Vegan Blueberry Cheesecake w/ Macadamia Nut & Berry Topping

Adapted from a Berry No-Bake Cheesecake on Sweet & Healthy Living.

 This is the first time I've used the NuNatural's product:

Stevia More Fiber Baking Blend

 I can say now that I'll be using it again, and again, and again now.

I was a little concerned that the powdered Stevia would be bitter or not sweet enough for the cake.

Especially because there are no other 'sweet' ingredients except the dates.

It was neither bitter nor unsweet, it was perfection.

The Stevia held the no-bake cake together well and gave the berries a great sweetness.

I would compare the taste to a Blueberry Cream Pie!

Yum...........
So how can you make this wonderful Dairy, Sugar and Gluten free Cheesecake?

Wash off your fresh blueberries but air dry them before
using them in this recipe so they don't add a lot of water.

This is the cheesecake batter before adding in the blueberries. It will be less
smooth than dairy cheesecakes but taste even better ((I think)

This is the final cheesecake batter layer being spread on.
Fresh blueberries were dropped on throughout each layer.
See difference here between the 'blueberry flavored' batter and the plain.

Rough chop the nuts, you don't want them too crumby like dust.

Blueberry Cheesecake with Macadamia Nut & Berry Topping

Vegan, Dairy and Gluten Free

Crust
This recipe is basically the Raw Caramels shown here

1 Cup Raw Unsalted Sunflower Seeds

15 Pitted Medjool Dates

2 Tbs. Olive Oil

2 tsp. Liquid Vanilla Stevia

1/4 Cup Cocoa Powder

1 Tbs. Finely Ground Coffee or substitute like Cafix

Pulse Sunflower Seeds until pulverized. Add in the dates

and pulse until lumpy batter forms. Add in other ingredients and

continue pulsing until smooth.  Chill for 30 minutes and then press

into bottom of springform pan to about 1/2 inch thickness. 

Freeze until firm.

Cheesecake Filling
2 Cups of Cashews - soaked 2 - 8 hours in filtered water, drained
1 Cup of Chopped Dates soaked 30 minutes and drained

1/4 Cup Lemon Juice

1/3 Cup melted Coconut Oil

Pulse all ingredients until a smooth batter is obtained, scrape down sides of blender

Add in:

1/3 Cup Nut Milk of choice

8 oz. Non Dairy Cream Cheese like Tofutti brand

1/2 tsp. Vanilla Extract

1 Cup of Powdered Stevia More Fiber Baking Blend from NuNaturals

Pulse together with first ingredients until smooth

To have a Blueberry Flavored layer to the cheesecake:

Seperate out 2 cups of the batter and set aside.

Add 1 Cup of fresh Blueberries in with the remaining batter and pulse until smooth

To assemble the cheesecake:

Remove the chilled crust in the springform pan and set on an even surface.

Spoon out enough of the set aside, non blueberry flavored batter to cover the

bottom crust about 1/2 Inch thick.

Freeze 30 minutes to firm batter again.

When cake is firm, add spoonfuls of the blueberry flavored batter in different

areas of cake on top of first layer of plain flavored batter using about 1 cup of

blueberry flavored batter.

Spoon the remaining plain flavor batter inbetween the blueberry batter and on top of

the fresh blueberries.

Sprinkle of few fresh blueberries on top of the batter.

Spoon the remaining plain flavor batter inbetween the blueberry batter

and on top of the fresh blueberries.

Freeze again.

Pour on remaining Blueberry flavored batter over entire cake and smooth to

cover the previous layers.

Freeze at least 5 hours until whole cake is solid.

Topping

1 Cup of Macadamia Nuts, roughly chopped (see picture)

1/2 Cup Fresh Blueberries

1/2 Cup Fresh Raspberries

Top the firm frozen cake with berries and nuts - pressing down lightly to top the cake.

Freeze again for 1 hour, remove springform pan exterior.

Store in the freezer or cut into slices and freeze slices well wrapped.

This one is a keeper.  Adapt the berries to suit your own likes.

Another cheesecake posting you may enjoy:

Raspberry Mocha Cream Cookie Dough Cake

ENJOY!