Vegan Blueberry Lavender Cheesecake with Muscat Grape

By TWO SPOONS | Hannah Sunderani
September 7, 2017
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Author Notes: Blueberry Lavender Cheesecake with Muscat Grape. Or, as I like to call it: the most tantalizing vegan cheesecake known to man kind! Made with an oaty-almond base, a vanilla-lavender cashew cream cheese in between, and a blueberry-lavendar cream cheese on top. I’ve then decorated it with floral muscat grapes, because 'tis the season. I love how the floral grapes compliment the lavender in this dessert. TWO SPOONS | Hannah Sunderani

Serves: 12

Ingredients

Oaty-Almond Crust

  • 1 cup almonds
  • 1 cup gluten-free oats
  • 5 soft medjool dates, pits removed
  • 4 teaspoons coconut oil
  • 1/2 teaspoon sea salt
  • pinch cinnamon

Cashew Cream Cheese

  • 1 ½ cups cashews, soaked overnight, and strained
  • 1 cup organic coconut milk
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon dried lavender
  • pinch salt
  • 1/4 cup frozen blueberries, reserved for second half of the batch
  • 1 cup muscat grapes, for topping

Directions

  1. In a food processor add almonds, oats, dates, coconut oil, salt and cinnamon. Process until the ingredients become dough like in texture, stopping to scrape down the sides as needed, approx. 7-10 minutes.
  2. Transfer crust to a non stick cake pan with removable bottom. (I used a 12x7 inches rectangular cake pan. A smaller pan will work; yielding a higher cake). Press down on the crust to make an even layer throughout the bottom.
  3. In a blender add the ingredients of cashew cream cheese: soaked cashews (strained), coconut milk, maple syrup, lemon juice, vanilla extract, dried lavender and salt. Blend until smooth and creamy, approx. 5-7 minutes. Pour 1/2 the cashew cream filling over the crust, reserving the second half for the blueberry layer. Smooth until even. Gently bang the spring form pan against work surface a few times to release any bubbles. Place in freezer to freeze this layer until completely frozen, approx. 2 hours.
  4. Next add the blueberries, bit-by-bit, to remaining 1/2 of cashew cream cheese while blending. Continue adding blueberries until you’ve reached desired purple colour. (I used 1/4 cup frozen blueberries).
  5. Slice muscat grapes in half, remove the seeds, and decorate the top of the cake with grapes. Place in freezer to freeze until completely frozen, approx. 2 hours.
  6. When ready to serve, remove cake from the freezer and let thaw 20 minutes. Use a sharp knife to slice into 12 slices, for optimal taste let the individual slices sit for another 10-15 minutes before serving.

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