Vegan blueberry cheesecake

September 13, 2018



This guilt free vegan cheesecake will leave you feeling satisfied if you are after a sweet pick me up!


For the crust 

  • 200g almonds

  • 100g pitted dates

  • 3 tablespoons agave syrup

  • 1 tablespoon coconut oil

  • A pinch of salt



  1. Crush the nuts and dates into a blender. Add in your agave syrup, coconut oil and pinch of salt. Mix well

  2. Flatten the dough out on the bottom of a spring form


For the blueberry topping

  • 800g cream cheese

  • 400g fresh blueberries

  • 2 tablespoons honey (sweetener of choice)



  1. Combine the 300g of fresh blueberries and cream cheese into a bowl

  2. Use a hand held bender to mash the blueberries and blend all ingredients well. Blend in sweetener of choice of honey.

  3. Pour the topping onto the crust and refrigerate for at least 2 hours.

  4. Top the cake with the rest of the blueberries




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