Summer days are HOT! So no one really wants to turn on their oven, especially not me in a small downtown Toronto condo. So this no-bake, dairy-free, vegan blueberry açai cheesecake is perfect for cooling down on a hot day!
WHY YOU WILL LOVE THIS RECIPE
It’s a refreshing cake for hot summer days. I love adding blueberries to dessert recipes because they are full of flavour and beneficial antioxidants! This Vegan Blueberry Açai Cheesecake also uses cashews which are great for making this frosty “cheese” cake.
TIPS ON HOW TO MAKE THIS RECIPE
- I always use unsweetened almond milk and yogurt, but you can use sweetened and vanilla if you prefer the taste
OTHER RECIPES TO TRY IF YOU LOVED THIS ONE
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Vegan Blueberry Açai Cheesecake
Servings: 6 people
Ingredients
Crust
- 3/4 cup of almond flour
- 3 tbsp of coconut oil
- 3 tbsp of honey
- 1/2 tsp of cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp of salt
Filling
- 2/3 cup of cashews
- 1/3 cup + 1tbsp of Silk Coconut Yogurt
- 3 tbsp of maple syrup
- 1/4 cup of Silk Almond Milk
- 1 cup of blueberries
- 1 tsp of Organic Burst Açai Berry powder
Instructions
- Soak the cashews overnight (or at least 5 hours)
CRUST
- Mix the almond flour, coconut oil, honey, cinnamon, nutmeg and salt into a bowl. Spread on the bottom of a small circle springform pan. Put in the freezer to chill
FILLING
- Blend in a processor the cashews, coconut yogurt, maple syrup, and almond milk
- Once mixed well spread half of the mixture on top of the crust and leave it in the freezer for 30 mins
- While that is setting in the freezer, mix the blueberries and the açai powder into the remainder of your mixture. Add more or less açai powder as you see fit. You may want more or less depending on the colour you are going for!
- After the first mixture has set, pour the remainder of the mixture on top and set in the freezer overnight (or at least 3 hours)
- Thaw cake a bit before you ENJOY!
Notes
- I always use unsweetened almond milk and yogurt, but you can use sweetened and vanilla if you prefer the taste
