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Paleo Vegan Blueberry Cheesecake
This Paleo Vegan Blueberry Cheesecake has the best layers and flavors! The bottom crust is crispy, chewy and hearty. The cheesecake layers are extremely smooth and creamy. A little blueberry topping is sweet and delicious!
First, line the bottom of an 8 inch springform pan with parchment paper. Set aside. Then, make the bottom crust. Add all crust ingredients to a blender and blend until combined. Mixture will be crumbly. Press this mixture into the bottom of the lined pan. Set aside. To make cheesecake filling, add all ingredients (except blueberries) to a clean blender. Blend until smooth. Scrape down the sides of the blender with a spatula and continue blending until smooth. Next, pour HALF of this mixture onto bottom crust in pan. Place pan in freezer. Then add blueberries to the remaining half of the cheesecake mixture that's in the blender. Blend until smooth. Pour this mixture into the pan. Place back in freezer. To make the topping, blend the topping ingredients together. Then, pour this into the pan. Freeze for at least 2 hours or until completely frozen. To serve, allow cheesecake to thaw on the countertop for 5 to 10 minutes or until able to cut through.
Soak cashews at least 6 hours. Then, rinse and pat dry before using.
The crust will be crumbly. Press this mixture into the springform pan in one even layer.
I used a mixture of pecans and walnuts for the crust.
Freeze each layer before adding the next layer on top.
Freeze completely through before slicing and serving.
Store leftovers in the freezer for up to 1 month.
Thaw for 5 to 10 minutes on countertop before eating.
Calories: 396 kcal , Carbohydrates: 22 g , Protein: 9 g , Fat: 33 g , Saturated Fat: 14 g , Sodium: 6 mg , Potassium: 328 mg , Fiber: 4 g , Sugar: 9 g , Vitamin A: 12 IU , Vitamin C: 3 mg , Calcium: 53 mg , Iron: 3 mg