Simmer over low heat for about 10 minutes, stirring regularly, until the sauce thickens. Let cool and spread this blueberry sauce onto the cake just before serving. Blend (or beat with electric beaters) until absolutely smooth and creamy. Exclusively for Vogue.fr, she reveals her personalized version of this gourmet dessert. Place in freezer to set. Find more recipes on Vogue.fr: This “anti botox” juice could replace your anti-aging creamWe found the perfect smoothie recipe for beautiful skin, Christelle Baillet, translated by Cosima Baring, This “anti botox” juice could replace your anti-aging cream, We found the perfect smoothie recipe for beautiful skin. Top the cheesecake with the puree, cover and freeze for at least 3 hours. Now you’re ready to slice your cheesecake, add your drizzles, and devour! Spread out onto the tart shell, then set aside in the fridge. Whisk continuously over medium heat until thickened and set aside. Vegan cookbook, by Emma Sawko, from Editions Flammarion, 256 pages, 30 euros. Kitchen tools needed to make this vegan blueberry cheesecake. We found the ultimate blueberry vegan cheesecake recipe by Emma Sawko. vegan cream cheese (I love Tofutti cream cheese for this cheesecake), vegan sour cream (I also use Tofutti for this cheesecake), ingredients for the drizzles, if you want to add some pizzazz to your cheesecake (fresh or frozen raspberries + agave nectar + corn starch, and chocolate chips + coconut oil). It will deflate after and that is perfectly normal.). Pour into an extra large prepared graham cracker pie crust. This simple vegan cheesecake is so authentic that the creamy richness will just blow your mind! Soak the cashews in plenty of water overnight. 1 teaspoon Lemon juice, fresh squeezed is best! MAMA IS WORKING LLC, VEGANBLUEBERRY | Privacy Policy. The tools that you’ll need to craft this dairy-free cheesecake are the following: 9-inch springform cake tin; Unbleached parchment paper; Rolling pin and ziplock bag, or food processor (for crumbling the biscuits) High-speed blender; Silicone spatula; Small saucepan; Spoon… The cheesecake layers are lusciously … Add fresh lemon juice, sugar, flour, and vanilla extract to blender (or bowl) and blend away. Let cool and spread this blueberry sauce onto the cake just before serving. (If you’re in a hurry, just go for it, it’ll just be a little more difficult to whip or blend.). Empty two 8 oz containers of vegan cream cheese, and one 12 oz container of vegan sour cream into a blender (you can also use a bowl and electric beaters for this!). Your email address will not be published. Pour into an extra large … (You will see the cheesecake puff up considerably during baking. This recipe, along with many others can be found in her new vegan recipe book. Add 2 tablespoons of agave syrup or sugar to your raspberry juice to sweeten. Take one quarter cup of vegan chocolate chips and 1 teaspoon of coconut oil, and place in the microwave for 1 minute 30 seconds or (warm to melty state in a saucepan on the stove). Prepare the cheesecake by mixing all the ingredients. Prepare the blueberry compote: Pour the blueberries and maple syrup into a saucepan. If your raspberry juice is room temp or cooler, you can add 1 – 1 ½ teaspoons of cornstarch directly to it. Remove from the microwave and stir. Yes, it can be frozen, be freezing does slightly alter the texture, so it may not be quite as smooth. Using a sieve, drain the raspberry juice, saving the pulp for smoothies or other recipes. Place the blueberries (optional - add a teaspoon of honey or agave nectar) in the food processor and pulse to obtain a puree. Warm one cup of frozen raspberries either in a pot on the stove or in the microwave. Jonathan Sanchez No-Bake Blueberry Vegan Cheesecake Recipe. First, we discovered her raw vegan chocolate pie, now we are drooling over this vegan cheesecake from Emma Sawko, founder of the healthy restaurant, Wild & The Moon. Add mixture to a 6x6 spring form pan** and squish across the bottom evenly. blueberry compote: Pour the blueberries and maple syrup into a saucepan. Vegan cookbook, by Emma Sawko, from Editions Flammarion, 256 pages, 30 euros Add the almonds, cashews, pitted dates, coconut oil, vanilla extract and sea salt to a food processor … Line the bottom and sides of a round cake pan, 9 inches in diameter, with parchment paper. Spread out this preparation at the bottom of a 30 cm diameter pie dish and set aside in the fridge. This No-Bake Layered Blueberry Cheesecakeis a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! https://www.mississippivegan.com/vegan-blueberry-cheesecake Gently place in the oven and bake on middle rack at 350 degrees for 50-55 minutes or until center appears mostly set. Set aside. Simmer over low heat for about 10 minutes, stirring regularly, until the sauce thickens. If it is warm, first dissolve the cornstarch in a tablespoon of water, then add to your raspberry mixture. Ingredients. 1 cup medjool dates; 3/4 cup walnuts; 1/2 cup almonds; 1/2 tsp vanilla extract; For the Cheesecake Layer Nut-free and tofu-free, whip a few simple ingredients together, bake, refrigerate, and enjoy!! Prepare the base by mixing all the ingredients. Let your vegan cream cheese and sour cream warm to room temp if possible. Blend (or beat with electric beaters) until absolutely smooth and creamy. The next day, drain and rinse them thoroughly. If all chips are melted, you’re ready to drizzle, otherwise microwave further in 20 second increments, stirring each time to see if completely melted! For serving, let it stay at the room temperature for 15 mins until it can be cut easily. For the Crust.