Vegan Blueberry Yoghurt Cheesecake
By Fresh Box and Kara Parnell
This recipe for Vegan Blueberry Yoghurt Cheesecake is the best opportunity I can think of to, "have your cake and eat it too"! There's nothing better than a dessert you can feel good about eating!
Cashews make up the base of this tasty cheesecake's creamy filling. Cashews are a powerhouse of protein and boast an impressively long list of other vitamins, nutrients, and health benefits too:
Help prevent heart disease
Promote healthy muscles and nerves
Reduce Risk of Diabetes
Increases red blood cells
Benefits bone health
I told you it was a long list!
Each beautiful, natural ingredient in this recipe brings it's own health benefits to the table. So, with a dessert as nutrient-dense and delicious as this, go ahead, cut yourself another slice...or two.
Photo Source: theawesomegreen.com
Source: organicfacts.net, "15 Powerful Benefits of Cashews", by Meenakshi Nagdeve, July 12, 2019.
Prep time: 00:30
- 1 C. soaked raw cashews make by soaking raw cashews in boiling water for a few hours or overnight until soft, then drain.
- 1 C. COYO coconut yoghurt
- 1/4 C. coconut oil
- 1/4 C. maple syrup
- 1 T. lemon juice
- 1 tsp. vanilla extract
- 1/2 C. raw pecans
- 1/2 C. soft Medjool dates
- Blueberry Compote:
- 1 1/2 C. blueberries
- 1/2 C. water
- A few drops of Stevia or maple syrup
- In a food processor blend the ingredients for the crust until the texture is minced and sticks together when you press some of the dough between your fingers.
- Line the bottom of a 7" round springform cake pan with parchment paper, then press the crust dough into it.
- For the filling, blend the cashews and coconut oil together until smooth then add the rest of the ingredients for the filling and blend for a few minutes, (about 5), until completely smooth.
- Pour the filling over the crust and chill in the freezer while you prepare the blueberry compote.
- In a small saucepan add all the ingredients for the blueberry compete and stir. Let the mixture reduce over medium/low heat for about 20 minutes until the berries are soft and the "shells" flake off. Then blend the mixture with a hand blender and pour over the cashew filling. Freeze for 2 or more hours until the cheesecake is solid and ready for serving.
- Optional: top with fresh blueberries.