Earl Grey and Blueberry No Bake Vegan Cheesecake

Earl Grey and Blueberry No Bake Vegan Cheesecake

Ingredients

Base

  • 1/2 cup raw hazelnuts
  • 1/2 cup raw Almonds
  • 8-9 pitted Medjool dates
  • 2 Tablespoons raw cacao powder
  • Pinch of sea salt

Filling

  • 2 cups raw cashew nuts (pre-soaked in boiling water for 30 minutes or overnight in cold water)
  • 1/2 cup frozen or fresh blueberries
  • 1/2 cup melted coconut oil
  • 1/2 cup coconut cream
  • 1/3 cup agave or maple syrup or honey (add more if you like it sweeter)
  • 1/3 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • 1 1/2 earl grey tea bags (approx 5 teaspoons)

Decoration (optional)

  • Edible flowers
  • Frozen berries

Directions

Place the almonds and the hazelnuts in a food processor and process until you obtain a crumbly flour. Add the rest of the base ingredients and pulse together until well mixed.

Press it into the bottom of prepared 8-inch spring form pan and set aside.

Rinse the food processor and process the cashew nuts, coconut cream, coconut oil and maple syrup until smooth and creamy.

Set aside half of the mixture. To one half of the cashew mixture, add the tea leaves and blend until thoroughly incorporated. Set aside.

To the other half of the cashew mixture, add the lemon juice and zest and the blueberries. Blend until a smooth, creamy texture is obtained.

Layer the tea mixture evenly onto the base using a spatula, followed by the blueberry and lemon layer.

Place the cheesecake in the freezer for at least 5 hours.

Remove from the freezer and release the springform pan.

Let it rest for about 15 minutes.

Add any desired decorations to the cheesecake, like frozen fruit and edible flowers, and enjoy.

Print Recipe
Earl Grey and Blueberry No Bake Vegan Cheesecake
Course Dessert
Prep Time 20-30 Minutes
Passive Time 5 Hours
Servings
People
Ingredients
For the Cheesecake base:
For the Filling:
Toppings ( optional)
Course Dessert
Prep Time 20-30 Minutes
Passive Time 5 Hours
Servings
People
Ingredients
For the Cheesecake base:
For the Filling:
Toppings ( optional)
Instructions
  1. Place the almonds and the hazelnuts in a food processor and process until you obtain a crumbly flour. 
  2. Add the rest of the base ingredients and pulse together until well mixed
  3. Press it into the bottom of prepared 8-inch spring form pan and set aside.
  4. Rinse the food processor and process the cashew nuts, coconut cream, coconut oil and maple syrup until smooth and creamy.
  5. Set aside half of the mixture then add the tea leaves to the other half and blend until thoroughly incorporated. Set aside.
  6. To the other half of the cashew mixture, add the lemon juice and zest and the blueberries. Blend until a smooth, creamy texture is obtained
  7. Layer the tea mixture evenly onto the base using a spatula, followed by the blueberry and lemon layer.
  8. Place the cheesecake in the freezer for at least 5 hours
  9. When ready to serve simply remove it from the springform pan and leave it to rest for 15 minutes. Just before serving you can add any decoration you want. I chose some frozen blueberries and edible flowers. Enjoy!
Recipe Notes

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2 Comments

  1. This looks yummy!!

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