How to make
For this blueberry cheesecake, place the nuts, coconut shavings, dates, a pinch of cinnamon and a pinch of sea salt in a food processor. Blend on medium speed until you get a sticky mixture.
Spread the mixture evenly on the bottom of a springform pan. Press down with a flat-bottomed glass to remove the air from the base. Store it in the refrigerator and get started with the cream.
In a bowl, dissolve the gelatin by mixing the contents of the packet with 6 tablespoons of cold water.
In a blender, put the coconut milk, honey, lemon juice, coconut oil and vanilla. Blend very well.
When the texture is smooth enough, add 2 tablespoons of the blueberry jam. Melt the already swollen gelatin in a water bath and add it to the cream. Stir.
Pour the cream over the nut base and smooth it out. Refrigerate it for an hour until it starts to set. Pour the remaining blueberry jam on top.
Your vegan blueberry cheesecake is ready.
Check out more fresh blueberry cake ideas, as well as learn what blueberries do for us.
