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
Ingredients
- Oaty-Almond Crust
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1 cup
almonds
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1 cup
gluten-free oats
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5
soft medjool dates, pits removed
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4 teaspoons
coconut oil
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1/2 teaspoon
sea salt
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pinch
cinnamon
- Cashew Cream Cheese
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1 ½ cups
cashews, soaked overnight, and strained
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1 cup
organic coconut milk
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1/4 cup
maple syrup
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2 tablespoons
lemon juice
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1/4 teaspoon
vanilla extract
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1 teaspoon
dried lavender
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pinch
salt
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1/4 cup
frozen blueberries, reserved for second half of the batch
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1 cup
muscat grapes, for topping
Directions
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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.
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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.
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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.
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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).
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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.
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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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