Introducing Laura Ann’s NEW flavor of Lo-Fi Sugar-Free Jams - Blueberry + Vegan Cheesecake Recipe

coconut cream

🥗Healthier: silken tofu

💰Cheaper: coconut milk

Silken tofu provides a creamy texture with fewer calories.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is a lower-glycemic sweetener.

coconut oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a versatile and cost-effective substitute.

nut crust

🥗Healthier: oat crust

💰Cheaper: graham cracker crumbs

Graham cracker crumbs are often more affordable and easy to find.

Soak cashews in water for at least 4 hours or overnight.

Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.

Melt coconut oil and mix with crushed almonds and dates to form the crust.

Press the crust mixture into the bottom of a springform pan evenly.

Pour the cashew mixture over the crust and smooth the top with a spatula.

Bake for 45 minutes until the edges are set and the center is slightly jiggly.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours to set.

Top with fresh fruit before serving.

Slice and serve chilled.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens