From reel to table

Vegan Blueberry Cheesecake

Creamy no-bake cashew cheesecake bars with a jammy blueberry swirl on a nutty base.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Soak the cashews 4 hours (or 15 minutes in boiling water). Let the bars sit 10 minutes out of the freezer, or keep them in the fridge for a softer texture.

Our own version inspired by the reel of @avocado_skillet: the creator's exact quantities are not published on the web, so these amounts are ours.

Vegan Blueberry Cheesecake

12 bars · 20 cm (8 in) square tin · set overnight

Ingredients

Base: 120 g almonds or oats; 100 g soft dates; a pinch of saltFilling: 250 g cashews, soaked and drained; 150 ml coconut cream; 80 ml maple syrup; 60 ml melted coconut oil; juice of 1 lemon; 1 tsp vanillaBlueberry swirl: 200 g blueberries; 2 tbsp maple syrup; 1 tbsp chia seeds

Step by step

Blend the base, press into a lined tin and chill.
Simmer blueberries with maple syrup 5 minutes, mash, stir in chia and cool until jammy.
Blend all filling ingredients until completely smooth and pour over the base.
Dollop the blueberry jam on top and swirl with a knife. Freeze overnight, then cut into bars.

Inspired by the reel of @avocado_skillet. Quantities and method by veganjoyciful.

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