp lime zest plus a little more for garnish
• 1 cup blueberries + more for garnish

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Instructions

Crust

Pulse ingredients in food processor until sticky crumbles form. Add a few teaspoons of water at the end if it needs help sticking. Press crust into a parchment-lined 7″ springform pan.

Cheesecake

The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth.

Scrape down sides and add lime juice, 1/4 cup sweetener, stevia, lime zest, vanilla and then blend again until smooth. Add blueberries and drizzle in the melted coconut oil and blend until well combined and has a creamy smooth texture.  Taste and add more sweetener, if needed.

Scoop cheesecake onto crust, smooth out and then freeze for 30 minutes to chill. Garnish with whole blueberries and lime zest.

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Notes

I used an Alotpower Non-Stick Springform Pan to make it easy to remove the vegan cheesecake when ready to serve.

Keywords: vegan cheesecake

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If you love pumpkin pie, you will savor this version of miniature pumpkin hand pies filled with pumpkin purée, apples, maple and a blend of inviting pumpkin pie spices.

Christmas is about relationships, first with a baby born in a manger and then our family and friends.  The simple joys of setting aside time to do crafts, game nights, movie watching, singing and of course creating yummy treats from the kitchen creates memories of a lifetime for young and old.

I have very fond memories of Christmas growing up on an Indiana dairy farm. My grandmother would bake the most incredible pies that filled the air with the sweet smell of pumpkin, apple, blueberry and any other fruit that was on the request list from family members.

I like making small individual pies with guest coming and going during the holiday season. So, if you love pumpkin pie, you will savor this version of miniature pumpkin hand pies filled with pumpkin purée, apples, maple and a blend of inviting pumpkin pie spices.  I used Sam’s recipe from Doesn’t Taste Like Chicken’s to make a great vegan pie crust for my Christmas tree cutouts.   However, a store bought pie crust will work just fine for these pumpkin hand pies. This recipe is very flexible, you could add raisins, cranberries or finely chopped nuts if you so desire.

Pumpkin Hand Pies

• Author: Gina ~ The Life Giving Kitchen

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Description

If you love pumpkin pie, you will savor this version of miniature pumpkin hand pies filled with pumpkin purée, apples, maple and a blend of inviting pumpkin pie spices.

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Ingredients

2 medium granny smith apples, peeled, cored and diced into small pieces

1/4 cup sugar

2 tablespoons water

1/2 cup pumpkin puree

1 tablespoon maple syrup

1 tablespoon cornstarch

1/2 teaspoon pumpkin pie spice

2 sheets of pie pastry dough

Flour for dusting dough

2 tablespoons powdered sugar

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Instructions

Place apple, sugar and 2 tablespoons water in a medium saucepan. Cover with lid and cook on medium for 5 minutes or until the apples are soft.  Set aside to cool slightly.

Add pumpkin puree and pumpkin spice to apples, stirring gently.

In a small mixing bowl whisk together maple syrup and cornstarch until creamy smooth.  Stir into apple and pumpkin mixture.

Unroll your pastry onto a flour dusted surface. Cut the desired shape with a cookie cutter.  Roll slightly 1/2 of the shapes with a rolling pin to make them just a bit bigger, these will be the tops of your pies.

Spoon apple and pumpkin filling onto half of your pastry shapes, being sure to leave about a 1/3 inch around the edges. Place the slightly larger pieces on top and seal all around the edges with a fork. Poke a steam hole on top of pastry with a tong of your fork. Place the pan of pies into the refrigerator for 30 minutes.

Heat oven to 400 degrees. Bake pies for 20 minutes or until golden brown. Allow to cool slightly and sprinkle with powdered sugar.

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Notes

Cookies cutter I used was 4 inches wide

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For more great dessert ideas be sure and try my Vegan Pumpkin Cheesecake.

Vegan Pumpkin Cheesecake is sure to become a holiday gathering favorite with its rich dairy-free creamy filling flavored with warm fall spices and a gluten-free, naturally sweetened nutty crust. Just don’t tell them it’s good for them.

This Vegan Pumpkin Cheesecake is not only a sweet tasty treat at the end of a holiday meal, it just happens to be filled with ingredients that are great for your health.

Why You Should Eat Pumpkin

Pumpkin is one of the best-known sources for beta-carotene which is a powerful antioxidant our bodies need.

According to MedlinePlus Beta-carotene helps prevent certain cancers, heart disease, cataracts, osteoarthritis, and age-related macular degeneration (AMD). It is also used to treat chronic fatigue syndrome, aging skin, AIDS, alcoholism, Alzheimer’s disease, depression, diabetes, epilepsy, headache, heartburn, a bacterial infection that may cause ulcers (Helicobacter pylori infection), high blood pressure, infertility, Parkinson’s disease, rheumatoid arthritis, schizophrenia, stroke, and skin disorders including psoriasis and vitiligo. It can be used to reduce symptoms of breathing disorders such as asthma and exercise-induced asthma, cystic fibrosis, and chronic obstructive pulmonary disease (COPD). Beta-carotene is also used to improve memory and muscle strength. Some people use beta-carotene to reduce toxicity associated with chemotherapy, including the development of white patches or swelling and ulcers that occur inside the mouth. It is also taken by mouth to prevent the development of new moles on the skin, death due to long-term liver disease, a disease called amyotrophic lateral sclerosis (ALS), and the enlargement of a blood vessel located near the abdomen (abdominal aneurysm).

I personally drank cold pressed carrot juice, which is high in beta-carotene,  daily while going through my treatments for colon cancer. I truly feel juicing helped my body destroy my colon cancer and rebuild itself to a healthy state after surgeries.

