A luscious and creamy vegan cheesecake with a gluten-free graham cracker crust, topped with a vibrant blueberry sauce

OVERVIEW

• Prep Time: 20 minutes
• Chilling Time: 4 hours
• Total Time: 4 hours 20 minutes
• Servings: 8
• Calories: Approximately 300 per serving

INGREDIENTS

For the Crust:

• 1 1/2 cups gluten-free graham cracker crumbs (or any gluten-free cookie crumbs)
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup

For the Filling:

• 2 cups raw cashews, soaked in water for 4-6 hours or overnight
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

For the Blueberry Sauce:

• 1 1/2 cups fresh or frozen blueberries
• 2 tablespoons maple syrup
• 1 tablespoon lemon juice
• 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

INSTRUCTIONS

1. Prepare the Crust:
   • Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
   • In a bowl, mix together the gluten-free graham cracker crumbs, melted coconut oil, and maple syrup until well combined.
   • Press the mixture into the bottom of the prepared pan, using the back of a spoon to create an even layer.
   • Bake the crust for 10-12 minutes until lightly golden. Remove from the oven and let it cool while preparing the filling.
2. Make the Filling:
   • Drain and rinse the soaked cashews.
   • In a blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, vanilla extract, and a pinch of salt.
   • Blend on high until smooth and creamy, scraping down the sides as needed.
3. Assemble the Cheesecake:
   • Pour the filling over the cooled crust in the springform pan.
   • Use a spatula to smooth out the top.
   • Place the cheesecake in the refrigerator to set for at least 4 hours or overnight.
4. Prepare the Blueberry Sauce:
   • In a saucepan, combine the blueberries, maple syrup, and lemon juice.
   • Cook over medium heat until the blueberries burst and release their juices, about 5-7 minutes.
   • If you prefer a thicker sauce, add the cornstarch mixture and cook for an additional 2-3 minutes until thickened.
   • Remove from heat and let it cool completely.
5. Serve:
   • Once the cheesecake is set, remove it from the springform pan.
   • Drizzle the blueberry sauce over the top of the cheesecake.
   • Slice and serve chilled. Enjoy this decadent and creamy vegan gluten-free cheesecake with a delicious blueberry sauce!

Notes:

• Store any leftover cheesecake in the refrigerator for up to 5 days.
• Feel free to customize the sauce with other berries or fruits of your choice.
• For a nut-free option, you can use sunflower seeds or pumpkin seeds in place of the cashews for the filling.