Vegan Blueberry Lemon “Cheesecake” by Rachael Ng @sugaredandstirred
12 Emmy’s Organics Lemon Ginger Coconut Cookies
1 1/2 cups raw, unsalted cashews, soaked
1 can full fat coconut milk, ONLY the solid cream - let your can sit (do not shake it) and scoop the solid cream off of the top
1/4 cup coconut oil, solid
1/3 cup maple syrup
2 lemons, squeezed
1/4 tsp fine sea salt
1-2 cups fresh blueberries, depending on how much flavor you like
- Add cashews to a bowl and cover them with water to soak overnight OR pour boiling water over cashews and let them soak, uncovered, for an hour
- Firmly press all 12 Emmy’s Cookies into the bottom of an 8” springform pan until you get a tightly-packed, even layer - you can use a flat kitchen object to help you pack the cookies down
- Transfer springform pan to the freezer while you prepare the cheesecake
- Drain cashews and add them to a blender or food processor. Add coconut milk cream solid, coconut oil, maple syrup, lemon juice, and sea salt and and blend until smooth
- Remove baking dish from the freezer and pour half of the lemon cheesecake mixture over cookie crust. Gently tap the pan to even out the layer and return to freezer until surface is firm, ~30 minutes
- Meanwhile, add blueberries and a sprinkle of water to a small saucepan over medium-high heat. Bring to a boil, and then reduce heat and simmer for ~10 minutes or until blueberries have burst and mixture has thickened a bit
- Add cooked blueberries to the remaining cheesecake mixture and blend. Pour blueberry cheesecake mixture over the set lemon cheesecake. Gently tap pan on counter to level the layer, or smooth layer with a spatula
- Cover and freeze until ready to serve
- When you're ready to serve, set your cheesecake out to thaw for ~1 hour. Remove from springform pan and top with desired toppings - I chose flowers, fresh blueberries, and crumbled bits of Emmy’s Lemon Ginger Coconut Cookies
- Store leftovers in the refrigerator or freezer until ready to eat
