Blueberry & White chocolate cheesecake

Vegan Rasberry white chocolate cheesecake

Well, HELLO! 
It has been for-freaking-ever since I wrote a blog post. But I’m back, and I’m coming at ya.. hard!

As you can see I gave my site a bit of a fresh-up because new beginnings call for new layouts! ..right? Haha

To celebrate the new site and new beginnings, I decided to whip up this bad boy for you guys.
It’s a creamy & dreamy cheesecake. Of course all vegan and as healthy as possible. If you enjoyed this recipe and decide to recreate it, be sure to tag me on Instagram. I love seeing your creations!

Vegan Raspberry white chocolate cheesecake 2

Recipe

Ingredients

Crust:

  • 2 cups of oats
  • 5 squares of chocolate
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 3 tbsps sugar of choice
  • ¼ teaspoon kosher salt

Cheesecake:

  • 2 cups raw cashews soaked in really hot/boiled water for at least 1 hour
  • ½ cup canned coconut milk (be sure to shake before measuring)
  • ¼ cup coconut oil melted coconut oil (be sure to allow to cool off after melting)
  • ⅓ cup maple syrup
  • 2 tablespoons fresh lemon juice
  • 2 tbsps flax seeds
  • 1 cup mixed frozen berries
  • ⅓ cup maple syrup

Instructions

  1. Grease a 6” springform pan with a bit of coconut oil, or line with parchment paper.
  2. Melt your chocolate and coconut oil and allow to cool off a bit.
  3. Mix your oats (by hand in a bowl) with the chocolate/oil mixture and add sugar, salt & cinnamon.
  4. Transfer the oats mixture to your springform pan and press down evenly. You can also use a spoon or glass to flatten it out evenly. Place your springform pan in the freezer.
  5. Take a small bowl and mix your blueberries with your flax seeds and a dash of water. Set aside.
  6. Take your blender out and add all the cheesecake ingredients, but the blueberries, flax seeds, water and maple syrup. Blend the mixture until it’s entirely smooth and creamy.
  7. Now take your springform pan out of the freezer and pour your cheesecake mixture on top of it. Place back in freezer.
  8. Rinse out the blender, and add the berry mixture with maple syrup until its fully incorporated.
  9. Take out your springform and pour the berry mixture on top.
  10. Place back in the freezer for at least 2-3 hours and allow to thaw a bit before cutting.

  11. If desired, melt some white chocolate and drizzle on top before serving!

 

Text, recipe and images: Celina Liya