Why You Should Eat Dates

For the crust, I used dates to create a sweet nutty flavor without added processed sugars. Dates are rich in potassium which gives this crust a bonus because it is good for you.

According to MedlinePlus potassium is a mineral that your body needs to work properly. It is a type of electrolyte that helps your nerves function and muscles to contract. It also helps your heartbeat stay regular. Another big bonus in getting proper amounts of potassium in our diets is it helps move nutrients into cells and waste products out of cells. It is also noted that a diet rich in potassium helps to offset some of sodium’s harmful effects on blood pressure.

Cashews For Meat Protine Substitute (Even better since they are in cheesecake)

According to the US Dept. of Health eating animal protein may increase your chances of developing kidney stones. However even though you need to limit how much animal protein you have each day, you still need to make sure you get enough protein. Consider replacing some of the meat and animal protein you would typically eat with some of these plant-based foods that are high in protein.

⇒ nuts and nut products, such as cashews and cashew butter, almonds and almond butter, walnuts, and pistachios

Vegan Pumpkin Cheesecake

• Author: Gina ~ The Life Giving Kitchen

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Description

Vegan Pumpkin Cheesecake is sure to become a holiday gathering favorite with its rich dairy-free creamy filling flavored with warm fall spices and a gluten-free, naturally sweetened nutty crust. Just don’t tell them it’s good for them.

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Scale 1x2x3x

Ingredients

Crust

1 cup packed Medjool dates, pitted before you measure

1 1/2  cup pecans pieces

1/2 teaspoon pink Himalayan salt

Filling

1 1/2 cup raw cashews (soaked in hot water for 3 hours)

1 lemon, juiced

1/3 cup unsweetened coconut milk

3 tablespoons melted coconut oil

1/2 cup grade A maple syrup

1/3 cup pumpkin puree

1/2 teaspoon pink Himalayan salt

3/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

Topping

1 14 oz can coconut cream (not milk, I use Trader Joes)

1/2 cup powdered sugar

1/2 teaspoon vanilla

1 teaspoon vanilla extract

pumpkin seeds

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Instructions

Cover cashews with hot water and allow to set for 3 hours. Then drain and set aside.

Add dates to a food processor and blend until they form a smooth sticky ball. Remove and set aside. Add pecans and salt to blender and puree until they form a meal. Break date ball into pieces and add back into the food processor and process until smooth.

Line an 8″ springform pan with parchment paper in the shape of the bottom.  Divide crust evenly into bottom of closed springform pan, pushing the mixture into a smooth even crust with the palm of your hand.

Add soaked and drained cashews and the rest of the ingredients into the food processor and puree until very smooth, about 3 or 4 minutes. If you have trouble blending add a little coconut milk a few tablespoons at a time.

Pour filling into springform pan. Tap a few times to release any air bubbles and then place in freezer for 5 to 6 hours.

Remove from springform pan and serve with topping

Topping

Chill the can of coconut cream in the refrigerator overnight.

Remove the coconut cream from the fridge without tipping and remove the lid. Spoon coconut cream into a mixing bowl being careful not to let any milk spill into it if there is some in the can.

Add powdered sugar and vanilla and whip all on high for 1 minute until smooth and creamy.  Use immediately or place into a container and chill in refrigerator until needed. This will keep in your fridge for about 2 weeks and is also great on top of a cup of coffee.

Dollop topping onto vegan pumpkin cheesecake and then sprinkle with pumpkin seeds. Serve and enjoy a light nutritious dessert that is good for you

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Keywords: vegan pumpkin cheesecake

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For more great dessert recipes be sure and try my COCONUT CRANBERRY VEGAN COOKIES

Coconut Cranberry Vegan Cookies are gluten free, dairy free and low sugar so you can have a healthy alternative to your cookie cravings. The sweetness comes from the cranberries and coconut so these are more like a shortbread cookie.

For this recipe, I used Blue Diamond Almond Flour. You can find this in most health food stores or on Amazon.

Coconut Cranberry Vegan Cookies

• Author: Gina ~ The Life Giving Kitchen
• Prep Time: 10 minutes
• Cook Time: 12minutes
• Total Time: 22 minutes
• Yield: 1 dozen 1x

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Description

Coconut Cranberry Vegan Cookies are gluten free, dairy free and low sugar so you can have a healthy alternative to your cookie cravings. The sweetness in these comes from the cranberries and coconut.

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Ingredients

1 1/4 cups almond flour

1/4 small dried cranberries

1/2 cup unsweetened coconut flakes

1/2 teaspoon baking powder

1/2 teaspoon salt

1 tablespoon maple sugar

1 tablespoon flax milled

2 tablespoons water

3 tablespoons butter flavored coconut oil

1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350 degrees

In a large bowl combine almond flour, cranberries, coconut flakes, baking powder, maple sugar, and salt.  Stir to mix all ingredients well.

In a small bowl put flax mill and water. Stir well and let set on counter for 3 minutes.

Melt coconut oil in the microwave, about 15 seconds in a small microwave-safe bowl.  Combine in the bowl with flax and water, and add vanilla. Sir well.

Add liquid ingredients to the dry and mix until a soft dough is formed. Place in freezer for 10 minutes to chill then roll dough into balls and flatten them to 1/4 inch thick. Place on parchment lined cookie sheet.

Bake 12 minutes or just until the edges start to brown. Remove from oven and allow to cool to room temperature before removing from pan.

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Keywords: vegan cookies, gluten free

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